Chocolate Stout Cupcakes with Whiskey Buttercream Frosting
Mmm.. this is the second time I’ve made these cupcakes and I’m happier than ever, because this time I used a gluten free beer! Greens Dubbel Dark Ale. So good.
The recipe is adapted from this blog. I of course changed the flour to gluten free and am using a different icing.
Chocolate Beer Cupcakes.. MmmMmm
2 c gluten free flour
2/3 c maple syrup
1/3 c cocoa powder
1 t baking soda
½ t salt
1 c ‘stout’ beer (I used Green’s Dubbel Dark!)
1/4 c grapeseed oil
1 T vinegar
1 T vanilla extract
Step 1 (and 2) Gather all ingredients & preheat oven to 350! 🙂
Then combine all wet ingredients in a separate bowl.
Mmm.. a cup for the cupcakes & the rest for me!
Fill muffin liners about 3/4 the way full.
Bake 18-22 minutes, checking with a toothpick to ensure they are done!
While you wait, enjoy the rest of that beer!!! Duh!
The cupcakes should cool about 25 minutes, but it’s best to flip the cupcakes sideways while cooling to avoid the liners falling off later.. I’ve learned the hard way!
This is the perfect time to make the icing 🙂
You can use the recipe from Chef Chloe’s blog.. or
I’ve also been concocting my own perfection!!
3/4 c melted cocoa butter (careful not to overheat!)
1/4 c agave
3-4 T Bushmill’s Whiskey.. or other of your choice, but Irish Whiskey is the best!
1/2 t vanilla
Once you’ve melted the cocoa butter.. use a whisk to add in agave, vanilla, and salt. Whisk thoroughly and add slowly. Whisk in the Whiskey (teehee) on T (tablespoon) at a time until you’ve reached the desired flavor/consistency. You will need to let the mix cool before frosting! It will thicken back up. If you let it cool too long, it will be too hard to spread.. so maybe 10-15 minutes in the fridge. I tested it with my finger and the frosting did not feel cool yet and had a smooth consistency. Maybe not professional, but hey! It’s a new recipe. I do what I can to share with YOU! Enjoy!