Chocolate Stout Cupcakes with Salted Caramel Buttercream

Chocolate stout cupcakes topped with sugared pretzels and salted caramel buttercream. They're sweet, salty, boozy, and the perfect St. Patrick's Day or Father's Day treat.

Chocolate Stout Cupcakes with Salted Carmel Frosting


 

Happy Father's Day! I made you Chocolate Stout Cupcakes with Salted Caramel Buttercream! I added some sugared pretzels and a salted caramel drizzle to the mix too. The stout shines in the chocolate cupcakes. In my opinion, the best tasting beer is that that is in a baked good. Can we all agree?

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It's so funny. My husband is not any kind of an alcohol drinker. He can tell you anything about beer though. It's one of the things that he really enjoys reading about and would love to start his own brewery. He's the man I went to when I was looking for a beer to throw in my cupcakes for Father's Day. He did not disappoint. He came carrying an Oatmeal Stout to me and told me that this was the beer to use. So I did.

Chocolate Stout Cupcakes with Salted Carmel Frosting

Wesley fell head over heels for these cupcakes by the way. I can proudly say I nailed it! These amazing cupcakes weren't the only thing Wesley got for his Father's Day this year. I know, we're still early, but he found something that he needed. We were at Guitar Center and he found a pedal. It was called the Swollen Pickle. Who names these things? Regardless, we made him a happy man!

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Chocolate Stout Cupcakes with Salted Carmel Frosting

I have a few dessert recipes that I think can be related to a manly dessert if you're in need of some ideas. I have the Maple Bacon Cake Pops, Peanut Butter Bacon Donuts, Jalapeno Popper Cheesecake and Chocolate Stout and Pretzel Cookies. I'm here to hook the dad's up with some sugar. I also am quite fond of hooking myself up, kids, and basically anyone that will eat my things. Just saying.

Chocolate Stout Cupcakes with Salted Carmel Frosting

More Sweet and Salty Desserts

Chocolate Stout Cupcakes with Salted Caramel Buttercream: Decadent treats featuring rich chocolate stout and a sweet-salty caramel topping.

Chocolate Stout Cupcakes with Salted Caramel Buttercream

Boozy chocolate cupcakes topped with sugared pretzels and salted caramel buttercream.
5 from 2 votes
Prep Time 15 minutes
Cook Time 18 minutes
Cool Time 30 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American
Servings 34 servings
Calories 367 kcal

Ingredients
  

Cupcakes

Pretzel Crumb

  • 1 cup pretzels crushed
  • 1 ½ tablespoons granulated sugar
  • 2 tablespoon butter melted

Buttercream

Instructions

Cupcakes

  • Preheat oven to 350 degrees. Line your cupcake pan with liners.
  • In a large bowl, add in the flour, sugar, cocoa powder, baking soda and baking powder. Whisk together until combined. Set aside.
  • In a separate large mixing bowl, add in the oatmeal stout, vegetable oil, eggs and vanilla. Whisk until combined.
  • Add in the sour cream and whisk until all the sour cream is incorporated. Scrape the sides with a spatula.
  • Add in all of the flour mixture into the wet ingredients. Whisk until most or all of the lumps are out of the batter and the flour is completely incorporated.
  • Scoop the batter into the prepared cupcake pans.
  • Place in the oven and bake for 18 minutes or until done. Place a clean toothpick into the center of the cupcakes. If it comes out clean or with moist crumbs, it's done. If it still have batter on it, leave the cupcakes in to bake for a little longer.
  • Remove the cupcakes from the oven and let cool.

Pretzel Crumb

  • Preheat oven to 350 degrees.
  • I placed a couple handfuls of pretzels in a sandwich bag. I crushed them with a rolling pin then measured out my one cup.
  • Add the crumbs to a mixing bowl.
  • Add in the granulated sugar and melted butter. Stir until combined.
  • Add the butter coated pretzels on a shallow baking pan. Place in the oven to bake for 15 minutes.
  • Remove from the oven and let cool.

Salted Caramel Buttercream

  • Make your salted caramel sauce and let cool.
  • Add the egg whites and granulated sugar in a double boiler.
  • Stir until the sugar is dissolved. This is when the egg whites reach about 115 degrees.
  • Pour into the stand mixer bowl, and whip with a whisk attachment on high. The meringue needs to come to stiff peaks. If you turn the whisk upside down and the peak stands straight up, you've reached the stiff peak stage.
  • Add in the sifted powdered sugar and mix until incorporated.
  • Add in the shortening and butter. Beat until it all comes together. It will thicken up at this point. If the mixture looks like it curdled, keep mixing. It will come back together.
  • Add the vanilla and mix until combined.
  • The frosting should be thick and creamy. If it looks separated, keep mixing. It will come back together.
  • Add in the 1 cup of salted caramel and mix until combined.
  • Place the buttercream in a piping bag with an 1M tip.

Assemble

  • The tops of the cupcakes will be sticky. Press the tops of the cupcakes into the pretzels.
  • Pipe a nice tall swirl on top of the cupcakes.
  • Drizzle some caramel for garnish using a spoon and flicking it back and forth.
  • Press a pretzel into the top. Serve!

Notes

To store any leftover cupcakes, with the buttercream icing, you'll want to place in an air tight container and store in the refrigerator for up to 3 days.

Nutrition

Calories: 367kcalCarbohydrates: 43gProtein: 3gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 44mgSodium: 199mgPotassium: 83mgFiber: 1gSugar: 33gVitamin A: 418IUVitamin C: 0.2mgCalcium: 23mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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14 Comments

    1. Yes, you can use vanilla extract in place of vanilla bean paste. You can also use the scrapings from one vanilla bean along with vanilla extract to get those beautiful black vanilla specks. Hope this helps!

  1. I've never left a recipe review in my life but omg these are INSANE. I made a half batch with stout and the other half with milk and its CRAZY moist and fluffy. The buttercream is light, fluffy, and not overbearingly sweet. I'm obsessed with this recipe. I can't wait to make other cupcakes from this blog!5 stars

  2. Stout and chocolate is dessert harmony. Gorgeous cupcakes, I'd be diving right in with that sweet, salty and chocolatey combo.

  3. Love these pretty cupcakes Miranda. Haven't made a cupcake with Stout. YET! Ha. These look gorgeous and I love the sugared pretzels.

  4. Wow those look awesome! Chocolate + stout is such a great combination, I'm sure these cupcakes are delicious 🙂 Great Father's Day dessert!

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