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Chocolate-Stout Cupcakes

7

These cupcakes can be frosted and stored in an airtight container in the refrigerator up to a day ahead. Decorate them with the hearts just before serving.

  • Prep:
  • Total Time:
  • Yield: Makes 24
chocolate stout cupcakes

Photography: Chelsea Cavanaugh

Source: Martha Stewart Living, March 2017

Ingredients

Cream-Cheese Frosting

  • 16 ounces cream cheese
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Cupcakes

  • 2 cups unbleached all-purpose flour
  • 2 cups plus 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1 bottle (11.2 ounces) stout, such as Guinness (about 1 1/3 cups)
  • 2 large eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 lime
  • 96 chocolate gold hearts (available at ohnuts.com)

Directions

  1. Cream Cheese Frosting: Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.

  2. Cupcakes: Preheat oven to 375 degrees. Line two standard 12-cup muffin tins with baking cups. In a large heatproof bowl, whisk together flour, 2 cups sugar, baking soda, and salt.

  3. Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat; stir into flour mixture just until combined. Stir in eggs and sour cream.

  4. Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16 to 18 minutes. Transfer tins to wire racks; let cool completely.

  5. Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into 1/8-inch-wide strips. Coat strips in remaining 2 tablespoons sugar; cut into 1/2-inch-long pieces.

  6. Spread cupcakes with 2 cups frosting (reserve remaining for another use). Top each with 4 gold hearts (to form a shamrock) and 1 piece of sugared lime zest (to make a stem). Serve.

Reviews Add a comment

  • mlb93549673577
    18 MAR, 2017
    Love, love , love this recipe! I made them on a whim for a St Patrick's Day dessert and was the hit of the party! I even sifted the flour! Just used green sugar as a decoration, they sparkled! Definitely a new tradition for March 17th! And it's two stick of unsalted butter.....
    Reply
  • lrb23865
    16 MAR, 2017
    Made these today and they are very, very fudgy. On the video, the tester uses one stick of butter and the recipe calls for 2 sticks of butter for the cupcakes. Which one is it??????
    Reply