These Chocolate Stout Cupcakes are ultra moist, chocolatey and topped with luscious Coffee Swiss Meringue Buttercream. These quick and easy cupcakes are a great dessert idea for Superbowl or a treat for any craft beer lover!
I am so excited to be sharing this recipe just in time for Superbowl Sunday! This is a great dessert idea for Superbowl or sports parties or for any beer lover! Imagine the looks you’ll get when you tell your friends & fam that these cupcakes are actually MADE WITH beer!
These cupcakes are a bit more fudgy and dense than a traditional cupcake. The light, creaminess of the Swiss meringue buttercream creates a sensational balance to the cupcake.
The coffee frosting isn’t too bold, but just enough to compliment and offset the rich chocolate.
Like, these cupcakes are GOOOOD.
Can I use any beer for Chocolate Stout Cupcakes?
No. You really need to use a proper stout style beer to make these cupcakes. They would definitely not taste good with anything else!
The most important element to these cupcakes is the beer you use. You’ll see a lot of Stout Cupcakes made with Guinness, but I prefer using a craft beer. Something with a more complex flavor profile.
While this recipe doesn’t have a lot of beer in it (it only calls for 1/2 cup), you’ll be surprised by how much of that beer flavor comes through. You’ll want to select a stout that you enjoy drinking.
I’m a big Founder’s Brewing fan, so I chose their Breakfast Stout which is a double chocolate coffee oatmeal stout. Using a chocolate stout is a great choice for this recipe because it creates a very deep chocolate flavor profile. I liked the idea of having that touch of coffee, since coffee naturally brings out that chocolatey taste.
Naturally, I decided to pair these cupcakes with a coffee Swiss meringue buttercream. The combo was… just, incredible.
How to make Coffee Buttercream
Whether you decide to make the Swiss meringue buttercream or go with your favorite frosting recipe, you can add the natural coffee flavor the same way.
I like to use instant espresso for anytime I want to add coffee to my baking. Normally, if I were making cake or brownies, I would simply add the espresso granules into the batter.
With frosting, the granules will not dissolve if you add them into the mixture. I figured out a nice little workaround to that problem 🙂
I melted about 1 tablespoon of butter in a small bowl and added the espresso powder. Then, I mixed it for about 2 minutes or so to dissolve the powder. I noticed that some of the granules did not dissolve all the way, so I strained the coffee-butter into a new bowl to catch any larger pieces.
After allowing the butter to cool, I added it into my buttercream.
If you’re making SMBC, you would add the coffee butter at the end when you’re adding the rest of the butter. If you decide to use a different style of buttercream, add it whenever you mix in the butter.
I love these cupcakes! They were really quick to make for a homemade cake. They were fudgy and rich and the stout flavor was SO delicious.
There’s no excuse to not make these cupcakes and you could easily whip them up for your next Superbowl party or for any craft beer lover!!
Chocolate Stout Cupcakes
Chocolate Stout Cupcakes
- ½ c dutch process & natural blend cocoa (100% dutch blend is fine too)
- 1 c all purpose flour
- ¾ tsp baking powder
- 1 ¼ c granulated sugar
- 1 tsp salt
- ½ c unsalted butter (melted and cooled)
- 2 eggs
- ½ c stout beer
- 1 tsp vanilla extract
Coffee Swiss Meringue Buttercream
- 2 tbsp butter
- 1 ½ tsp instant espresso
- 5 egg whites (at room temp)
- 1 ¼ c granulated sugar
- 1 ¼ c butter (room temp. I like to use salted, but unsalted is fine)
- ½ tsp vanilla extract
- Preheat the oven to 350°. Prepare a muffin tin with cupcake liners (I like to use parchment liners).
- In a large bowl, sift together the cocoa powder, flour and baking powder. Add sugar and salt into the bowl as well.
- Whisk until combined.
- In a separate medium bowl, whisk together the butter, eggs, beer and vanilla extract.
- Add the wet ingredients into the dry ingredients in two batches. Mix until the dry ingredients are fully moistened after each batch, ensuring to scrape down the sides and bottom of the bowl.
- Using a large spoon or cookie scoop, scoop the batter into the cupcake liners filling them about ¾ of the way.
- Bake for about 20-25 minutes until a toothpick inserted into the center comes out clean. Allow to fully cool on a wire rack.
How to Make the Frosting
- While the cupcakes are baking, make the 'coffee butter'. Melt the 2 tablespoons of butter in a small bowl. Then, add the espresso powder. Stir for 2 minutes until dissolved. If there are still some undissolved granules, you can strain the mixture in a sieve into a new bowl.
- Place the 'coffee butter' in the fridge to chill.
- Place the egg whites and sugar into the bowl of a stand mixer.
- Set the bowl over a pot of simmering water (do not let the water touch the bowl). Whisk the sugar and eggs together and continue to whisk until the sugar dissolves.
- Check that the sugar/egg mixture reaches 165° or the sugar has fully dissolved by rubbing the mixture between your fingers. If there's no grit, it's ready!
- Set the bowl in the stand mixer with a whisk attachment.
- Beat on the highest setting for about 10-15 minutes or until the bowl is fully cool to the touch.
- With the mixer still on high, add the butter, one tablespoon at a time. Add the 'coffee butter' as well.
- Continue to beat the frosting until all the butter is worked in and it is smooth and creamy. Add the vanilla and mix.
- Pipe or spread the frosting onto the cupcakes. I used a piping bag fitted with a Wilton 2D tip.