Stout Chocolate Cupcakes

This dessert is  not be very sweet. To me this is a bonus, but skip this if you are looking for a decadent option. The cake can be enjoyed with or without frosting; two options for rental-home friendly frostings follow the main recipe.

On the other hand, if you don’t have an electric mixer, this is the dessert for you! I had the option to use a stand mixer and didn’t even want it.

The beer does not have to be freshly opened to use. Stout is practically flat anyway, but beer that sat out from the previous night will work fine. Bonus – you can rescue a expensive floater an asshole opened but didn’t drink

You can use sour cream in place of the Greek yogurt and all-purpose flour or whole wheat pastry flour in place of the spelt version. No cupcake tin? Bake batter in a deep 9″ cake round or 8″x8″ brownie pan. Make sure to butter the pan and to leave at least one inch of space at the top after pouring in batter.

Yields 24 cupcakes

1 cup dark stout
10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup Greek yogurt
2 eggs
1 tablespoon vanilla
2 cups spelt flour
2 1/2 teaspoons baking soda

1. In a large saucepan, combine stout and butter. Place over medium-low heat, stirring occasionally until butter melts. Remove from heat. Whisk in cocoa and sugar.
2. In a small bowl, combine Greek yogurt, eggs and vanilla. Mix well then whisk into beer-butter mixture.
3. In a separate small bowl, mix flour and baking soda. Add to batter in three portions, whisking each in. Make sure to whisk last addition until the batter is entirely smooth.
4. Refrigerate one hour. You can also make this one to three days ahead and then bake.
Place rack in middle of oven. Preheat oven to 350 F. Butter or put cupcake wrappers in tin.
5. Remove batter from fridge and stir, pouring into prepared baking dish. Do not overfill the baking dish; leave at least 1/2 inch of room. If there is extra batter, save for later.
6. Bake cupcakes 20 minutes, until a toothpick comes out cleanly. Let cool.

Store covered at room temperature.

Peanut Butter Icing

3/4 cup Greek yogurt
1/2 cup peanut butter
1/2 teaspoon ground cinnamon
Optional: 3/4 cup powdered sugar

1. Whisk yogurt, peanut butter and cinnamon thoroughly in medium bowl. If adding sugar, add in three portions, whisking well each time.
2. Ice cupcakes only after they have cooled completely.



Recipe adapted from The New York Times.

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