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chocolate stout cupcakes

Course: Dessert | Beer Style: Chocolate Stout

Banana Chocolate Stout Cupcakes

Bring out your inner baker and try your hand at these banana cupcakes with chocolate stout ganache from Chuck and Welly.

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Yield: 18


Banana Cupcakes
  • 1/2 cup butter, room temperature
  • 3/4 cup pure cane white sugar
  • 3 eggs
  • 1 cup banana, mashed (2-3 bananas)
  • 1 tsp vanilla
  • 1/2 cup sour milk*
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • *baker's note: to make sour milk, whisk 2 tsp white vinegar into 1/2 cup whole milk and set aside for about 5 minutes or until it looks absolutely disgusting
Chocolate Stout Ganache
  • 1 1/2 cups semi-sweet chocolate, chopped
  • 1/2 cup chocolate stout (ahem, Shiner Birthday Beer)
  • 1/2 cup heavy cream
Coffee and Chocolate Stout Buttercream Frosting
  • 1/2 cup butter, room temperature
  • 2 Tbsp cream cheese, room temperature
  • 2 cups powdered sugar, sifted
  • 1/4 tsp salt
  • 1/4 cup chocolate stout ganache
  • 1 shot espresso (or 2 Tbsp very strong coffee), room temperature


  1. Banana Cupcakes
    1. Preheat oven to 350°F.
    2. Beat butter and sugar together until fluffy.
    3. Mix in eggs, mashed banana, and vanilla until thoroughly combined.
    4. Add in milk and the remaining ingredients, alternating between wet and dry. Stir just until combined.
    5. Spoon into prepared cupcake tin and bake for 12-15 minutes or until toothpick inserted in the center comes out clean.
    6. Set on a wire rack to cool.
    7. After they've cooled, cut a little hole in the top of each one for the filling.
    8. Eat the parts you cut out (you know, quality assurance and all).
  2. Chocolate Stout Ganache
    1. Place chocolate in a heat-proof bowl and set aside.
    2. In a medium saucepan, heat chocolate stout and cream until just before boiling, stirring constantly.
    3. Pour hot cream/beer over chocolate and whisk until smooth.
    4. Refrigerate mixture for approximately 2 hours, stirring occasionally.
    5. You're going for the consistency of thick frosting. If you don't have time to do the fridge thing (I think it's easier so I can work on other things while it cools), you can put the bowl down in a larger bowl of ice and whisk away until you get the consistency you want.
    6. Fill your cupcakes with the ganache. It's easiest to use a piping bag. And you'll have some left over—save it—you'll need it for the frosting (and for tasting).
    7. Tip:  Use any remaining ganache to garnish the tops of the cupcakes (you can just pop it in the microwave for a few seconds to thin it back out to drizzling consistency).
  3. Coffee and Chocolate Stout Buttercream Frosting
    1. Beat butter and cream cheese until really fluffy. Beat in powdered sugar and salt until thoroughly combined.
    2. Stir in ganache and coffee.
    3. Beat until well-combined.
    4. Frost the cupcakes. Devour!

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