These Chocolate Stout Cupcakes Are St. Patty's Day-Worthy
Prep Time:
35 minutes
Cook Time:
20 minutes
Servings:
9 Cupcakes
Ingredients
  • 1 large egg
  • ¼ cup whole buttermilk
  • ¼ cup vegetable or canola oil
  • ⅔ cup packed dark brown sugar
  • ⅔ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup warm water
  • 2 tablespoons stout
  • ¾ cup granulated sugar
  • 2 tablespoons heavy cream
  • ¼ cup stout
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter, softened
  • 2 ½ cups confectioners' sugar
Directions
  1. Preheat oven to 375 F.
  2. Line a cupcake pan with 9 cupcake liners.
  3. Prepare the cupcakes: In a medium bowl, whisk to combine egg, buttermilk, oil, and brown sugar.
  4. Add flour, cocoa, baking soda, salt, and warm water, whisking until smooth.
  5. Portion batter evenly into cupcake liners.
  6. Bake for 12 to 14 minutes or until the cupcakes are set but still slightly fudgy in the center.
  7. Transfer cupcakes to a wire rack.
  8. Brush warm cupcakes with stout and set aside to cool completely.
  9. In the meantime, prepare the caramel: In a medium pot, mix sugar with enough water to moisten to a wet sand consistency. Add optional 1 tablespoon corn syrup to help prevent crystallization.
  10. Bring to a boil over medium-low heat and continue to cook, without stirring, until the mixture reaches a deep amber color.
  11. Turn off the heat and stir in heavy cream with a long-handled spoon. Be careful as the caramel will bubble up.
  12. Stir in the stout and salt then set aside to cool to room temperature.
  13. Prepare the buttercream: Beat butter in a stand mixer fitted with a paddle attachment until smooth.
  14. Add cooled caramel, reserving 2 tablespoons for drizzling, and beat to combine.
  15. Add confectioners' sugar and beat until light and fluffy.
  16. Transfer buttercream to a piping bag fitted with a medium star tip.
  17. Pipe buttercream onto cupcakes.
  18. Drizzle cupcakes with reserved caramel and melted chocolate, if desired.
  19. Garnish with gold dragees or gold leaf, if desired, and serve.