Brown Butter Chocolate Stout Cupcakes with Coffee Flavored Whip Cream

13 Mar

St Patties Day is right around the corner so i wanted to make something to honor the beloved green holiday. Chocolate Stout Cupcakes might not be the most original recipe but i kicked it up a notch by browning the butter first and then adding the stout. On top of the cupcake, i knew i wanted something light that would not overpower the flavor of the chocolate hence coffee whipped cream. If chocolate, coffee and stout where real people, there would be one of a hell love triangle because they are made for each other.

Adapted from the Barrington Brewery in Great Barrington, MA via Bon Appetit


  • 1 cup stout (such as Guinness)
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream
  • 6 ounces good semisweet chocolate chips
  • 2 cups heavy cream
  • 1 tablespoon instant coffee granules


Preheat oven to 350°F. Butter or spray a muffin pan and put the cupcake liners in. Bring 1 cup butter to simmer in heavy large saucepan over medium heat, watch carefully for the butter to turn a deep amber color. Then whisk in 1 cup Stout, bring to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Cover chocolate chips with flour and fold into batter. Scoop  the mixture with an ice scream scooper into the prepared cupcake liners.Bake cupcakes until tester inserted into center comes out clean, about 35 minutes. Transfer cupcakes to rack, let cool. Remove cupcakes from muffin pan and frost.

Coffee Whipped Cream

Pour the 2 cups of heavy whipping cream into bowl, beat on low speed and gradually add the coffee granules. Beat until soft peaks from.


One Response to “Brown Butter Chocolate Stout Cupcakes with Coffee Flavored Whip Cream”

  1. My Grandparents' Kitchen March 14, 2011 at 12:51 am #

    “Once, during Prohibition, I was forced to live for days on nothing but food and water.”
    -W.C. Fields

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