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Stout Chocolate Cupcakes

Stout Chocolate Cupcakes

Makes 24


250ml stout

250g unsalted butter

75g cocoa powder

400g caster sugar

150g sour cream

2 large eggs, lightly beaten

1 tsp vanilla bean paste

275g plain flour

2½ teaspoons bicarbonate of soda

Sea salt flakes, Dollar Sweets Choclettes and Edible Gold Leaf, to decorate


285g unsalted butter, softened to room temperature

420g icing sugar mixture

65g cocoa powder

1/4 tsp salt

1 heaped tbsp sour cream

1/2 tsp vanilla bean paste

Splash of milk


Preheat a fan-forced oven to 160°C fan. Line 2 cupcake tins with Creative Kitchen gold patty cases (24 in total).

Combine stout and butter in a large saucepan over medium heat. Stir until the butter has melted completely. Add cocoa powder and sugar, whisking to combine.

Add the sour cream, eggs and vanilla bean paste, whisking to combine then add flour and bicarb and whisk until the batter is smooth.

Divide batter between the patty cases. Then bake for 20-25 mins until the cupcakes spring back, when gently pressed in the centre. Allow to cool completely.

To make the icing, place the softened butter into the bowl of a stand mixer and beat until smooth and fluffy.

Add icing sugar, cocoa powder, salt, sour cream and vanilla bean paste and beat until smooth. Add milk as desired to achieve a smooth, spreadable consistency.

Pipe or spread icing onto the cooled cupcakes and decorate with sea salt flakes, Dollar Sweets Choclettes and Edible Gold Leaf.


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