Cocoa Stout Cupcakes Recipe

Name: Cocoa Stout Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsweetened cocoa plus more for dusting finished cupcakes; 2 cups organic sugar; 2 cups all purpose flour; 1 teaspoon baking soda; 1 pinch fine salt; 1 bottle stout beer like Guinness; 1 stick vegan butter melted; 1 tablespoon vanilla extract; 3 egg replacers mixed; 3/4 cup vegan sour cream; 8 ounces vegan cream cheese softened at room temperature; 1 cup heavy cream; 1/2 cup soy milk; 1 pound confectioners' sugar

Servings: persons

3/4 cup unsweetened cocoa plus more for dusting finished cupcakes
2 cups organic sugar
2 cups all purpose flour
1 teaspoon baking soda
1 pinch fine salt
1 bottle stout beer like Guinness
1 stick vegan butter melted
1 tablespoon vanilla extract
3 egg replacers mixed
3/4 cup vegan sour cream
8 ounces vegan cream cheese softened at room temperature
1 cup heavy cream
1/2 cup soy milk
1 pound confectioners' sugar

1
Preheat oven to 350 degrees F.
2
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
3
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in egg replacers, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
4
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
5
To make the icing:
6
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
7
Top each cupcake with a heap of frosting and dust with cocoa.

1906

kcal

Calories

Fat

278

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 14 ingredients. The key ingredients include: 3/4 cup unsweetened cocoa plus more for dusting finished cupcakes, 2 cups organic sugar, 2 cups all purpose flour, 1 teaspoon baking soda, and more.

Yes, Cocoa Stout Cupcakes 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.

Cocoa Stout Cupcakes

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