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Chocolate 'Stupid' Stout Cupcakes

Chocolate stout cupcakes with coffee stout icing and maple bacon garnish
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Author: Karla Makholm


  • Cupcakes
  • • ½ cup Dutch-processed cocoa powder
  • • 1 cup All purpose flour
  • • 1 ¼ cups Sugar
  • • ¾ tsp Baking powder
  • • 1 tsp Salt
  • • ½ cup 1 stick Unsalted butter, melted and cooled to room temperature
  • • 2 Large eggs
  • • ½ cup plus 2 tablespoons Coronado Stupid Stout*
  • • 1 tsp Vanilla extract
  • Frosting
  • · 8 ounces Cream cheese at room temperature
  • · 4 Tbsp Butter at room temperature
  • · ½ tsp Vanilla extract
  • · Seeds from ½ a Vanilla bean split and scraped out
  • · 4 cups Powdered sugar
  • · 5 Tbsp Coronado Blue Bridge Coffee Stout*
  • Maple Bacon Topping Optional
  • · 6 oz. Uncured bacon thick slices
  • · ¼ cup maple syrup


  • 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.
  • Lower oven 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.
  • Cut bacon into one-inch pieces and use as garnish


If not using bacon, cocoa nibs would be a nice substitute, accentuating the somewhat bitter cocoa/coffee flavors in the stout beers
*Or any of your favorite stout beers!