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Chocolate and Dark Beer Cupcakes with Vanilla Buttercream

Chocolate and Dark Beer Cupcakes with Vanilla Buttercream

A mix of chocolate and a bottle of dark German beer gives these delicious cupcakes a rich flavor that's balanced with light and fluffy vanilla buttercream. Top with a sprinkle of shaved dark chocolate, and add a pretzel for Oktoberfest!
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Prep Time 45 minutes
Cook Time 17 minutes
cooling 45 minutes

Equipment

  • 2 Cupcake Pans
  • 22-24 Cupcake liners
  • Mixer with beater and whisk attachments
  • saucepan

Ingredients
  

Cupcakes

  • 1 Bottle 12oz. Dark German Beer I used Erdinger Weissbier Dunkel
  • ½ Cup Butter
  • ¾ Cup unsweetened Cocoa
  • 2 Eggs
  • ¾ Cup Sour Cream Full Fat
  • 1 ¾ Cup Granulated Sugar
  • 2 Cup Flour
  • 1 ½ teaspoon Baking Soda

Buttercream

  • 1 Cup Butter Slightly Softened/Room Temperature
  • 4 Cup Powdered Sugar
  • 4 Teaspoon Vanilla Extract
  • ¼ Teaspoon Sale
  • 3-4 Teaspoon Milk

Decoration

  • ⅓ Cup Dark Chocolate Shavings or chocolate sprinkles
  • Small Pretzels

Instructions
 

  • Preheat the oven to 350°F
  • Line the cupcake pans with cupcake liners. You can spray the pans with non-stick spray to insure that the batter doesn't stick to the pan.

Cupcakes

  • Add the beer and butter to a small saucepan, heat over medium until the butter melts.
  • Whisk the cocoa into the butter and Beer until smooth.
    Set aside to cool. (You can transfer the liquid to a large bowl to speed this up)
  • In the bowl of your mixer, beat the eggs and sour cream until smooth. Scrape down the sides and bottom to make sure you get it all. Add Sugar, and beat in.
  • Combine the Flour and Baking Soda
  • With the mixer going, add half of the flour mixture, and then half of the cooled chocolate beer mixture. Beat until smooth
    Add the rest of the the flour mixture and beer mixture, beat until smooth.
  • Divide the batter into the prepared cupcake liners.
    Bake for 17 minutes
    Remove from oven, and let cool on racks. I remove the cupcakes from the pans after a few minutes, and let them cool completely before frosting.
  • Buttercream Frosting
    This makes enough to frost the cupcakes simply. Double if you want a tall swirl of frosting on each cupcake. For the pictures, I doubled (but that's a LOT of frosting)
  • Place the Butter into a mixing bowl, add 1 cup of Powdered Sugar. Begin to beat together with a whisk attachment.
    Increase speed to high for 30 seconds
    Slow the speed and add another cup of powdered sugar, beat until combined, then increase the speed to high for 30 seconds.
    Add 2 teaspoons of vanilla and salt.
    Slow speed again, add another cup of powdered sugar, then increase speed.
    Add the final cup of powdered sugar and the last 2 teaspoons of vanilla extract. Beat low to combine.
    Now increase the speed to high and whip the buttercream for 2 minutes.
    If it feels stiff, add a few teaspoons of milk.
    Whip the buttercream for 2-3 more minutes.
    Buttercream should be whipped and fluffy.
  • Frost the cooled cupcakes with a spreader or knife
    If you have a pastry bag (or ziplock gallon bag) with a tip, you can pipe a swirl on the cupcakes
    Sprinkle over some shaved chocolate
    Top with a pretzel (optional)

Notes

If you want to pip a tall swirl of buttercream on each cupcake, you should double the recipe. 
Make chocolate shavings by scraping a vegetable peeler against the edge of a chocolate bar. 
You can bake cupcakes ahead and freeze. Let thaw before frosting. Frosted cupcakes can be stored airtight for a few days. (Don't add the pretzels until the day you are serving them)