Espresso, cocoa powder and stout make for a great cupcake.
Keyword cappuccino, cupcake, stout
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
For the cupcakes:
1cupcappuccino stoutchocolate stout if you have to
1cup2 sticks butter
¾cupunsweetened cocoa powderpreferable Dutch process
1 ½teaspoonsbaking soda
For the frosting:
6-7cupssifted confectioners sugar
1sticks butterroom temperature
¼cupespresso 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.