Name: Salted Chocolate Stout Cupcakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 cup stout or porter; 3/4 cup cocoa powder; 2 cups sugar; 2 eggs; 1/2 teaspoon salt; 2 1/4 cups all-purpose flour (measured correctly by scooping and leveling); 2 tablespoons apple cider vinegar; 1 cup milk; 2 teaspoons baking soda; 1 teaspoon vanilla extract; 1 cup (2 sticks) unsalted butter, at room temperature; 1 cup cocoa powder; 4 cups powdered sugar; Pinch of salt; 1/2 cup heavy cream (you may not need it all); 2 tablespoons flakey sea salt (such as Maldon or Jacobsen Sea Salt)

If you love chocolate with a twist, this Salted Chocolate Stout Cupcakes Recipe is about to become your new favorite. These cupcakes are rich, moist, and kissed with the deep, complex notes of stout beer — plus a sprinkle of sea salt that makes every bite irresistible.

The image shows five dark chocolate cupcakes in purple paper liners on a gold wire cooling rack over a white marbled surface. Each cupcake has a thick layer of smooth, swirled chocolate frosting on top, with small flakes of white salt sprinkled on the frosting, adding texture and contrast. The frosting is piped high with rich, glossy folds that catch the light to show softness. The cupcakes are spaced evenly, with some in sharp focus and others softly blurred in the background, giving a cozy, inviting feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Salted Chocolate Stout Cupcakes Recipe
Top Tip
How to Serve Salted Chocolate Stout Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Salted Chocolate Stout Cupcakes Recipe

Why You'll Love This Recipe

I genuinely can't get enough of these cupcakes — each one is a perfect balance of decadent chocolate and a subtle savoriness from the stout and sea salt. Baking them feels like giving yourself a delicious hug.

Moist and flavorful: The stout adds a rich depth that turns regular chocolate cupcakes into something special.
Perfect balance: A hint of flakey sea salt on top lifts the whole flavor profile beautifully.
Impressive yet easy: The steps are straightforward, and the results will wow anyone who tries them.
Great for gatherings: Makes 28 cupcakes, so you’ll have plenty to share with friends (or keep all to yourself!).

Ingredients & Why They Work

Before you start, make sure to pick a good-quality stout or porter—that's where the magic begins. Each ingredient here contributes to the cupcakes’ unique texture and flavor, so grabbing the best you can find will totally pay off.

Flat lay of a small stick of unsalted butter, a simple white ceramic bowl filled with dark stout beer, a small white bowl of deep brown cocoa powder, a simple white ceramic bowl heaped with white granulated sugar, two whole brown eggs with clean shells, a small white bowl of fine salt, a small white ceramic bowl of all-purpose flour, a small white bowl of amber apple cider vinegar, a small white bowl of fresh whole milk, a small white bowl of baking soda powder, a small white bowl of clear vanilla extract, a small white bowl of powdered sugar, a small white bowl of heavy cream, and a small white bowl with flaky sea salt crystals, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using unsalted lets you control the salt perfectly, both in the batter and frosting.
Stout or porter: This adds a subtle bitterness and complexity that pairs flawlessly with chocolate.
Cocoa powder: Provides the deep chocolate flavor that’s the heart of these cupcakes.
Sugar: Balances out the stout’s bitterness and brings sweetness to every bite.
Eggs: They give structure and moisture to keep the cupcakes soft.
Salt: Enhances all the flavors without overpowering.
All-purpose flour: Properly measured flour is key to that tender crumb.
Apple cider vinegar: Adds a subtle tang and reacts with baking soda for a great rise.
Milk: Keeps the batter smooth and moist.
Baking soda: Helps the cupcakes to rise nice and light.
Vanilla extract: Rounds out the flavor with a warm, comforting note.
Powdered sugar: Gives the frosting that smooth sweetness.
Heavy cream: Adjustable for your perfect creamy frosting consistency.
Flakey sea salt: The final touch that adds texture and a hint of savory contrast, making these cupcakes unforgettable.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Salted Chocolate Stout Cupcakes Recipe is how easy it is to tailor to your taste buds or occasion. Whether you want to dial up the rich, malty flavor or add a fun twist, there’s plenty of room to experiment and make these cupcakes truly your own.

