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Chocolate Stout Cupcakes with Stout Fudge Frosting

  • Author: Kelsey Hilts
  • Total Time: 1 hour
  • Yield: 25 1x


The chocolate and espresso flavors from the stout beer pair perfectly with decadent chocolate cake and fudge frosting.



Chocolate Stout Cake

  • 2 cups sugar
  • 1¾ cups flour
  • ¾ cup cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1½ cups (1 12-ounce bottle) Obsidian Stout beer

Stout Fudge Frosting {Adapted from Sweetapolita}

  • 6 ounces unsweetened chocolate, melted and cooled
  • 41/2 cups (563 g) powdered sugar (no need to sift)
  • 11/2 cups (3 sticks) unsalted butter, at room temperature
  • 6 Tbsp Obsidian Stout beer
  • 1 Tbsp vanilla extract


Chocolate Stout Cake

  1. Sift the flour and cocoa powder, and combine the dry ingredients in a large mixing bowl.
  2. Add the eggs, buttermilk, oil and vanilla.
  3. Beat the batter on medium speed for two minutes until fully mixed.
  4. Add the beer and stir until just incorporated. (The batter will be thin.)
  5. Pour the batter into prepared cupcake liners (or two 9-inch cake pans that are greased and floured.)
  6. Bake the cupcakes at 350 degrees for 15 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cupcakes for a few minutes in the pan and then transfer to a wire rack to cool completely.
  8. Frost with Stout Fudge frosting.

Stout Fudge Frosting {Adpated from Sweetapolita}

  1. Place all of the ingredients in the food processor.
  2. Pulse the ingredients to combine them.
  3. Process the frosting until smooth and creamy.
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Category: Baking
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