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    HOME » Recipes » Cake & Muffins

    Published: Mar 7, 2014 · Modified: Jan 3, 2020· This website generates income via ads ·

    Cappuccino Stout Chocolate Cupcakes

    Jump to Recipe

    Cooking and baking inspiration can come from many places. For me it sometimes comes from watching food television programs or reading food blogs. Sometimes it is just a craving for something I haven't made for a while. Most of the time it comes to me in the grocery store. If I'm shopping for dinner, I like to head to the meat and seafood counters first to see what catches my eye. If I'm looking for something sweet, I head to the baking aisle. This idea came to me when I was searching the beer cooler for an ale to braise a corned beef. I spotted a "limited release" Cappuccino Stout by Lagunitas Brewery in nearby Petaluma, CA.

    "Buy local" I said, "and make Cappuccino Stout Chocolate Cupcakes!" I mean really, if it is a "limited release" who knows when, or if the opportunity will come along again.

    stout

    For the cupcakes I tweaked a recipe I have used before. They were dense, moist and chocolatey while the coffee flavor still came through come through. I love the way the yeast in the stout makes the cupcakes rise without using a lot of leaveners. Michael tested the cupcakes before I made the frosting. I gave him a choice of chocolate or espresso buttercream. We both thought the espresso buttercream would compliment the deep chocolate of the cake better. We were right. They are so good. I topped mine with little coffee candies and a light dusting of cocoa powder. The cupcakes stayed nice and moist by storing them overnight on a cookie sheet lined with a damp paper towel and covered with plastic wrap. We'll enjoy a couple now then freeze the rest for another day.

    If you see a bottle of Cappuccino Stout in the beer case grab it and make these cupcakes. You'll thank me.

    CappuccinoCupcake

    Cappuccino Stout Cupcakes

    Espresso, cocoa powder and stout make for a great cupcake.
    PRINT Pin
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 314 kcal

    Equipment

    • Muffin tin
    • Electric mixer
    • Large bowl

    Ingredients
      

    For the cupcakes:

    • 1 cup cappuccino stout chocolate stout if you have to
    • 1 cup 2 sticks butter
    • ¾ cup unsweetened cocoa powder preferable Dutch process
    • 2 cups all-purpose flour
    • 2 cups sugar
    • 1 ½ teaspoons baking soda
    • ¾ teaspoon salt
    • 2 large eggs
    • ⅔ cup sour cream

    For the frosting:

    • 6-7 cups sifted confectioners sugar
    • 1 sticks butter room temperature
    • ¼ cup espresso or very strong coffee with a splash of cream

    Instructions
     

    To make the cupcakes:

    • Preheat oven to 350°F. Line 24 cupcake cups with papers liners. (I made 18 full sized cupcakes and 12 mini cupcakes)
    • Bring 1 cup stout and butter to a low simmer in heavy large saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat. Allow to cool 15 minutes
    • In a separate large bowl, whisk the flour, sugar, baking soda, and teaspoon salt.
    • Beat eggs and sour cream until blended using a stand mixer if possible or a handheld if need be. Add stout-chocolate mixture to egg mixture and beat just until combined.
    • With the mixer on low, gradually add the dry ingredients. Mix until fully incorporated. Do not over mix.
    • Using a scoop, divide batter among cupcake liners, filling them ⅔ of the way full. Bake cake until tester inserted into center comes out clean, 18-20 minutes.
    • Cool cupcakes on a rack. Make sure the cupcakes are completely cooled before frosting.

    To make the frosting:

    • Cream the butter in a stand mixer on medium heat until smooth. Sift confectioners sugar into a large bowl discarding lumps. Add 6 cups of the confectioners sugar, a little at a time, with the mixer on low.
    • Slowly add the espresso and cream with the mixer on medium speed. You may not need it all. If you need the rest of the confectioners sugar or espresso add enough until the consistency is light and creamy.
    • If you are not frosting the cupcakes right away store the buttercream in the refrigerator until ready to use. Take it out and let it come to room temperature before piping or spreading it on the cupcakes.

    Nutrition

    Nutrition Facts
    Cappuccino Stout Cupcakes
    Amount per Serving
    Calories
    314
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    6
    g
    30
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    37
    mg
    12
    %
    Sodium
     
    221
    mg
    9
    %
    Potassium
     
    69
    mg
    2
    %
    Carbohydrates
     
    57
    g
    19
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    46
    g
    51
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    296
    IU
    6
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    17
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword cappuccino, cupcake, stout
    Tried this recipe?Let us know how it was!
    Cupcake575

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    Comments

    1. Jodee Weiland says

      March 15, 2014 at 6:23 pm

      These cupcakes look really delicious! Cappuccino Stout is such a great idea to add to this recipe. It has to taste wonderful, especially with an espresso buttercream icing. What a great idea!

      • Mary says

        March 15, 2014 at 6:26 pm

        Thanks Jodee! Nice to see you. Happy St. Patrick's Day!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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