Variation - Bourbon Infusion: For a boozy twist, I like to add a tablespoon of bourbon to the frosting. It brings out the stout’s complexity and adds a smooth warmth that’s just heavenly.
Vegan Adaptation: To suit vegan diets, swap out the butter for plant-based margarine and use a flax egg instead of regular eggs. Use your favorite non-dairy milk like oat or almond milk. The texture shifts a bit but the flavor stays rich and decadent.
Seasonal Spice Boost: During colder months, try stirring in a teaspoon of cinnamon and a pinch of cayenne pepper to the batter. This adds a cozy warmth that pairs beautifully with the stout and dark chocolate flavors.
Nutty Addition: For a bit of crunch, I sometimes fold in ½ cup chopped toasted pecans or walnuts right before baking. It adds a lovely texture contrast and a subtle nuttiness that complements the chocolate.

Step-by-Step: How I Make Salted Chocolate Stout Cupcakes Recipe

The image shows dark brown chocolate batter being poured into a white lined paper cupcake holder inside a metal muffin tray. The batter is thick and smooth, forming a spiral as it fills the paper cup to about three-quarters full. Nearby, another paper-lined cup is already filled with chocolate batter, smooth and flat on top. The tray rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Chocolate-Stout Magic

Start by melting ½ cup (1 stick) of unsalted butter in a medium saucepan over medium heat. Once melted, remove the pan from heat and whisk in 1 cup of stout or porter, ¾ cup of cocoa powder, and 2 cups of sugar until the mixture is silky smooth. This base is where those deep, rich flavors begin to develop, so take a moment to enjoy that gorgeous chocolatey aroma. Let the mixture cool slightly—this step is important so you don’t scramble your eggs in the next step!

Step 2: Blend the Wet Ingredients Together

In a large mixing bowl, beat 2 eggs until they’re well combined and slightly frothy. Then slowly pour your cooled stout-chocolate mixture into the eggs, mixing thoroughly but gently. This ensures that you keep a smooth batter without lumps or curdling, setting the stage for perfectly tender cupcakes.

Step 3: Prepare the Dry Ingredients

In a separate bowl, sift together 2 ¼ cups of all-purpose flour (remember to measure by scooping and leveling for the best texture), 2 teaspoons of baking soda, and ½ teaspoon of salt. Sifting helps aerate the flour and breaks up any clumps, giving your cupcakes a light crumb.

Step 4: Combine the Wet and Dry Layers With Milk

Now comes the rhythm: alternate adding the dry ingredients and 1 cup of milk to your stout and egg mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined—overmixing can make cupcakes lose their delicate fluffiness.

Step 5: Add Vinegar and Vanilla for That Perfect Finish

Stir in 2 tablespoons of apple cider vinegar along with 1 teaspoon of vanilla extract. The vinegar reacts with the baking soda to give your cupcakes a lovely rise while the vanilla adds warm depth to the flavor profile. Mix until just combined, no more.

Step 6: Bake to Chocolate Perfection

Preheat your oven to 350°F (175°C). Line your cupcake tins with paper liners and fill each about two-thirds full with batter. Bake for exactly 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool completely before frosting — patience here is key to keep the frosting smooth and prevent melting.

Step 7: Whip Up the Chocolate Buttercream

In a large bowl, beat 1 cup (2 sticks) of unsalted butter at room temperature until creamy and light. Gradually add 1 cup of cocoa powder, a pinch of salt, and 4 cups of powdered sugar, alternating with up to ½ cup of heavy cream. The goal is a smooth, spreadable frosting—adjust the amount of cream as needed for the perfect consistency. This fluffy frosting is the crowning glory, so take your time to get it just right!

