Pumpkin Chocolate Stout Cupcakes.

This dessert deliciously screams FALL!  I rarely use cupcake recipes, I’m more of an easy, ‘from a box’ kind of girl when it comes to baking.  This recipe for pumpkin chocolate stout cupcakes with pumpkin cream cheese frosting is worth the five extra minutes it takes to make though. 

Promise.

I started making this chocolate cake recipe four years ago at Dave’s Surprise Beer Tasting Party, chocolate and Guinness, what’s not to like?  But, I wanted to update it and add pumpkin since it’s fall.  Now, I’m not sure I want to go back to the original.  The pumpkin adds a rich, but undetectable flavor, and makes it virtually impossible to produce a dry cupcake.  Make these soon, they are fantastic.

 

Cupcake Recipe:

• 12 oz stout beer {I usually use Guinness}
• 1/2 c milk
• 1/4 c canola oil
• 1 TB vanilla extract
• 3 eggs, lightly beaten
• 1/2 c sour cream
• 1/2 c pureed pumpkin
• dash cinnamon
• pinch salt
• 3/4 c unsweetened cocoa powder {I usually use Valrhona}
• 2 c sugar
• 3 c flour
• 1 1/2 t baking soda

Preheat the oven to 350 degrees.  

Prep two cupcake pans with liners.  I usually give the liners a quick spray with Pam for Baking, but this isn’t necessary if you don’t have it on hand already.

Whisk together cinnamon, salt, cocoa powder, sugar, flour, and baking soda in a bowl and set aside.

In the bowl of a stand mixer, add the stout beer, milk, and oil.  Then add the three slightly beaten eggs and mix to incorporate before adding the sour cream and pumpkin.  Slowly add the dry ingredients to the wet making sure to scrape the bowl so that everything is completely incorporated. 

This is a really liquid batter, don’t worry, you didn’t screw it up.

Then fill each cupcake liner 2/3 full with batter.  Because I think it’s easier, I fill a gallon sized Ziploc with batter, then snip a tiny bit of the corner off to make filling them easier.  You can always use a measuring cup or spoon to fill too.

Bake for 25-30 minutes.  Mine usually take the full 30 minutes.  I touch test the tops at 25 minutes, if they are springy, they are done, if not they get a few extra minutes.  Pull them out of the oven and allow to cool for 5 minutes, then take them out of the pans and allow to cool completely on a wire rack.

Cream Cheese Icing Recipe:

• 1 brick of cream cheese {I use Philadelphia cream cheese}
• 1 stick of butter
• pinch of salt
• dash cinnamon
• 1 TB vanilla
• 1 TB pureed pumpkin
• 1 lb powdered sugar
• 1-2 TB remaining stout or milk for consistency
• Americolor food coloring gels, optional

Allow the cream cheese and butter to sit out for 20-30 minutes until softened.  Add the pumpkin, vanilla, salt and cinnamon to the cream cheese and butter and whip until everything is incorporated.  Then, add the powdered sugar and beat on low, increasing to medium high.  You will likely need to add a little liquid, but it depends on your pumpkin, etc… I usually just add some of the leftover stout, but if you took the last swig, you can always add a little milk starting with a teaspoon at a time until the desired consistency is reached.

Easiest way to eat a cupcake? 

Take the bottom off, put it on top, sandwiching the frosting in between!  I hope you enjoy this recipe half as much as we did.