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Java Porter Cupcakes

Course: Dessert | Beer Style: Porter

Java Porter Cupcakes

Who doesn't love a cupcake? More importantly, a porter cupcake made with your favorite porter (or coffee porter), making them perfectly moist and dense.

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Prep Time: 30 minutes | Yield: 24

Ingredients

  • 1 cup porter or coffee porter
  • 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 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs
  • 2/3 cup sour cream

Directions

  1. To make these porter cupcakes, preheat oven to 350°F. Line cupcake cups with the prettiest liners possible!
  2. Bring 1 cup porter and 1 cup butter to simmer in heavy large saucepan over medium heat.
  3. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  4. Whisk flour, sugar, baking soda, and salt in large bowl to blend.
  5. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  6. Add stout-chocolate mixture to egg mixture and beat just to combine.
  7. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
  8. Pour batter into prepared liners. Bake cake until tester inserted into center comes out clean, about 15 minutes.
  9. The cake is dense and needs a bit more time than your traditional cake mix.
  10. Ice with your favorite icing. Here are just a few icings that pair really nicely: peanut butter, salted caramel, cream cheese, chocolate ganache or chocolate mint.
  11. Photo by Tee & Cakes

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Entree

Six-Pack Cinnamon Rolls

These cinnamon rolls are baked in half-pint, wide-mouth mason jars, creating a convenient grab-and-go breakfast or a fun way to add some character to a beer-tasting brunch. Several beer styles will work well to create a tender, sweet dough. The basic lager is a solid choice, but don’t be afraid to branch out to a brown ale or spiced beer. You’ll need a little patience with these rolls in two ways. First, the dough rests and rises in the refrigerator for 20 to 24 hours. Second, it is a sticky dough, so use generously floured hands and surface to work with it. It’s worth it in the end, I promise!

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