Any stout can be used to make these seductive little cakes, but our Black Hand Chocolate Milk Stout takes them to the next level. It’s dark, rich, chocolaty, and toasty notes perfectly compliment the flavor profile. Make these for your special someone this weekend or eat the whole tray yourself. Special thanks to Kathleen Seibert, Speakeasy's resident pastry chef and administrative director, for sharing her tasty recipe.
Yield: 24 cupcakes
Bake Time: 25 minutes
For the Cupcakes:
1 cup Black Hand Chocolate Milk Stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder (use a high-quality powder for best flavor and results)
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2/3 cup sour cream
To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the stout and butter to a simmer in a saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly so you don’t cook the eggs when you add the mixture to the other ingredients. (You may need to re-whisk before adding as the emulsion can separate as it sits.)
Whisk the flour, sugar, baking soda and salt in a bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the stout-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Fold the batter by hand with a spatula (or briefly stir on low) until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 25 minutes. (If you don’t have a convection oven, rotate pans about halfway through to help ensure an even bake.)
Cool the cupcakes on a rack.
Shown here frosted with chocolate Swiss-meringue buttercream, but any frosting pairs well with these rich, moist cupcakes. Use your favorite!
Adapted by KHS