Chocolate, Milk Stout Cupcakes

I'm so glad to share these cupcakes, light and perfect for frosting (if you like frosting). I always imagine them with a white stout flavoured buttercream, looking exactly like a pint of stout.  I haven't quite got that far because these cakes are too delicious.

I made 7 stout cupcakes, a baker's half dozen. One extra for the baker!  Always a result.

A special ingredient, Black Sheep milk stout.  It has all the coffee and chocolate notes of a certain well known Guinness or other stout (cough) with a creamier finish.  I couldn't wait to try it in these cupcakes.

Ingredients for 7 cupcakes:

Dry Ingredients (A):

67g plain flour

70g soft brown sugar

25g cocoa powder

1 tsp baking powder

1/2 tsp baking soda

Wet Ingredients (B):

55g unsalted butter, melted over a gentle heat with 1/2 tsp salt flakes

75ml stout (yes, this much)

1 tsp vanilla paste

1 room temperature egg

Method:

Whisk the dry (A)

Prepare the wet (B), melt the butter and salt over a gentle heat in a saucepan.  Add stout, vanilla, and when cool enough whisk in an egg.  (No egg scrambling please).

Whisk dry (A) into wet (B) for 1-2 minutes until thick and glossy (by hand, in the saucepan works).

Spoon into 7 cupcake cases (around 1/2 full or slighly over, no muffin tops on this watch).

Bake at 180C top and bottom (no fan) for 18 minutes.

Test, the clean cocktail stick barometer is good enough.  Leave in the tin for 2 or 3 minutes.  Remove to a wire rack and cool completely. 

Taste test at will.

Storage Tips:

These will keep in a lidded tub for 2 days (5 seconds in the microwave freshens them up before enjoying them..again..it's a tough job).

Freeze for 2-3 months in a sealed plastic bag.

More chocolate bakes:

Chocolate, Carrot Cake Muffin

Bunet Bonet Classic Piedmontese Dessert