Make Chocolate Stout Cupcakes with Cuvée Chocolate | Co-Lab Pantry

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Make Chocolate Stout Cupcakes with Cuvée Chocolate

Photo by Cuvée Chocolate

Make Chocolate Stout Cupcakes with Cuvée Chocolate

Published on
By Tehya Nicholas

Even if you aren't into beer, we guarantee you'll be into Cuvée Chocolate's Chocolate Stout Cupcakes.

The connoisseurs of chocolate pairings, Kylie and Deniz have found a winning combination in Loch Distillery & Brewery's Imperial Stout and their Cuvée Grand Cru 75% Extra Dark Chocolate.

Stout's high alcohol content and roasted grains pair perfectly with the intensity of the chocolate. Throw is some smokiness and rich, roasted flavours of Imperial Stout and the cherry and red plum breaking through the chocolate and you're in heaven.

CHOCOLATE STOUT CUPCAKES

Ingredients

Method

Yields approximately 24 cupcakes

  1. Line two muffin tins with cupcake patty pans.
  2. In a bowl, combine the sift flour, hot chocolate mix, sugar, bi-carb soda and salt place the chocolate in a separate bowl and melt in a microwave.
  3. Add the oil bit by bit whilst constantly whisking, as well as the stout, milk, oil and scraped vanilla.
  4. Add the eggs and sour cream and combine well.
  5. Slowly and bit by bit add the dry ingredients into the wet mix and fold through until just combined.
  6. Using a piping bag or spoon, divide the mix into the muffin tins about ¾ full bake at 180°C for approx. 18-20 minutes.
  7. Place onto a cake rack until completely cooled


CREAM CHEESE FROSTING

Ingredients

Method

  1. Add the soft butter and sift icing sugar into the bowl of a stand mixer.
  2. Using a paddle attachment, beat until well combined.
  3. Add the cream cheese and scraped vanilla and continue beating until light and fluffy.
  4. Using a piping bag, pipe large rosettes of icing onto your cupcakes


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Recipe originally sourced by Cuvée Chocolate.