When our friends Mel and Craig from the Loch Brewery & Distillery in beautiful South Gippsland gave us a bottle of their incredible Imperial Stout, we were immediately reminded of this recipe we had tried many years ago. And boy… what a combination!
Yields approximately 24 cupcakes.
Chocolate Stout Cupcakes
Ingredients
160 g Cuvée 72% Classic Dark Hot Chocolate Mix
325 g plain flour
360 g caster sugar
9g bi-carb soda
pinch of sea salt
345 g Loch Brewery & Distillery Imperial Stout
115 g milk
100 g canola oil
70g Cuvée Grand Cru 75% Extra Dark Chocolate
200 g whole eggs
115g sour cream
1ea. vanilla pod
cupcake patty pans
Method
- line two muffin tins with cupcake patty pans
- 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
- add the oil bit by bit whilst constantly whisking, as well as the stout, milk, oil and scraped vanilla
- add the eggs and sour cream and combine well
- slowly and bit by bit add the dry ingredients into the wet mix and fold through until just combined
- 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
- place onto a cake rack until completely cooled
Cream Cheese Frosting
Ingredients
454g cream cheese
240g soft butter (unsalted)
100g icing sugar
1ea. vanilla pod
Method
- add the soft butter and sift icing sugar into the bowl of a stand mixer
- using a paddle attachment, beat until well combined
- add the cream cheese and scraped vanilla and continue beating until light and fluffy
- using a piping bag, pipe large rosettes of icing onto your cupcakes
Chef's Tip
You can use any stout beer for this recipe but to know what cupcake heaven tastes like make sure you get yourself a bottle of the Imperial
