We have combined two favorites chocolate and beer into one fabulous cupcake! Who knew that these two items work well together in these boozy chocolate cupcakes?
Chocolate Beer Cupcakes
These cupcakes are perfect for a get together, summer barbecue and so much more. We brought these to a friend’s house for St. Patrick’s day and they were a hit. Decadent and rich and oh so good.
How to Make Chocolate Beer Cupcakes
For the cupcakes:
¾ cup beer
1 stick unsalted butter
6 tbsp cocoa powder
1 cup all-purpose flour
1 cup granulated sugar
1 tsp baking soda
½ tsp salt
1 large egg, room temperature
1/3 cup sour cream
For the buttercream:
1 stick unsalted butter, softened
2 cups confectioners’ sugar
2 tbsp peanut butter
1-2 tbsp milk
1/3 cup peanuts (unsalted or salted, it is up to you!)***
Yields: 12 cupcakes
To make the cupcakes:
Preheat oven to 350 degrees F. Line a muffin tin with paper cupcake liners and set aside.
Bring beer and butter to a boil in a small saucepan, over medium-high heat. Stir.
Remove from heat and add cocoa powder. Mix.
In a large bowl, whisk together flour, sugar, baking soda and salt.
Add butter and beer mixture into dry ingredients and mix.
Add egg and sour cream and mix.
Scoop cupcake batter into lined muffin tin, filling each section about 2/3 of the way.
Bake for 15 to 17 minutes. Allow to cool on a wire rack before decorating.
To make the buttercream:
In a large bowl, use an electric mixer to beat together butter, confectioners’ sugar, peanut butter and milk. Start on low speed and gradually increase to high.
Once the ingredients are mixed and smooth, scoop into a piping bag with Wilton tip #12. Frost each cupcake.
Using a mortar and pestle (or a food processor), break down peanut into small bits.
Sprinkle each frosted cupcake with peanut bits. Serve and enjoy!
**The peanuts are optional but the crunch really makes these cupcakes special.
We love to experiment in the kitchen and these cupcakes came about in one of our kitchen tests. My husband loves these cupcakes but without the peanuts!
Happy baking!
If you love this dessert, have a look at these other amazing cake recipes:
Italian Ricotta Cake
Almond Vanilla Pound Cake
Brown Sugar Pound Cake
Orange Pound Cake
Peach Pound Cake
The Best Texas Sheet Cake
Chocolate Beer Cupcakes
We have combined two favorites chocolate and beer into one fabulous cupcake! Who knew that these two items work well together in these boozy chocolate cupcakes?
Ingredients
- For the cupcakes:
- ¾ cup beer
- 1 stick unsalted butter
- 6 tbsp cocoa powder
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg, room temperature
- 1/3 cup sour cream
- For the buttercream:
- 1 stick unsalted butter, softened
- 2 cups confectioners’ sugar
- 2 tbsp peanut butter
- 1-2 tbsp milk
- 1/3 cup peanuts (unsalted or salted, it is up to you!)
Instructions
To make the cupcakes:
Preheat oven to 350 degrees F. Line a muffin tin with paper
cupcake liners and set aside.
Bring beer and butter to a boil in a small saucepan, over
medium-high heat. Stir.
Remove from heat and add cocoa powder. Mix.
In a large bowl, whisk together flour, sugar, baking soda
and salt.
Add butter and beer mixture into dry ingredients and mix.
Add egg and sour cream and mix.
Scoop cupcake batter into lined muffin tin, filling each
section about 2/3 of the way.
Bake for 15 to 17 minutes. Allow to cool on a wire rack
before decorating.
To make the buttercream:
In a large bowl, use an electric mixer to beat together
butter, confectioners’ sugar, peanut butter and milk. Start on low speed and
gradually increase to high.
Once the ingredients are mixed and smooth, scoop into a
piping bag with Wilton tip #12. Frost each cupcake.
Using a mortar and pestle (or a food processor), break down
peanut into small bits.
Sprinkle each frosted cupcake with peanut bits. Serve and
enjoy!
**The peanuts are optional but the crunch really makes these
cupcakes special.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 384Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 60mgSodium: 244mgCarbohydrates: 47gFiber: 1gSugar: 35gProtein: 4g
