Chocolate Stout Cupcakes – Valentine’s Day Dessert!

(For your shopping convenience, this post contains affiliate links.)

I came up with these “His & Hers” Valentine’s Day Chocolate Stout Cupcakes as I was thinking about a Valentine’s Day dessert.  I’m not a huge Valentine’s Day fan, but I’m all for an excuse to make something with chocolate!  Since my husband would much rather a beer, I thought I’d combine the two!  If you liked my Pumpkin Ale Cupcakes with Streusel Cream Cheese Frosting from this fall, I’m sure you’ll love these Chocolate Stout Cupcakes.  A cake mix, a chocolate stout or your favorite chocolate beer, and a few other simple ingredients, and you’ll have some decadent Chocolate Stout Cupcakes in no time!  A perfect His & Hers treat for Valentine’s Day!

First thing I did was melt the butter with instant coffee in the microwave until the coffee dissolved.

Then I added the butter and coffee to the cake mix, beer, and eggs.  As you can see I used a Pillsbury cake mix and Harpoon Chocolate Stout.  If you use a different cake mix you may have to alter the liquids/ingredients a little based on the recipe on the box.

Stir until just combined.  So rich and chocolatey!  The beer gives the batter a nice flavor without overpowering it.

I used my ice cream scoop to divide the cake batter among the paper liners.  Quick and easy!

Bake cupcakes according to package directions.

While the cupcakes are baking, beat together the frosting ingredients and pipe/frost as desired.

You may need a big glass of milk with these chocolate stout cupcakes or another beer!  Enjoy!

Hope you enjoy!

5 from 3 votes

Print

Chocolate Stout Cupcakes

A cake mix, a beer, and a few other ingredients for some decadent cupcakes!

Course Cake

Cuisine American

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Yield 24

Author Snappy Gourmet (Lisa Huff)

Ingredients

Cupcakes:

• 1/2 cup butter melted
• 1 teaspoon instant coffee granules
• 1 (18.25 oz.) chocolate cake mix
• 1 1/4 cup chocolate stout/beer
• 3 eggs

Frosting:

• 1 (8 oz.) package cream cheese, softened
• 1 cup butter softened
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons chocolate stout/beer
• 2 ounces unsweetened chocolate melted
• 4-6 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
2. In a small microwave safe bowl, melt butter and coffee granules together in microwave.
3. Place cake mix, 1 1/4 cups stout, and eggs in large mixing bowl. Add butter and coffee and mix until just combined.
4. Spoon cake batter into prepared pan. Bake at 350 degrees F for about 18-22 minutes or until toothpick inserted comes out clean. Cool completely.
5. For frosting, mix together cream cheese, butter, cocoa powder, stout, and unsweetened chocolate with electric mixer on medium speed until well combined. Mix in powdered sugar until desired consistency. Frost cupcakes as desired.

Recipe Notes

SNAPPY TIPS: When making the frosting, be sure your butter and cream cheese is at room temperature and soft otherwise your frosting may get lumpy.

SNAPPY SUBSTITUTIONS: Any chocolate beer may be substituted for the chocolate stout.

Other cupcake recipes from around the internet that I thought you may enjoy:

• Butter Beer Cupcakes – Amy Bites
• Ginger Beer Cupcakes – Raspberri Cupcakes
• Root Beer Cupcakes – Cupcake Project