Description
Delight in these moist and rich Salted Chocolate Stout Cupcakes featuring the deep flavors of stout beer blended with cocoa. Topped with a luscious chocolate buttercream frosting and a sprinkle of flakey sea salt, they offer a perfect balance of sweetness and a hint of savory saltiness, making them an irresistible treat for any chocolate lover.
Ingredients
Scale
Cupcakes
- 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
Frosting
- 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)
Instructions
- Prepare the batter: In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Remove from heat and whisk in 1 cup stout or porter, 3/4 cup cocoa powder, and 2 cups sugar until smooth. Let the mixture cool slightly.
- Mix wet ingredients: In a large bowl, beat 2 eggs until well combined. Add the cooled stout mixture to the eggs and mix thoroughly.
- Combine dry ingredients: In a separate bowl, sift together 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, and 1/2 teaspoon salt.
- Incorporate wet and dry: Alternate adding the dry ingredients and 1 cup milk to the egg and stout mixture, starting and ending with the dry ingredients. Mix gently but thoroughly.
- Add vinegar and vanilla: Stir in 2 tablespoons apple cider vinegar and 1 teaspoon vanilla extract until just combined.
- Fill cupcake liners: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with paper liners and fill each about two-thirds full with batter.
- Bake cupcakes: Bake for 30 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- Make frosting: In a large bowl, beat 1 cup unsalted butter at room temperature until creamy. Gradually add 1 cup cocoa powder, a pinch of salt, and 4 cups powdered sugar, alternating with up to 1/2 cup heavy cream until smooth and spreadable. Adjust cream amount as needed for consistency.
- Frost the cupcakes: Using a spatula or piping bag, spread or pipe the chocolate buttercream evenly on cooled cupcakes.
- Add finishing touch: Sprinkle 2 tablespoons of flakey sea salt over the frosted cupcakes for a flavorful contrast.
Notes
- For best results, measure flour by scooping and leveling to avoid dense cupcakes.
- The choice of stout or porter influences depth of flavor; try different brands to vary taste.
- Heavy cream in frosting helps achieve the perfect spreadable texture; add gradually.
- Flakey sea salt adds a delightful texture contrast and enhances chocolate flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 254 kcal
- Sugar: 27.1 g
- Sodium: 212.8 mg
- Fat: 11.9 g
- Saturated Fat: 7.2 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 36.6 g
- Fiber: 2.8 g
- Protein: 3.1 g
- Cholesterol: 41.7 mg
