Chocolate stout cupcake with peanut butter frosting

By Drum Digital
17 October 2014

Perfect chocolate cupcakes – moist in the middle with a creamy frosting.

Makes 24

Preparation: 15 min

Baking: 20 min

250 ml (1 c) stout beer

225 g butter, chopped

200 ml (¾ c) cocoa powder, sifted

2 eggs

160 ml (? c) sour cream

500 ml (2 c) flour, sifted

7 ml (1½ t) bicarbonate of soda, sifted

375 ml (1½ c) caster sugar

FROSTING

250 ml (1 c) icing sugar

250 ml (1 c) smooth peanut butter

80 g butter, softened

5 ml (1 t) vanilla essence

125 ml (½ c) cream

Preheat the oven to 160 °C. Line 24 muffin tin hollows with paper liners.

Heat the stout and butter in a saucepan over medium heat, while stirring, until the butter has melted. Remove from the heat and whisk in the cocoa powder. Set aside

Whisk together the eggs and sour cream.

Add to the stout mixture with the flour, bicarbonate of soda and caster sugar and whisk to combine.

Pour into the paper-lined muffin tin and bake for 20 minutes or until a skewer inserted in the middle comes out clean.

Allow to cool in the tin for 10 minutes. Turn out onto a wire rack to cool completely.

Frosting: Beat the icing sugar, peanut butter, butter and vanilla essence in a bowl for 6 minutes or until fluffy.

Add the cream and beat for a further 2 minutes.

Spread or pipe the frosting on the cakes and serve immediately.

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