Chocolate Stout Cupcakes




Total Time: 32 mins

Prep Time: 20 mins

Cook Time: 12 mins

Yield: 24 servings

Dish Size: Muffin Pan




  • 1 12-ounce bottle dark beer
  • ½ cup butter, melted
  • 2 Tbsp vanilla extract, divided
  • 3 eggs
  • ¾ cup sour cream
  • ¾ cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp baking soda
  • ⅛ tsp salt
  • 1 cup mini chocolate chips
  • ½ cup cream cheese, soft
  • ¼ cup butter, soft
  • 1½ lbs. powdered sugar
  • ½ cup heavy cream




  1. Place beer, melted butter, and 1½ tablespoons vanilla in bowl of stand mixer. Mix on low until combined. 
  2. Mix in eggs and sour cream until smooth. 
  3. Add in cocoa powder, sugar, flour, baking soda, and salt. Mix on low, scraping sides of bowl as needed. Stir in chocolate chips. 
  4. Line your temp-tations® cupcake pan with paper liners. You will have to bake these in multiple batches. Fill each liner ¾ full with batter. 
  5. Bake in a preheated 350ºF oven for 12 minutes or until a toothpick inserted into center comes out clean. Cool slightly before removing from pan. 
  6. For frosting, blend cream cheese and butter in bowl of stand mixer until light and fluffy, about 3 minutes. 
  7. Add in remaining ½ tablespoon vanilla and mix well. 
  8. Pour in powdered sugar and heavy cream. Start mixer on low until sugar is fully incorporated, then increase speed until frosting is smooth. Add more heavy cream if needed. 
  9. Pipe or spread frosting onto each cooled cupcake.