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Chocolate Stout Cupcakes with Apple Cider Cream Cheese Frosting

March 10, 2013

Chocolate Stout Cupcakes with Apple Cider Cream Cheese Frosting

Tattooed Martha - Chocolate Stout Cupcakes (13)

Guinness seems to get all the glory on St. Patrick’s Day, so I wanted to change it up. I decided to make a Half and Half (or a Black and Tan, as it’s more commonly known in the U.S.), but in cupcake form! Josh’s favorite version of this drink is with a chocolate porter or stout and a hard apple cider. Being that we reside in the beautiful city of Portland, I went with a local.. Rogue’s Chocolate Stout!

Tattooed Martha - Chocolate Stout Cupcakes (2)

Ingredients:

(makes 18 cupcakes)

For cupcakes:

2 cups all-purpose flour

2 cups sugar (I substituted one cup of regular sugar for Stevia to make them a little healthier)

1 ½ tsp baking soda

¾ tsp salt

¾ cup sour cream

2 eggs

2 sticks (1 cup) of unsalted butter

1 cup Rogue’s Chocolate Stout beer

¾ cup unsweetened cocoa powder

  Tattooed Martha - Chocolate Stout Cupcakes (3)

For frosting:

1 eight oz package cream cheese, softened

¼ cup unsalted butter, softened

3 tsp apple cider

1 tsp vanilla extract

3 ½ cups powdered sugar

Tattooed Martha - Chocolate Stout Cupcakes (5)

Okay.. I know… enough with the caramel right?! I’m addicted and this is totally optional to add, but trust me.. you want to add it!

For caramel:

½ cup sugar

1 ½ Tbs water

¼ cup heavy cream

In a small sauce pan over medium to high heat, combine sugar and water and bring to a boil. Do not stir!

Tattooed Martha - Sailor Split (15)

Boil the syrup for 6-8 minutes or until a deep amber caramel forms.

Tattooed Martha - Sailor Split (16)

Remove from heat and stir in cream. Pour the caramel sauce into a large mug or heatproof cup and let cool slightly. Place in the microwave or on top of the stove to keep slightly warm.

  Tattooed Martha - Sailor Split (17)

Preheat oven to 350 degrees F and line a muffin tin with paper liners.

(1.) Whisk together flour, sugar, baking soda, and salt in a medium sized bowl and set aside. (2.) Using an electric mixer, cream together sour cream and eggs in a large bowl until smooth. (3.) In a medium sized sauce pan, heat butter and beer over medium heat. (4.) Bring to a simmer and then whisk in cocoa powder until well mixed.

Tattooed Martha - Chocolate Stout Cupcakes (4)

(5.) Remove from heat and add to sour cream and egg mixture. Stir until just combined. (6.) Slowly add flour mixture and stir until all ingredients are mixed. (7.) Fill muffin cups about ¾ of the way full with batter and place in the oven. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. (8.) Remove from the oven and let cool in pan for 5 minutes. Remove from pan and place on cooling rack for an additional 10-15 minutes.

Tattooed Martha - Chocolate Stout Cupcakes (6)

Hopefully while your cupcakes were baking you started on the frosting!

In a large bowl, use an electric mixer to cream together cream cheese and butter until smooth.

Tattooed Martha - Chocolate Stout Cupcakes (7)

Add apple cider and vanilla extract and beat until combined.

Tattooed Martha - Chocolate Stout Cupcakes (8)

Add powdered sugar a ½ cup at a time, beating after each addition.

Tattooed Martha - Chocolate Stout Cupcakes (9)

Add to a large zip-lock bag with the corner tip cut off or a pastry bag and frost cupcakes.

Drizzle caramel on top and serve! These can also be made the night before and stored in an air-tight container in the refrigerator.

Tattooed Martha - Chocolate Stout Cupcakes (12)

Tattooed Martha - Chocolate Stout Cupcakes (11)

Tattooed Martha - Chocolate Stout Cupcakes (13)

Tattooed Martha - Chocolate Stout Cupcakes (16)

Tattooed Martha - Chocolate Stout Cupcakes (17)

Enjoy!

Tattooed Martha - Chocolate Stout Cupcakes (10)

And in case you were wondering… no.. I did not eat the bottle cap ; )


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  • Lemon Cupcakes with Basil Whipped Cream FrostingLemon Cupcakes with Basil Whipped Cream Frosting

Categories : Recipes, Baked Goods and Desserts, St. Patrick's Day, Holidays Tagged : Chocolate Stout Cupcakes with Apple Cider Cream Cheese Frosting, rogue chocolate stout cupcakes, chocolate stout cupcakes, apple cider cream cheese frosting, cider frosting, black and tan cupcakes, apple cider frosting, rogue cupcakes

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Comments

  1. Abigail@Scrapbookista says

    March 10, 2013 at 8:17 am

    Ummm….YUM! This sounds soooooo delicious! I must make these!!!!! I love how you decorated with the bottle cap, too!

    • Sasha says

      March 10, 2013 at 11:34 am

      Thanks Abigail! Let me know how you like them! : )

  2. Rogue Ales says

    March 10, 2013 at 9:08 pm

    Sasha – you are a baking genius! Great pictures. Thanks for posting and for supporting the Rogue Nation.

    • Sasha says

      March 10, 2013 at 10:07 pm

      Thank YOU! A wonderful beer made a wonderful recipe!

  3. Jess @ Sweet Athena says

    March 11, 2013 at 3:46 am

    This is so clever! I love too many things about this recipe- you used a local beer, that’s it’s a cupcake version of a black and tan and my favorite part-it has an apple cider cream cheese frosting. Must.Try.Soon.

  4. Jennifer says

    January 12, 2015 at 8:31 pm

    Made this recipe for my sis today, came out amazing thanks so much!!

  5. Jennifer Van der Henst says

    September 9, 2016 at 5:46 pm

    Im planning on making these cupcakes but only want to do half, could I just split the ingredients in half? I dont want to mess it up haha

    • Sasha says

      September 12, 2016 at 12:06 pm

      Hi Jennifer, you’re exactly right! I often do this if I just want to make a half batch so I’m not tempted to devour all of them! haha let me know how they turn out!

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Tattooed Martha is a lifestyle, recipe, and DIY blog dedicated to the pursuit of following your passions and making some messes along the way!

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