Chocolate Stout Cupcakes with Apple Cider Cream Cheese Frosting

Chocolate Stout Cupcakes with Apple Cider Cream Cheese Frosting

Guinness seems to get all the glory on St. Patrick’s Day, so I wanted to change it up. I decided to make a Half and Half (or a Black and Tan, as it’s more commonly known in the U.S.), but in cupcake form! Josh’s favorite version of this drink is with a chocolate porter or stout and a hard apple cider. Being that we reside in the beautiful city of Portland, I went with a local.. Rogue’s Chocolate Stout!

Ingredients:

(makes 18 cupcakes)

For cupcakes:

2 cups all-purpose flour

2 cups sugar (I substituted one cup of regular sugar for Stevia to make them a little healthier)

1 ½ tsp baking soda

¾ tsp salt

¾ cup sour cream

2 eggs

2 sticks (1 cup) of unsalted butter

1 cup Rogue’s Chocolate Stout beer

¾ cup unsweetened cocoa powder

 

For frosting:

1 eight oz package cream cheese, softened

¼ cup unsalted butter, softened

3 tsp apple cider

1 tsp vanilla extract

3 ½ cups powdered sugar

Okay.. I know… enough with the caramel right?! I’m addicted and this is totally optional to add, but trust me.. you want to add it!

For caramel:

½ cup sugar

1 ½ Tbs water

¼ cup heavy cream

In a small sauce pan over medium to high heat, combine sugar and water and bring to a boil. Do not stir!

Boil the syrup for 6-8 minutes or until a deep amber caramel forms.

Remove from heat and stir in cream. Pour the caramel sauce into a large mug or heatproof cup and let cool slightly. Place in the microwave or on top of the stove to keep slightly warm.

 

Preheat oven to 350 degrees F and line a muffin tin with paper liners.

(1.) Whisk together flour, sugar, baking soda, and salt in a medium sized bowl and set aside. (2.) Using an electric mixer, cream together sour cream and eggs in a large bowl until smooth. (3.) In a medium sized sauce pan, heat butter and beer over medium heat. (4.) Bring to a simmer and then whisk in cocoa powder until well mixed.

(5.) Remove from heat and add to sour cream and egg mixture. Stir until just combined. (6.) Slowly add flour mixture and stir until all ingredients are mixed. (7.) Fill muffin cups about ¾ of the way full with batter and place in the oven. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. (8.) Remove from the oven and let cool in pan for 5 minutes. Remove from pan and place on cooling rack for an additional 10-15 minutes.

Hopefully while your cupcakes were baking you started on the frosting!

In a large bowl, use an electric mixer to cream together cream cheese and butter until smooth.

Add apple cider and vanilla extract and beat until combined.

Add powdered sugar a ½ cup at a time, beating after each addition.

Add to a large zip-lock bag with the corner tip cut off or a pastry bag and frost cupcakes.

Drizzle caramel on top and serve! These can also be made the night before and stored in an air-tight container in the refrigerator.

Enjoy!

And in case you were wondering… no.. I did not eat the bottle cap ; )