Rich chocolate cupcakes baked with caramelised beer. Deliciously soft, perfect as an afternoon treat or a great gift!
I like baking with unusual flavours, but in this recipe the beer is more than just a flavour. It reacts with the raising agent and makes the whole bake very light. If you’ve already tried my yeasted beer bread or quick beer bread with self-raising flour, you are in for a treat!
Why make this chocolate beer cupcake recipe?
- Amazing chocolate taste (seriously the best chocolate cupcakes you’ll ever eat!)
- Very light texture
- Can be also used for a cake (bake in 6 inch cake tin)
Tips on baking this recipe
- Don’t over mix the cake (let the beer to do the heavy lifting)
- You won’t taste the alcohol, but if you want to you can swap the beer for coca cola
- It’s best to use dark beer with this recipe like stout or guiness
More cupcakes recipes for you to try
Chocolate Beer Cupcakes
Ingredients
- 50 g cocoa powder
- 200 ml stout (Guinness or Coca-Cola0
- 100 g soft unsalted butter
- 275 g dark brown sugar
- 2 eggs
- 175 g plain flour
- ¼ teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- pinch of salt
Instructions
- Line a 12 large cupcakes tin with greaseproof paper or cupcake cases.
- Preheat the oven to 170C.
- Cream the butter and sugar together in a mixer until light and fluffy. This might take longer then usual cupcakes, because of the dark sugar.
- Gradually beat in the eggs – one at the time.
- In another bowl, sieve the flour, baking powder and bicarbonate of soda and keep to one side.
- Place the cocoa powder in a bowl, add the beer and mix together.
- Carefully mix the beer mix into the egg mixture.
- Add the flour mixture. Mix very gently together.
- Bake the cupcakes in the oven for 20 minutes or until baked.
Servings: 12 cupcakes
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