Beer and Sauerkraut Fudge Cupcakes, Beer Frosting Recipe

Name: Beer and Sauerkraut Fudge Cupcakes, Beer Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup butter; 1 1/2 cups sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1/2 cup unsweetened Dutch-process cocoa powder; 2 1/4 cups sifted all-purpose flour; 1 teaspoon baking powder; 1 teaspoon soda; 1 cup beer (recommended: Capital Munich Dark); 2/3 cup sauerkraut; 1 cup raisins (optional); 1 cup chopped nuts (optional); Beer Frosting, recipe follows; 1/2 cup butter, softened; 3 1/2 cup confectioners' sugar, divided; 1/3 cup unsweetened Dutch-process cocoa powder; 1/8 teaspoon salt; 1/3 cup beer, divided (recommended: Capital Munich Dark)

Servings: persons

2/3 cup butter
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup unsweetened Dutch-process cocoa powder
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1 cup beer (recommended: Capital Munich Dark)
2/3 cup sauerkraut
1 cup raisins (optional)
1 cup chopped nuts (optional)
Beer Frosting, recipe follows
1/2 cup butter, softened
3 1/2 cup confectioners' sugar, divided
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
1/3 cup beer, divided (recommended: Capital Munich Dark)

1
Preheat the oven to 350 degrees F. Line standard cupcake pans with 18 cupcake liners.
2
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and smooth.
3
Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed.
4
Add the vanilla.
5
Sift the cocoa, flour, baking powder, soda, and salt in a large bowl.
6
In the creamed bowl, alternate the leftover ingredients beginning and ending with dry ingredients.
7
Stir in the sauerkraut.
8
Fill the cupcake liners 2/3 full.
9
Bake until the cupcake springs back when touched, about 35 minutes.
10
Transfer the pans to wire racks to cool completely before removing the cupcakes.
11
To assemble: Frost the cooled cupcakes with Beer Frosting.
12
In the bowl of an electric mixer fitted with the paddle attachment, mix the softened butter with half the confectioners' sugar.
13
Add the cocoa, salt, and roughly 1/3 of the beer.
14
Beat until smooth.
15
Alternate adding the remaining sugar with the remaining beer and beat until fluffy.

1840

kcal

Calories

Fat

314

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2/3 cup butter, 1 1/2 cups sugar, 3 large eggs, 1 teaspoon pure vanilla extract, and more.

Yes, Beer and Sauerkraut Fudge Cupcakes, Beer Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beer and Sauerkraut Fudge Cupcakes, Beer Frosting

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