These stout cupcakes with whiskey buttercream are a perfect combination of rich, chocolatey goodness and a hint of whiskey flavor. They're great for parties or special occasions, and the adults will love the unique twist of whiskey in the frosting.
Ingredients: 1 cup stout beer. 1 cup 2 sticks unsalted butter. 3/4 cup unsweetened cocoa powder. 2 cups all-purpose flour. 2 cups granulated sugar. 1 1/2 teaspoons baking soda. 1/2 teaspoon salt. 2 large eggs. 2/3 cup sour cream. 1/4 cup whiskey. 1 teaspoon vanilla extract.
Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Melt the butter in a saucepan over medium-low heat. Add the stout beer and heat them together. Add the cocoa powder and mix it in with a whisk until it's smooth. Take it off the heat and let it cool down a bit. Mix the flour, sugar, baking soda, and salt together in a different bowl. Beat the eggs and sour cream together in a different bowl until they are well mixed. Slowly pour the stout mixture into the egg mixture while stirring all the time. Mix in the vanilla extract and whiskey until everything is well mixed. Mix the dry ingredients in slowly while adding them to the wet ones. Keep doing this until the batter is smooth. Put about two thirds of the batter into each cupcake liner. When you stick a toothpick into the middle of a cupcake, it should come out clean after 17 to 20 minutes of baking. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. To make the whiskey buttercream, cream together 2 sticks of unsalted butter that are equal in size. Slowly add 4 cups of powdered sugar and beat until everything is well mixed. It will be smooth and fluffy after you add 1/4 cup of whiskey and beat it in. Use the whiskey buttercream to frost the cupcakes once they are completely cool. Serve these tasty stout cupcakes with whiskey buttercream and enjoy them!
Prep Time: 20 minutes
Cook Time: 18 minutes
bertha james