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Chocolate cupcakes with buttercream frosting and coffee bean garnish.

Cappuccino Stout Cupcakes

Espresso, cocoa powder and stout make for a great cupcake.
Course Dessert
Cuisine American
Keyword cappuccino, cupcake, stout
Budget Frugal
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24
Calories 314kcal


  • Muffin tin
  • Electric mixer
  • Large bowl


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
  • 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


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.


Calories: 314kcal | Carbohydrates: 57g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 221mg | Potassium: 69mg | Fiber: 1g | Sugar: 46g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg