*This recipe was developed at 5,000 feet and may need a few adjustments if baking at a lower elevation.
Mocha Stout Cupcake:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter, cut into 1-inch pieces
8 ounces Espresso Milk Stout (such as Elysian’s Split Shot)
1 cup dark cocoa powder
1 ¾ cups granulated sugar
¾ cup sour cream
Whipped Mocha Ganache Frosting:
4 ounces Espresso Milk Stout
½ cup heavy whipping cream
¼ teaspoon instant espresso
6 ounces milk chocolate, roughly chopped
2 ounces semi-sweet chocolate, roughly chopped
4 tablespoons unsalted butter, cut into small pieces
½ cup confectioner’s sugar
Preheat oven to 350°F. Line two standard cupcake pans with paper liners.
Place the butter and stout in a large saucepan and, over medium heat, bring to a simmer. Reduce the heat to low and add in the cocoa powder and sugar. Whisk until the cocoa powder and sugar are completely dissolved and the mixture is nice and smooth. Remove pan from heat and set aside to let cool.
In the meantime, sift together the flour, salt, and baking powder in a large bowl.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and sour cream on medium speed until they are well combined. Reduce the mixer speed to low and slowly add in the chocolate/stout mixture and mix until just combined. Add in the dry ingredients and mix on low speed for roughly 30 seconds. The batter might appear a little thin, but don’t worry that’s okay!
Spoon the batter into the prepared pans, filling each paper liner about three-quarters of the way full. Bake for 20 to 24 minutes or until the tops of the cupcakes spring back when lightly touched. Transfer pans to a wire rack and let cupcakes cool completely before frosting.
While you’re waiting (very patiently) for the cupcakes to cool is the perfect time to make the frosting! In a large heat-proof bowl, place both chocolates and the butter and set aside. In a small saucepan, bring the stout to a boil over medium-high heat. Once it reaches a boil, let it boil undisturbed for a full 2 minutes. Then reduce the heat to low and stir in the cream and instant espresso. Heat the mixture until it is just barely simmering. Pour the hot cream and stout mixture over the chocolates and butter and let stand for 2 minutes. Then whisk the chocolate and cream until it is smooth and shiny. Set aside to let cool completely. Once it is cooled, add in the confectioner’s sugar and, using a hand mixer, beat on high speed until stiff peaks form (be careful not to over beat the frosting though).
Once you’re done making the whipped ganache, the cupcakes should be ready to frost! You can either pipe the frosting on in a decorative manner or spread it on using a small off-set spatula. Whichever you prefer – either way it will still taste delicious!
This recipe was developed with Elysian’s Split Shot, but if you can’t find it you can substitute any other Milk Stout with an ABV of 5 to 6% like Alaskan Brewing’s Mocha Milk Stout. It’s important that the beer be on the sweeter side though, so make sure to give it a quick taste before using it in the recipe. Also, this recipe will not work with a Double Milk Stout.