Go Back
+ servings

Get the Recipe: Pretzel Stout Cupcakes

No ratings yet

Ingredients

For the Stout Chocolate Cupcakes

  • 3/4 cup (3.75 ounces) all-purpose flour
  • 3/4 cup (5.25 ounces) granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick // 4 ounces) unsalted butter
  • 1/3 cup (1 ounce) natural unsweetened cocoa powder
  • 1/2 cup (4 fluid ounces) stout beer
  • 1 large egg
  • 1/3 cup (2.65 ounces) sour cream

For the Cream Cheese Frosting

  • 3/4 cup (1 1/2 sticks // 6 ounces) unsalted butter, at room temperature
  • 1 1/4 cups (5 ounces) confectioner's sugar
  • 1/4 teaspoon kosher salt
  • 2/3 cup (5.3 ounces) cream cheese, at room temperature
  • 1 teaspoon pure vanilla extract

For Decorating

  • mini pretzels
  • chocolate syrup

Instructions
 

For the Stout Chocolate Cupcakes

  • Center a rack in the oven and preheat to 350 (F). Prepare a muffin pan by lining with 12 cupcake liners.
  • In a medium bowl, whisk together 3/4 cup all-purpose flour, 3/4 cup granulated sugar, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt. Set aside.
  • In a medium saucepot, melt 1/2 cup unsalted butter. Whisk in 1/3 cup natural unsweetened cocoa powder and 1/2 cup stout beer. Let the mixture cool slightly.
  • In a large bowl, whisk together 1 large egg and 1/3 cup sour cream. While whisking the mixture, add the butter, cocoa powder, and beer mixture. Continue whisking until well combined.
  • Sprinkle the dry ingredients (from the 2nd step) over the wet ingredients (from the 4th step) and continue whisking until smooth.
  • Spoon the batter into the prepared muffin pan — do NOT fill the cups more than two-thirds full, otherwise, they'll overfill and sink in the center! If necessary, reserve some batter for a second batch.
  • Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack to cool for 10 minutes, before turning out to cool completely before frosting.

For the Cream Cheese Frosting

  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat 3/4 cup unsalted butter on medium-high speed until light and creamy. Lower the mixer speed to its slowest setting and add 1 1/4 cups confectioner's sugar and 1/4 teaspoon kosher salt all at once, turning the mixture back to medium-high when the sugar has disappeared into the butter, beating for around 30 seconds. Lower the mixer speed back to its slowest setting and add 2/3 cup cream cheese and 1 teaspoon pure vanilla extract; turn the mixer speed back on to medium-high and beat for another minute until the frosting is fluffy and smooth.

Assembly

  • When the cupcakes are completely cooled, frost with cream cheese frosting. Fit a pastry bag with your choice of tip and fill the bag with the cream cheese frosting. Pipe the frosting onto the cupcakes and decorate with pretzels and chocolate sauce for garnish. Enjoy!

Notes

Barely adapted from My Sweet Kitchen
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!