These Chocolate Stout Pub Cupcakes are a delicious chocolate cake spiked with a stout beer and topped with salted caramel buttercream, sea salt, caramel and a pretzel. The perfect game day treat!
Ok you guys seriously know I have an addiction to cake. But it doesn’t stop at cake, since cupcakes are technically cakes in handheld form, they fit the bill quite well! I mean personalized little cakes just for me? Whomever thought to make cakes like this was a genius.
I don’t have too many cupcakes on the blog, I have these Cheesecake Stuffed Lemon Blueberry Cupcakes and these amazing Pancake Cupcakes with Maple Buttercream and Candied Bacon which is technically breakfast if your think about it. And any occasion I can have sweets in the morning I’m game.
If you don’t know already, beer really enhances chocolate flavor. When added to cupcakes or cake with chocolate it really brings out the chocolate and gives you a subtle hint of the beer behind it. It’s not too intense, as these Chocolate Stout Pub Cupcakes I had sent the majority of to my husbands work and a lot of people said they couldn’t even taste the beer in them!
I on the other hand am not a drinker so I could pick out the undertones of it, but I’m not gonna lie, it was amazing! I love cooking with beer and I do it any chance I get. Usually it’s in savory dishes like beer brats, or beer bread. But baking with it is absolutely fun!!
For this recipe I used just a plain Guinness Stout. I’ve seen people use oatmeal stout and chocolate stout, but I just went safe and chose the regular this time around. Besides it’s easier to hunt down as it’s not quite a specialty as the others are.
I think the workers at the liquor store were looking at me funny because I literally went in to buy 1 single beer. I kinda had a laugh with the lady checking me out as I was like yup here I am leaving with my one beer! But it’s for baking I swear!
Anyways, so this cupcake is topped with the most delicious Salted Caramel Buttercream ever. Seriously I sat there piping that stuff into my mouth…I couldn’t quit. But I’ve been known to do that so people really don’t look at me weird when they see me with a bag of frosting aimed at my face, they know what’s going down. Lol.
If you’re not a fan of salt (but seriously who isn’t) you can omit the salt from the buttercream as well as the top of the cupcake if you’d like, the frosting will still taste amazing, it just won’t have the salty bite behind each nibble (or inhalation, who’s judging.)
These Chocolate Stout Pub Cupcakes are perfect for a game day treat. I mean tell your football fans that they have beer in them and they will be ALL OVER them. I mean who doesn’t love food mixed with beer? Either they already love it or are so intrigued that they have to taste it and then they fall in love with it. So, if you’re looking for a delicious and different cupcake to switch up your routine, these bad boys are just what you need to satisfy that sweet tooth and they will deliver!
Stout spiked chocolate cupcakes is frosted with salted caramel buttercream and drizzled with caramel, salt and topped with a pretzel.
- 1/2 cup Stout like Guinness
- 1/2 cup butter
- 6 Tbs unsweeetend cocoa bowder
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 tsp baking soda
- Pinch salt
- 1 large egg
- 1/4 cup buttermilk
- 3/4 cup butter
- 3/4 cup shortening
- 2/3 cup caramel sauce any jarred or bottled will work, or make homemade
- 1 Tbs. sea salt
- 5-6 cups powdered sugar
- Caramel Sauce
- Sea Salt
- Preheat oven to 375.
- Line a 12 count cupcake pan with liners, set aside.
- In sauce pan combine your stout and butter and heat on medium until melted, remove from heat and stir in your cocoa powder, let cool to room temp.
- In bowl whisk together your flour, sugars, baking soda and salt.
- In another bowl, with hand mixer beat together your milk and egg. Add in your cooled stout mixture until well blended.
- Pour into the flour mixture and mix until just combined.
- Pour into cupcake liners and bake for about 20 minutes or until when toothpick is inserted it comes out clean.
- Remove from oven and let cool on wire rack.
- Meanwhile to make your buttercream, beat together your butter and shortening until light and fluffy.
- Mix in your salt and caramel until blended.
- Once cupcakes are cool, add your frosting to piping bag fitted with an open start tip (or your favorite tip) and pipe onto cupcakes.
- If desired drizzle with some extra caramel sauce, sprinkle with sea salt and top with pretzel.
- One cup at a time add in your powdered sugar until desired consistency is reached, set aside.