Where beer and cupcakes unite!

Guinness Black Bottom Cupcakes [Recipe Alert!]

After the busy weekend we’ve had here at Sweet and Stout, I wanted to give you all a treat for following us along, and helping in our success. We really wouldn’t be where we are today without fans like you, we are very grateful! Saturday we baked 12 dozen cupcakes for the Steam Plant Grill for their Valentine’s Day Menu. We’re hoping to become a regular dessert over there, so if you’re in Spokane, you should stop by, grab one of their delicious beers, and have a cupcake. We were pretty tired after making 144 cupcakes, but it was definitely worth the effort.

Today I wanted to share with you a little treat that I made for a friend a while ago. These are called Black Bottom Cupcakes, and the recipe is based off of this one from Women’s Day Magazine, with a Sweet and Stout twist, of course.

Guinness Black Bottom Cupcakes

Bottom Ingredients:
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
1 stick butter, melted (1/2 cup)
1 cup stout beer
1 teaspoon vanilla
1 tsp white vinegar

Top Ingredients:
1 8-ounce package cream cheese
1 egg
1/3 cup sugar
1/4 teaspoon salt

1. Preheat your oven to 350 degrees. Put cupcake papers in muffin pan. I believe this made a dozen full size cupcakes, but it’s been a while.

2. Start with the top ingredients. In medium bowl, mix cream cheese, egg, sugar, and salt using an electric mixer until creamy. Set aside.

3. Now for the bottom ingredients: In large bowl, combine flour, cocoa, baking soda, and salt. Use a whisk to mix it all together. Place beer, melted butter, vanilla, and vinegar together in a separate bowl and whisk together. Then take the liquid and mix it into your dry ingredients. Use mixer until combined.

4. Drop 2 tablespoons of bottom mixture (chocolate) into prepared cupcake liners. Top with 2 tablespoons of top mixture (white cream cheese). You could swirl them together if you like, or just do half and half. (Either way, they taste delicious!)

5. Bake in preheated oven, 18 – 20 minutes.

I didn’t do any kind of frosting for these, but it is definitely an option. Maybe an Irish cream frosting would be tasty on top. That part is entirely up to you. Thanks again for all the beer cupcake love you guys have given us! Happy baking, as always!

– Jackie & Dylan

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2 responses

  1. Wow great cake. thanks a lot for sharing this cake recipe i was desperately loking for one like this

    March 14, 2012 at 4:36 am

  2. Megan

    this is seriously my favorite cupcake. It is so amazing. No frosting needed!

    May 9, 2014 at 3:48 pm

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