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)
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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 Guinness
Notes on ingredients
Natural sugars, such as coconut or some of the coconut sugar alternatives, work great with the chocolate flavour.
- cocoa powder
- beer – use Coca-Cola if baking for children
- butter – unsalted butter or if using salted don’t use extra salt in the recipe
- dark brown sugar or light brown sugar
- eggs
- plain flour
- baking powder – for best results, use both baking powder and bicarbonate of soda
- bicarbonate of soda
- pinch of salt
MORE CHOCOLATE TREATS
How to make Chocolate Beer Cupcakes
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.
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.
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