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Chocolate Stout Cupcakes

PrintPrint Recipe
  • Yield: 30 cupcakes
  • Prep Time: 0:15
  • Bake Time: 24 to 26 minutes

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 cup Karo® Dark Corn Syrup
  • 1 bottle ( ounces) Guinness® Stout
  • 1/2 cup butter OR margarine, melted
  • 3 eggs
  • 1 tablespoon pure vanilla extract
  • 3/4 cup sour cream
  • Frosting
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • Cocoa powder
  • 4 to 6 tablespoons heavy cream

Directions

  1. Preheat oven to 350ºF. Grease 30 muffin cups (2-1/2 inch) or line with paper liners.
  2. Whisk together flour, cocoa, sugar and baking soda in a medium bowl and set aside. Combine corn syrup, beer, butter, eggs, vanilla and sour cream in a large mixer bowl. Beat with an electric mixer for two minutes. Gradually mix dry ingredients into wet ingredients until well blended. Batter will be very thin.
  3. Fill muffin cups 2/3 full. Bake for 12 minutes; rotate pans and bake an additional 12 to 14 minutes or until wooden pick inserted in the center comes out clean. Cool five minutes; remove from pans onto wire rack. Cool completely.
  4. Beat cream cheese in a medium bowl until light and fluffy. Beat in powdered sugar and enough cream, on low speed, to make a creamy texture. Cover with plastic wrap and refrigerate until ready to use.
  5. Top each cupcake with a dollop of frosting and dust with cocoa powder.
  6. GUINESS is a registered trademark of Diageo plc
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print image

Chocolate Stout Cupcakes

  • Yield: 30 cupcakes
  • Prep Time:  15 minutes
  • Bake Time: 24 to 26 minutes

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 cup Karo® Dark Corn Syrup
  • 1 bottle ( ounces) Guinness® Stout
  • 1/2 cup butter OR margarine melted
  • 3 eggs
  • 1 tablespoon pure vanilla extract
  • 3/4 cup sour cream
  • Frosting
  • 4 ounces cream cheese softened
  • 2 cups powdered sugar
  • Cocoa powder
  • 4 to 6 tablespoons heavy cream

Directions

  • Preheat oven to 350ºF. Grease 30 muffin cups (2-1/2 inch) or line with paper liners.
  • Whisk together flour, cocoa, sugar and baking soda in a medium bowl and set aside. Combine corn syrup, beer, butter, eggs, vanilla and sour cream in a large mixer bowl. Beat with an electric mixer for two minutes. Gradually mix dry ingredients into wet ingredients until well blended. Batter will be very thin.
  • Fill muffin cups 2/3 full. Bake for 12 minutes; rotate pans and bake an additional 12 to 14 minutes or until wooden pick inserted in the center comes out clean. Cool five minutes; remove from pans onto wire rack. Cool completely.
  • Beat cream cheese in a medium bowl until light and fluffy. Beat in powdered sugar and enough cream, on low speed, to make a creamy texture. Cover with plastic wrap and refrigerate until ready to use.
  • Top each cupcake with a dollop of frosting and dust with cocoa powder.
  • GUINESS is a registered trademark of Diageo plc