Sunday, September 25, 2011

Chocolate Stout Cupcakes

I had some extra batter from Craig's birthday cake, so I made these cupcakes to take to a party. Collin (son #1) has declared these his favorite cupcakes. Of course, he has been known to eat this chocolate icing like it's ice cream.


  • 2 cups stout (I used Sierra Nevada Stout)
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups unsweetened cocoa powder

  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups sour cream

Preheat oven to 350°F. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cakes until tester inserted into center of cakes comes out clean, about 19 minutes. Cool on a wire rack.

***This will make a lot. I was able to make 24 cupcakes as well as 5 6" rounds.***

Chocolate Fudge Icing
1 cup salted sweet cream butter, softened (2 sticks)
1 cup all vegetable shortening
3 t. Pure Vanilla extract
2 lbs. (8 cups) powdered sugar, divided
1 cup sifted Hershey's Cocoa
1 T. Meringue Powder
8-9 T. heavy whipping cream, divided

Cream butter and shortening, ad vanilla, cream until smooth. Sift together powdered sugar and Hershey's Cocoa. Add Meringue Powder. Add 1/3 of the powdered sugar mixture, beating well on medium speed until blended (keep bowl covered with damp towel while beating to keep powdered sugar in bowl). Add 1/3 of the heavy whipping cream, mixing until blended. Add 1/3 more of the powdered sugar mixture, beating well on medium speed until blended. Add 1/3 more of the heavy whipping cream, mixing until blended. Add remaining powdered sugar mixture and remaining heavy whipping cream. Beat on medium speed until light and fluffy.

Cover with damp cloth until ready to use. Keep icing bowl in refrigerator when not in use. Can be refrigerated for 2 weeks. Rewhip before using.

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