Chocolate Stout Cupcakes

Oh my… These cupcakes just begged me to make them. I was enjoying a sip (or two…) of a beautiful chocolate stout on the back deck when suddenly I had this craving for cupcakes. Bingo! Into the kitchen I trod, bottle in hand, ready to tackle the world.

The first time I made these, I did it completely from scratch with Jen’s Blend and the ever-gorgeous Rogue Chocolate Stout. (Recipe below.)  This batch was made as a present for our awesome neighbors who aren’t gluten free. They were delivered at nearly 11 p.m., immediately consumed and declared “Heavenly!”

Then we made them again the following week with Green’s Duppel Dark Ale and our Be Free Bakers Cocoa Bean Cupcake Mix. Both beers and both batches were amazing. We even used the beer in the frosting!  The small amount of stout in the frosting takes the frosting to a whole new level.  It’s quite subtle, but lends a great flavor undertone to the sweetness of the frosting.

Here’s the recipe for you to try. If you prefer making things from scratch, use the Jen’s Blend. If you would prefer a mix, our Cocoa Bean Cupcake Mix is super easy and requires no extra dry ingredients – just use 2 cups of the Cupcake Mix instead of all the dry ingredients.  Let us know how you like them!

Gluten Free Vegan Chocolate Stout Cupcakes
Makes 12 cupcakes

Ingredients:

1/3 cup oil
1 1/4 cup Green’s Dubbel Dark Ale
1 tsp chocolate extract (if you don’t have this, add 1 tsp instant coffee)

1 1/4 cups jens blend
3/4 cup sugar
1/4 cup cacao powder
1/2 t baking powder
1/2 t baking soda
1/2 t sea salt
1/2 t xanthan gum

Directions:

Preheat oven to 340° convection or 350° standard.
Line a 12 muffin pan with paper liners.

Whisk dry ingredients together in a medium sized bowl.

In quick succession, add wet ingredients and fold into dry mix using a rubber spatula. Do not allow to sit. With an ice scream scoop, fill the cupcake liners 1/2 to 2/3 full and sprinkle with a little sugar for a crunchy top.

Place in preheated oven for 16-18 minutes, depending on oven and pan.

While cupcakes are cooking, prepare frosting.

We like to make our frosting uncomplicated and simple, using 1 cup non-hydrogenated organic palm shortening, 2.5 cups (+/-) corn-free powdered sugar (Whole Foods generic brand or Wholesome Sweeteners are both corn-free), 2 Tbs non-alkaline cacao powder, 2-3 Tbs gluten free beer, and a teaspoon each of vanilla and chocolate extracts. Very simple and easy.

Using a hand mixer, whip the shortening first, gradually adding the powdered sugar until incorporated fully, adding extracts and beer last. Taste. If you need it, add some more powdered sugar and/or beer until you reach the desired texture and flavor. Try not to finish off the beer before the cupcakes are out of the oven.  Save a glass to accompany your cupcakes – it’s worth it.

To top the cupcakes you can go fancy schmancy with cake decorating skills or simply spread with a knife or pipe using a common ziplock bag with a little bit of the corner cut out. Pipe in a circle, starting at the outside in a semi-circle, working your way to the middle and up to the top.

The best part? Diving in and sharing with friends.  If there are any left over, they freeze beautifully, but who has leftover cupcakes when there’s friends and neighbors around?

Seriously, we’d love to hear from you. Call, write or comment on any one of our media outlets. We love hearing from customers!

Sincerely,

Jennifer, Be Free Bakers