Chocolate Stout Cupcakes
For a while now I have always struggled with homemade cakes or cupcakes. I had really dense cupcakes or dry cupcakes. I was so frustrated with the thought of cupcakes that I just decided to steer away from it! I found it harder than making macarons. I finally found a chocolate cupcake recipe that adds a beautiful light, airy and moist texture. It gives all the happiness and joy you want in a chocolate cupcake!
I also added our local Mule and Elk Brewery’s Stout. Since it is March, stout is a huge hit during this time of year! I chose the chocolate cake recipe from the Pastry Chef’s Black Book. I recommend this book to anybody who loves to bake. The techniques and recipes are fool proof and consistent. You will need a weighing scale for this book or any recipe I post. I feel weighing ingredients is essential in baking and it is a small investment you can purchase here on amazon.
The recipe contains a total of about 36 cupcakes. Please feel free to divide the recipe in half according to your needs. Since I added the stout, I halved 180 grams of buttermilk to 90 grams of buttermilk and 90 grams of stout.
Chocolate Stout Cupcakes
ingredients:
- Cake Flour 285 grams
- Dark Cocoa Powder 90 grams
- Baking Powder1 1/2 tsp
- Baking Soda 1/2 tsp
- Salt 1 tsp
- Butter 210 grams
- Granulated Sugar 450 grams
- Whole Eggs 200 grams
- Egg Yolk 20 grams
- Buttermilk 90 grams
- Dark Stout 90 grams
- Coffee (cooled) 180 grams
- Vanilla Extract 1 1/2 tsp
- Please follow this Swiss Meringue Buttercream Recipe
- 1/4 cup of Dark Stout or until your taste liking
instructions:
How to cook Chocolate Stout Cupcakes
- Preheat oven to 350 F
- Sift all dry ingredients together.
- In paddle fitted mixed, cream soften butter and sugar butter until fluffy.
- Add eggs slowly ( I whisked the eggs and egg yolk together and slowly poured it into the butter concoction).
- Alternatively add wet and dry ingredient to the mixture until all is combined.
- Add cupcake batter to lined cupcake tin ad bake for about 20-22 minutes.
