July 4, 2014

Milk Stout Chocolate Cupcakes with Cream Cheese Frosting

I may have eaten a bowl of icing out of the fridge this morning. Last night I made a basil chocolate cake (which was actually very good!) and made a big batch of homemade buttercream frosting. This  morning it was calling for me to eat a bite, and then another, and before I knew it the bowl of leftover frosting seemed to have disappeared. This afternoon I made a batch of cream cheese frosting and had the same problem. There is something about frosting that makes me have to eat it, I can go without cake, but frosting is a completely different story.

So now that I have babbled on about frosting, it's time for a cupcake (and frosting) recipe. My husband loves trying new kinds of beer and our fridge normally has a variety of brands and types. For the last six months my husband has been nagging me to try a cupcake recipe that he found using Milk Stout online. So I finally gave in and made them today for my mother-in-law's birthday. The recipe is as follows.

Adapted from Left Hand Brewing.

Milk Stout Chocolate Cupcakes with Cream Cheese Frosting

Milk Stout Chocolate Cupcakes with Cream Cheese Frosting

Recipe Type: Dessert
A delicious combination of chocolate and beer (yes beer). Great for parties!
Preparation Time: 0h, 15m
Cooking Time: 0h, 25m
Total Time: 0h, 40m
Yield: Serves 24

  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 bottle Milk Stout
  • 1 stick melted unsalted butter
  • 1 tablespoon pure vanilla extract
  • 3 eggs
  • 3/4 cup sour cream
  • 8 ounces softened cream cheese
  • 1 pound confectioners sugar
Cooking Directions
  1. Preheat oven to 350 degrees.
  2. In a small bowl mix together dry ingredients (sugar, flour, baking soda, cocoa, and salt).
  3. In another bowl combine the stout, melted butter, and vanilla.
  4. One at a time add eggs.
  5. Add sour cream and mix until combined.
  6. Add dry ingredients and stir until mixture come together (do not over mix or your cake will be less fluffy).
  7. Pour batter into 24 muffin cups (greased or with liners).
  8. Bake for 12 minutes, rotate pan and then bake for another 8-12 minutes.
  9. Combine the cream cheese and confectioners sugar to make the frosting.
  10. After the cupcakes have cooled frost with the frosting.
  11. Store in the refrigerator.
I hope everyone had a great 4th of July today! These cupcakes were a great dessert for the steak, mashed potatoes, and salad that we had for dinner tonight. For a party they would be a nice way to have a dessert that both beer and chocolate lovers would like. Plus according to my family they are pretty yummy! 


  1. I love the combo of flavours in these cupcakes. They look so inviting with the frosting.
    Have a lovely weekend!

    1. The flavors really do work great together! The frosting is always the best part to me :)

  2. Look delicious!
    I love the frosting!

  3. Hello, I am new to your blog but just wanted to say that your cakes look delicious!!! I look forward to reading more from you. xx

    1. Thanks for stopping by, I look forward to getting to know you and your blog better in the future :)

  4. We've all been there with the frosting :) Funny how that happens sometimes.

  5. These sound sooo good. My husband would enjoy them. He likes stout, that much I know. He also likes frosting; he spreads leftovers on graham crackers to make a "sandwich cookie." :)

    1. My husband likes stout too. I used to do the same thing with graham crackers, it's so good!!!!

  6. OMG these looks amazing! You had me at milk stout! Hope you had a great July 4th!

    1. Thanks :) I hope you had a great 4th of July too!


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