Tuesday, March 25, 2014

Chocolate Milk Stout Cupcakes

Happy Monday, y'all! 


I've never been much of a beer girl until the last few years. The first beer I LOVED and finished was a Left Hand Brewing Nitro Milk Stout. It's so good, y'all. I purchased the beer and ingredients from my local Whole Foods and got to work on a snowy Saturday. So, without further babbling…here's a recipe the combines two of my favorite things: cupcakes and a good stout. 





Ingredients:

  • 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch fine salt
  • 1 bottle Left Hand Milk Stout
  • 1 stick butter(melted)
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 (8-ounce) package cream cheese (softened at room temperature)
  • 1 (1-pound) box confectioners' sugar

Instructions:

Directions: Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out. 
To make the icing: Beat the cream cheese on medium speed until light and fluffy. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled. Top each cupcake with a heap of frosting and dust with cocoa.
I mean, let's be real for a second. Chocolate, booze, and cream cheese frosting. Does it really get any better than that? 

love.

This post is sponsored by Whole Foods because I am a part of their Whole Foods Ambassador Blogger Program. I was not compensated for this post, but did receive a few items free of charge. This recipe was provided by Left Hand. Consider this post my stamp of approval and also consider yourself disclosed :)

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