Chocolate stout cupcakes with peanut butter icing

By admin
16 January 2016

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

These won't take long, and promise the most delicious result.

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


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.

1 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

2 Whisk together the eggs and sour cream.

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

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

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

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

7 Add the cream and beat for a further 2 minutes.

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

-Hope Malau

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