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Chocolate Stout Cupcakes

Spice Islands®

Chocolate Stout Cupcakes


  • Prep Time: 15 minutes
  • Total Time: 41 minutes

30 cupcakes


2 cups all-purpose flour

3/4 cup cocoa powder

1-1/2 cups sugar

1 teaspoon baking soda

1/2 cup Karo® Dark Corn Syrup

1 bottle (12 ounces) Guinness® Stout

1/2 cup butter OR margarine, melted

3 eggs

1 tablespoon Spice Islands® Pure Vanilla Extract

3/4 cup sour cream


4 ounces cream cheese, softened

2 cups powdered sugar

Cocoa powder

4 to 6 tablespoons heavy cream


Preheat oven to 350ºF.  Grease 30 muffin cups (2-1/2 inch) or line with paper liners. 

Whisk together flour, cocoa, sugar and baking soda in a medium bowl and set aside.  Combine corn syrup, beer, butter, eggs, vanilla and sour cream in a large mixer bowl.  Beat with an electric mixer for two minutes. Gradually mix dry ingredients into wet ingredients until well blended.  Batter will be very thin.   

Fill muffincups 2/3 full. Bake for 12 minutes; rotate pans and bake an additional 12 to 14 minutes or until wooden pick  inserted in the center comes out clean.  Cool five minutes; remove from pans onto wire rack. Cool completely.

Beat cream cheese in a medium bowl until light and fluffy.  Beat in powdered sugar and enough cream, on low speed, to make a creamy texture.   Cover with plastic wrap and refrigerate until ready to use. 

Top each cupcake with a dollop of frosting and dust with cocoa powder.


GUINESS is a registered trademark of Diageo plc

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