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In 2015, Coronado Brewing Co. in San Diego released their annual seasonal release Stupid Stout 2015 and we were so fortunate to get some ahead of time, straight out of the tank, to bake these stupid good cupcakes. The Stupid Stout was the perfect match for the rich chocolate cake with it’s deep, dark flavors and notes of coffee and chocolate. The beer alone got a RateBeer score of 97… Now just imagine the possibilities when you add chocolate!

The frosting is made with the Coronado Blue Bridge Stout, a robust coffee stout brewed with local coffee from San Diego’s Cafe Moto. The coffee-stout frosting brings out the coffee notes in the chocolate stout cake as well as gives it an added kick. But, really, the more beer the better 😉 . This cream cheese based frosting is also taken up a notch with the addition of vanilla bean seeds (which can be found in the spice aisle of most grocery stores). 

And finally, we couldn’t leave out the maple bacon. With coffee and chocolate, this was a no-brainer. 

Designed to resemble a glass of dark chocolate-hued stout with a thick, frothy, cream-colored head, these cupcakes will have you reaching for… no, not a glass of milk, but a pint of milk stout beer instead! 

Special thanks to Coronado Brewing Co. for letting us get our alien hands on the Stupid Stout early, and for supplying the beer for our test batches and grand finale! For more on Coronado Brewing Co. visit their Website, Instagram, Facebook & Twitter.

If you didn’t catch it, our San Diego News Channel 6 segment on baking with beer (with the Beer Aliens) will be up on their website: http://www.sandiego6.com/ You can also follow them on their social media: Twitter & Instagram. Special thank you to Lindsay Hood and everyone at SD Channel 6 for having us!

Chocolate ‘Stupid’ Stout Cupcakes

Chocolate 'Stupid' Stout Cupcakes
Yields 12
Chocolate stout cupcakes with coffee stout icing and maple bacon garnish
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Cupcakes
  2. • ½ cup Dutch-processed cocoa powder
  3. • 1 cup All purpose flour
  4. • 1 ¼ cups Sugar
  5. • ¾ tsp Baking powder
  6. • 1 tsp Salt
  7. • ½ cup (1 stick) Unsalted butter, melted and cooled to room temperature
  8. • 2 Large eggs
  9. • ½ cup plus 2 tablespoons Coronado Stupid Stout*
  10. • 1 tsp Vanilla extract
  11. Frosting
  12. · 8 ounces Cream cheese, at room temperature
  13. · 4 Tbsp Butter, at room temperature
  14. · ½ tsp Vanilla extract
  15. · Seeds from ½ a Vanilla bean, split and scraped out
  16. · 4 cups Powdered sugar
  17. · 5 Tbsp Coronado Blue Bridge Coffee Stout*
  18. Maple Bacon Topping (Optional)
  19. · 6 oz. Uncured bacon, thick slices
  20. · ¼ cup maple syrup
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and lay down slices of bacon to fit. Use a pastry brush to coat both sides of bacon with maple syrup. Bake for 15-20 minutes, checking and flipping half way through. Bacon should be crispy and dark around edges. Set aside to cool on paper towels.
  2. Lower oven to 350°F. Line 12 cupcake tins with cupcake molds. Set aside.
  3. In a large bowl, whisk the cocoa powder, flour, sugar, baking powder, and salt until combined. In a separate bowl, whisk the melted butter, eggs, stout beer, and vanilla extract. (If the butter gets too cold and it separates, use a double boiler, setting the bowl on top, and whisk to heat just until it comes together again.) Add the wet ingredients to the dry in batches, beating with a standing or hand-held mixer on medium speed until the batter is smooth and shiny, about 20 seconds. Pour into the cupcake molds, filling about ¾ of the mold, and bake for 20-25 minutes. It is ready if you test with a toothpick and it comes out clean. Remove from oven and allow to cool completely on a wire rack.
  4. While the cupcakes are in the oven, make the frosting. In a medium bowl, use a mixer to blend together cream cheese, butter, vanilla and vanilla bean seeds. Add one tablespoon at a time of stout beer, mixing between additions. Gradually add powdered sugar, mixing well until it’s all incorporated. Scoop frosting into a piping bag fitted with a large star tip. Cool in the refrigerator for a few minutes if it is very soft (not too long or it will harden).
  5. Frost the cupcakes by scooping the frosting into a piping bag with a large star tip. Swirl the frosting around the cupcake, starting from the middle and working your way outwards. Continue to spiral the frosting up like a pyramid until the cupcake is frosted.
  6. Cut bacon into one-inch pieces and use as garnish
Notes
  1. If not using bacon, cocoa nibs would be a nice substitute, accentuating the somewhat bitter cocoa/coffee flavors in the stout beers
  2. *Or any of your favorite stout beers!
Beer Alien Craft Beer News https://beeralien.com/

 

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About The Author

Media Advisor

Karla is a food lover, self-taught baker, and beer aficionado from Boston, MA now living in San Diego, CA. When not on the hunt for a new craft beer experience, Karla can be found in the kitchen cooking up delicious meals and baking sinful sweets or at a local coffee shop for her daily coffee buzz. She started home brewing in Seattle while in college in 2014 and fell in love with the craft beer scene in the Pacific Northwest and during her time studying abroad in Prague, CZ. Hoping to one day own her own specialty food shop and bakery, Karla is a huge fan of experimentation when it comes to food, drinks and sweets. Karla is also an avid backpacker, hiker, and certified yoga instructor. It is only natural that as an alien, she tries to get outdoors every opportunity she can get!

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