If you don’t usually celebrate St. Patrick’s Day, these cupcakes are a great reason to start. They are intensely chocolatey, luxuriously dark and finished with a deeply satisfying peanut butter frosting. Easy to make and straightforward to frost, they’re ideal for novice bakers.
I’ve never formally observed St. Patrick’s Day, but I’m tempted to start just so I can make these chocolate stout cupcakes with peanut butter frosting regularly. They were a happy coincidence for me during St. Patrick’s week: I joined a group of food bloggers who each choose a recipe from another site to recreate, and I picked these cupcakes because the combination of chocolate and stout sounded irresistible.
The idea of using a dark beer like stout in chocolate baking intrigued me. Similar to adding espresso to deepen chocolate flavor, a full-bodied stout (I used Guinness) enriches the batter, lending a rounder, more complex taste that balances the sweetness. You won’t find an overt beer taste, but the stout contributes a subtle, sophisticated depth.
Making these cupcakes felt oddly calming. Everything comes together in a neat, orderly way. You melt butter with honey and the stout, then whisk in cocoa to create a smooth, glossy chocolate mixture. The aroma while cooking this is incredible—rich and warming. I won’t attempt to describe it fully; you’ll have to try the recipe to experience it for yourself.
Next, whisk an egg with plain yoghurt (I used Greek yoghurt). Temper the egg-yoghurt mix by adding a spoonful of the warm chocolate mixture, repeating a few times, then combine everything. Stir in the flour until incorporated and you’ll have a fairly loose batter that pours easily into cupcake liners. About 12–13 minutes in the oven and your kitchen will be filled with an even deeper chocolate scent.
My verdict: these cupcakes are delicious. I increased the cocoa slightly to make them darker, but the cakes remained moist thanks to the yoghurt. The cake batter itself uses honey instead of granulated sugar, and the butter is modest in quantity because the yoghurt contributes fat and keeps the texture tender. They’re not a health food, of course—especially once you add the rich peanut butter frosting—but the cake base is lighter than it might seem.
The peanut butter frosting is indulgent and buttery. I used a slightly different frosting to suit my taste and because I wanted to try piping for the first time. If you’ve never piped frosting before, don’t worry—practice helps and the effect is rewarding.
A couple of tips for the frosting: keep extra icing sugar and a little milk on hand. Depending on the peanut butter and butter you use, the frosting can sometimes look too soft or runny; adding more icing sugar and beating a little longer usually transforms it into a light, fluffy texture. The recipe makes a generous quantity of frosting—if you have leftovers, store them in a sealed container and freeze for future use.
As for my piping skills: they’re a work in progress, but the results were pleasing for a first attempt and the cupcakes looked festive and appetizing.
Chocolate stout cupcakes with peanut butter frosting
Ingredients
For the cupcakes
- 1 cup plain flour
- 1 1/2 teaspoons baking soda
- 5 tablespoons butter
- 2/3 cup honey
- 1/2 cup stout beer (e.g. Guinness)
- 1/3 cup unsweetened cocoa powder, sifted
- 1/4 cup plain yoghurt (Greek works well)
- 1 egg
For the frosting
- 1/2 cup butter, softened
- 1 cup peanut butter
- 2 cups confectioner’s/icing sugar
- 3 tablespoons milk (adjust as needed)
- Chocolate buttons for decoration (optional)
Instructions
Cupcakes
- Preheat the oven to 190°C / 375°F. Line a cupcake tin with liners.
- Combine the baking soda with the flour in a small bowl and set aside.
- Melt the butter and honey together in a small saucepan over low heat, then stir in the stout. Remove from the heat and whisk in the cocoa powder until smooth. Set aside to cool slightly.
- In another bowl, whisk the egg and then whisk in the yoghurt. Temper this mixture by stirring in a tablespoon of the warm chocolate mixture, repeating three more times. Add the tempered egg-yoghurt mixture to the chocolate mixture and mix well.
- Fold the flour into the chocolate mixture until combined. Spoon the batter into the liners about two-thirds full and bake for 12–13 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
Frosting
- Beat the softened butter and peanut butter together using a handheld mixer or food processor until smooth.
- Gradually add the icing sugar while continuing to beat. As the mixture thickens, add milk a little at a time (you may not need all of it) until the frosting reaches a light, fluffy consistency.
- Spoon the frosting into a piping bag fitted with your chosen nozzle and pipe a large swirl on each cooled cupcake, starting at the outer edge and working inward. Top with chocolate buttons if desired.
Notes
Nutrition
Carbohydrates: 74 g,
Protein: 11 g,
Fat: 36 g,
Saturated Fat: 15 g,
Cholesterol: 71 mg,
Sodium: 534 mg,
Potassium: 322 mg,
Fiber: 3 g,
Sugar: 56 g