Spiced Chocolate Stout Cupcakes

Beer and chocolate? What kind of blarney is this, you ask? 

Don't worry - my lads and lassies. It isn't quite as crazy as it sounds. 

Many stouts have chocolate undertones, and with St. Patrick's Day around the corner, it seemed only right to bring a little Guinness into the kitchen this week. Now I have to admit - it's the first time I've ever raised a glass of the deep, dark brew. (As a freckled redhead, I'm sure my Irish ancestors are horrified.)

And to be honest, the stout is a little too robust for me to drink straight up. But oh ... those swirling, bittersweet tones bring out the intensity of chocolate, especially in our Classy Chocolate Pound Cake. Add a little nutmeg and cinnamon, and your home will be filled with heavenly spiced aromas. 

So stir up these grown-up cupcakes for St. Paddy's Day or anytime ... and top 'em with a dollop of frosting, just like the creamy froth you'd see on top of a pint at the local pub. 


- Jen

Spiced Chocolate Stout Cupcakes



Preheat oven to 350°. Microwave butter in mixing bowl until melted; stir in beer. Stir in pound cake mix, cinnamon and nutmeg. Pour into cupcake liners, filling about ¾-full with batter. Bake about 25 minutes; cool. Top with cream cheese frosting, and sprinkle with cinnamon for garnish if desired.

Tips and Hints

  • For a quick homemade frosting, whip 8 oz. cream cheese until fluffy. Blend in 1¼ cup confectioners' sugar and a splash of heavy cream.
  • These would also be delightful topped with chocolate ganache.
  • Prefer your cupcakes to be sweet, rather than bittersweet? Instead of using stout, use ½ cup Irish cream liqueur and ½ cup water. It's delicious!
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