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Chocolate Guinness Cupcakes with Vanilla Malt Frosting

If you’re looking for something a little different to serve Dad for dessert on Father’s Day, look no further.

These chocolate-stout cupcakes have “dad” written all over them! The deep, complex flavor of stout beer is an unexpected – yet perfect – complement to chocolate cupcakes, and the alcohol burns off in the baking so everyone can partake!

A malt frosting was the natural match for these cupcakes, and a simple garnish of a malted milk ball finishes things off!

Chocolate Guinness Cupcakes with Vanilla Malt Frosting

  • Makes

    12

    12 cupcakes
  • Meal
    dessert
  • Prep

    30 minutes
  • Cook

    25 minutes
  • Total

    55 minutes

    Ingredients:

  • FOR THE CUPCAKES:
  • 6 tablespoons butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 3/4 cup Guinness  (or other stout beer), room temperature
  • 1 1/4 cups flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • FOR THE FROSTING:
  • 2 sticks butter, room temperature
  • 1 cup confectioner's sugar
  • 1/2 cup malted milk powder
  • 4 tablespoons milk, plus more if needed
  • 1 teaspoon vanilla
  • pinch of salt
  • 12 malted milk balls

Directions:

  • 1. Make the cupcakes: Pre-heat the oven to 350 degrees; line a 12-cup cupcake pan with paper liners.

  • 2. Beat the butter and sugar till light and fluffy. Add the eggs, sour cream, vanilla and Guinness and beat again. Add the dry ingredients and beat just till combined. 

  • 3. Fill the liners about 2/3 and bake for 20 - 25 minutes, or till a toothpick tests clean. Cool in the pan on a wire rack for 10 minutes, then remove from pan to cool completely.

  • 4. Make the frosting: Beat the butter and sugar till light and fluffy. Add the malted milk powder and beat again. Add 4 tablespoons milk and the vanilla and beat again, adding more milk if needed (a little at a time) to achieve a proper piping consistency. 

  • 5. Transfer the frosting to a piping bag or heavy duty ziploc bag, fitted with a pastry tip if desired. Frost the cupcakes and top each with a malted milk ball. Keep refrigerated till ready to serve.

Images via Sheri Silver

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