Chocolate Stout Cupcakes with Raspberry Balsamic Frosting
Happy St. Patrick's Day!
Chocolate Stout Cupcakes with Raspberry Balsamic Frosting
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Category
Desserts
Cuisine
American
The stout gets reduced before going into the batter, concentrating the flavor and giving these cupcakes a deep, almost fudgy character. The addition of olive oil keeps them wonderfully moist. The frosting, made with our Raspberry Balsamic Vinegar, adds a bright, tangy note that cuts through the richness of the cupcake beautifully.
Ingredients
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12 oz. can or bottle of Stout Beer
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1 C. All-Purpose Flour
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½ C. Cocoa Powder
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¾ tsp. Baking Soda
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¾ tsp. Baking Powder
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½ tsp. Sea Salt, Fine
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½ C. Arbequina Extra Virgin Olive Oil
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1 C. Dark Brown Sugar
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2 Eggs
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¾ C. Sour Cream
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2 tsp. Vanilla Extract, Bourbon Island
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1 ¼ C. Unsalted Butter (2 ½ Sticks), Softened
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4 ½ C. Powdered Sugar
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2 Tbsp. Raspberry Balsamic Vinegar
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1 tsp. Vanilla Extract, Bourbon Island
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2 tsp. Cocoa Powder
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2 Tbsp. Whole Milk
For the Batter:
For the Frosting:
Directions
Preheat oven to 350°F. In a small saucepan, add the stout beer and bring to a simmer over medium heat. Continue to simmer until the beer reduces to 1/2 cup. Remove from the heat and set aside to cool.
In a large bowl combine flour, cocoa powder, baking soda, baking powder, and salt and whisk to combine. In the bowl of a stand mixer, fitted with the whisk attachment, place reduced beer, extra virgin olive oil, sugar, eggs, sour cream, and vanilla extract, whisk until blended and smooth.
Begin adding in the dry ingredients, a cup at a time, until the batter is smooth and blended.
Prepare a muffin tin with paper baking cups and fill 3/4 of the way full with batter. Bake cupcakes for 20-30 minutes, until cooked through. Remove them from the oven and set aside to cool.
Place butter in the bowl of a stand mixer, fitted with the paddle attachment, and beat or cream until smooth. Replace the paddle attachment with the whisk attachment (removing as much butter from the paddle as possible) and begin whisking in the powdered sugar, 1 cup at a time, until combined. Add raspberry balsamic, vanilla extract, cocoa powder, and milk, and continue to whisk until fluffy and smooth.
Once the cupcakes have cooled completely, top with frosting (either spreading or piping the frosting on top of the cupcakes).