Step 8: Frost and Finish With a Flaky Sea Salt Sprinkle

Using a spatula or piping bag, frost the cooled cupcakes evenly. Then, generously sprinkle 2 tablespoons of flakey sea salt over the top. This salt is what makes these cupcakes stand out—a delicate crunch paired with a savory note that perfectly contrasts the sweet, rich chocolate. Trust me, don’t skip this step!

Top Tip

These tips will help you get the most out of your Salted Chocolate Stout Cupcakes Recipe—ensuring moist, deeply flavored cakes and perfectly balanced frosting every time.

Measure Flour Precisely: I always scoop and level my flour rather than packing it. This little detail makes a big difference in keeping the cupcakes light and tender instead of dense.
Choose Your Stout Thoughtfully: Different stouts add subtle variations. I recommend experimenting with brands to find the robust or smooth note you prefer, but avoid anything too bitter.
Frosting Texture: Add the heavy cream gradually when making the chocolate buttercream to hit that perfect spreadable consistency. Too much cream and it gets runny; too little and it’s stiff to pipe.
Don’t Skip the Sea Salt: Sprinkling flakey sea salt on top after frosting adds a delightful pop of salty crunch that elevates the rich chocolate flavor—it’s a game changer!

How to Serve Salted Chocolate Stout Cupcakes Recipe

The image shows a close-up of a single chocolate cupcake cut in half on a white plate placed on a white marbled surface. The cupcake has one visible layer of dark brown, moist chocolate cake at the bottom with a soft crumb texture. On top, there is one thick layer of smooth, light brown chocolate frosting with piped swirls that create a slightly pointed texture. The cupcake liner is dark purple and slightly peeled away from the cake. In the background, there are blurred chocolate cupcakes with similar frosting in a dark bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Besides the signature flakey sea salt that crowns these cupcakes, consider adding a small drizzle of caramel sauce for extra indulgence or a few chocolate shavings for texture and elegance. A fresh raspberry on top can also bring a subtle tartness that contrasts beautifully with the rich chocolate stout flavors.

Side Dishes

Pair these cupcakes with a scoop of vanilla bean ice cream or a dollop of whipped cream for a classic combo. For a cozy dessert spread, serve alongside warm coffee, a rich stout beer, or a lightly sweet dessert wine to complement the cupcakes' flavors.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to 3 days to keep the cake moist and the frosting fresh. If your kitchen is warm, refrigeration is fine and will extend their life up to a week—just bring them back to room temperature before serving.

Freezing

You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and then placed in a freezer bag for up to 3 months. Thaw them at room temperature, then frost just before serving to preserve the frosting’s creamy texture and the salty finishing touch.

Reheating

If you prefer warm cupcakes, gently microwave a cupcake for about 10-15 seconds. Be cautious not to overheat, especially with frosted cupcakes, or the buttercream may soften too much. Serving slightly warmed enhances the flavors wonderfully.

Frequently Asked Questions:

Can I substitute the stout with another type of beer?

While stout or porter contributes rich, deep flavors that define this recipe, you can experiment with other dark beers. Just note that lighter beers will change the flavor profile, and very bitter beers can affect the sweet balance.

Why do we add apple cider vinegar to the batter?

The vinegar reacts with the baking soda to help leaven the cupcakes, contributing to their lightness and moist crumb. It also enhances the flavors without imparting a vinegary taste.

Can I make these cupcakes gluten-free?

You can try substituting the all-purpose flour with a gluten-free blend designed for baking. However, since the texture is important, look for blends that contain xanthan gum or similar stabilizers. Adjustments might be necessary for best results.

How do I achieve the perfect frosting consistency?

Beat the butter until creamy first, then add cocoa, salt, and powdered sugar gradually. Slowly add the heavy cream while mixing until you reach a smooth, spreadable texture. Stop adding cream as soon as the frosting is easy to pipe or spread.

Final Thoughts

Making these Salted Chocolate Stout Cupcakes feels like a little celebration every time. The balance of rich chocolate, subtle beer notes, and that delightful sea salt finish brings a smile to anyone’s face. Whether you’re baking for a special occasion or just because, these cupcakes are sure to become a favorite. Happy baking, and enjoy every delicious bite!