Looking for the perfect bake sale treat? Look no further! I've been on a winter flavors kick lately - I can't get enough of anything with cinnamon, cloves, & nutmeg (especially if it comes in the form of beautiful frosting swirls). And you really can't go wrong with the combination of chocolate + stout. Not only is it delicious, but it also creates an incredibly rich and moist crumb.
Chocolate Stout Cupcakes
- Stout: 1 1/2 cups
- Bittersweet Chocolate: 3 ounces
- Flour: 2 1/2 cups
- Sugar: 3 cups
- Unsweetened Cocoa Powder: 1 1/2 cups
- Baking Powder: 3/4 teaspoon
- Baking Soda: 2 teaspoons
- Salt: 1 1/4 teaspoons
- Cinnamon: 1/2 teaspoon
- Eggs: 3
- Vegetable Oil: 3/4 cup
- Buttermilk: 1 1/2 cups
- Vanilla: 1 teaspoon
Chai Spiced Buttercream
- Butter: 2 cups (8 sticks)
- Powdered Sugar: 7 1/2 cups
- Vanilla: 1 teaspoon
- Cinnamon: 1 1/2 teaspoons
- Ginger: 3/4 teaspoon
- Cloves: 1/2 teaspoon
- Salt: Small pinch
- Milk or Cream: 8 tablespoons
The How To (Chocolate Stout Cupcakes):
- Preheat the oven to 300 degrees F and line a standard size muffin tin with cupcake liners.
- Heat stout on the stovetop over low heat, or microwave in 30 second increments until hot (but not boiling).
- Finely chop the chocolate. In a small bowl, whisk it into the hot stout until melted and smooth.
- In a large mixing bowl, whisk together the dry ingredients (sugar, flour, cocoa powder, baking powder, baking soda, cinnamon, and salt).
- In the bowl of a stand mixer, beat the eggs on medium speed until thickened and lemon-colored (2-3 minutes)
- Slowly pour in oil, buttermilk, vanilla, and stout/chocolate mixture and beat well.
- Add dry ingredients to wet ingredients and beat on medium speed just until combined.
- Pour a scant 1/4 cup of batter into each cupcake liner. You want the cupcakes to be slightly less than 3/4 filled - they'll rise a lot!
- Bake cupcakes for 22-24 minutes at 300 degrees.
- Cool cupcakes in pan for 5 minutes, then transfer to a wire rack. Repeat step 8 with remaining batter.
The How To (Chai Spiced Buttercream):
- In an electric mixer, beat the butter until very light and fluffy - about 5 minutes.
- Slowly beat in the powdered sugar - 1/2 cup at a time.
- Add the cinnamon, ginger, cloves, and nutmeg - beat until combined.
- Beat in the milk or cream and the vanilla.
The How To (Assembly):
- Scoop frosting into a pastry bag (or Ziploc with with the end cut off!) and pipe onto each cupcake. I used a star tip for my cupcakes, but you can use whatever you like best! If you're in a hurry, you can always skip the piping and just use a butter knife to swirl some frosting on the top of each cupcake.
- Garnish with a few shakes of cinnamon, if desired.
A Few Notes:
- You can skip the cinnamon in the cupcake batter if you're looking for a more traditional chocolate flavor.
- Don't overfill the pan! Your cupcakes will rise a significant amount.