‘Dark Matter‘ Chocolate Milk Stout Cupcakes is an updated version of our chocolate cupcake recipe. Besides the beer style, we substituted the whole eggs for egg whites, giving it a more light and fluffy feeling to it. However, they came out super rich and delicious. I don’t think I can make this recipe with any other beer style, the double milk stout gave this recipe exactly what it needed.
We use the Kookie Monster Double Milk Stout from one of our favorite brewery, Firestone Walker Brewing Co. This beer was/is a Limited Release from their VENICE PROPAGATOR series but you can substitute with your favorite stout beer.
Chocolate milk stout cupcakes with double milk stout icing (optional)
Author: Raymond Melendez
1cupAll purpose flour
½cup1 stick Unsalted butter, melted and cooled to room temperature
¾cupegg whites (equivalent to 2 lg eggs)
½ + 2 tbspcupFirestone Walker Kookie Monster Milk Stout*
8ozCream cheeseat room temperature
4tbspButterat room temperature
Seeds from ½ a Vanilla bean
5tbspFirestone Walker Kookie Monster Milk Stout*
Preheat to 350°F. Line 12 cupcake tins with cupcake molds. Set aside.
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.
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).
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.