Brown Butter Stout Cupcakes With Coffee Whipped Cre

Name: Brown Butter Stout Cupcakes With Coffee Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Unsalted Butter; 1 cup Stout; 3/4 cups Unsweetened Cocoa Powder; 2 cups All-purpose Flour, Plus Extra To Coat Chocolate Chips; 2 cups Sugar; 1-1/2 teaspoon Baking Soda; 3/4 teaspoons Salt; 2 whole Eggs; 2/3 cups Sour Cream; 6 ounces, weight Semi-Sweet Chocolate Chips; _____; FOR THE COFFEE WHIPPED CREAM:; 2 cups Heavy Cream; 1 Tablespoon Instant Coffee Granules

Servings: persons

FOR THE CUPCAKES:
1 cup Unsalted Butter
1 cup Stout
3/4 cups Unsweetened Cocoa Powder
2 cups All-purpose Flour, Plus Extra To Coat Chocolate Chips
2 cups Sugar
1-1/2 teaspoon Baking Soda
3/4 teaspoons Salt
2 whole Eggs
2/3 cups Sour Cream
6 ounces, weight Semi-Sweet Chocolate Chips
_____
FOR THE COFFEE WHIPPED CREAM:
2 cups Heavy Cream
1 Tablespoon Instant Coffee Granules

1
Preheat oven to 350u00b0F. Butter or spray a muffin pan and put the cupcake liners in. Bring the butter to a simmer in heavy large saucepan over medium heat; watch carefully for the butter to turn a deep amber color. Then whisk in the Stout, bring to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
2
Whisk flour, sugar, baking soda, and salt in a large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to the egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Cover chocolate chips with some flour and fold into the batter. Scoop the mixture with an ice scream scooper into the prepared cupcake liners.Bake cupcakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer cupcakes to a rack, let cool. Remove cupcakes from the muffin pan and frost.
3
Coffee whipped cream:
4
Pour the heavy whipping cream into a bowl, beat on low speed and gradually add the coffee granules. Beat until soft peaks form.

2086

kcal

Calories

143

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Unsalted Butter, 1 cup Stout, 3/4 cups Unsweetened Cocoa Powder, and more.

Yes, Brown Butter Stout Cupcakes With Coffee Whipped Cream 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.

That's it — enjoy your meal!

Brown Butter Stout Cupcakes With Coffee Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions