Dessert General

Stout Cupcakes Inside Ice Cream Cones

Stout Cupcakes in Ice cream cones Jewish Food Project Federation CJA Desserts Buttercream Stout frosting
Stout Cupcakes Inside Ice Cream Cones
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Hebew it up: How to cook with Beer!
Servings
12 Cupcakes
Servings
12 Cupcakes
Stout Cupcakes in Ice cream cones Jewish Food Project Federation CJA Desserts Buttercream Stout frosting
Stout Cupcakes Inside Ice Cream Cones
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Hebew it up: How to cook with Beer!
Servings
12 Cupcakes
Servings
12 Cupcakes
Ingredients
Stout Cupcake
Stout Buttercream Frosting
Servings: Cupcakes
Units:
Instructions
Stout Cupcakes
  1. Preheat oven to 350F.
  2. Combine a cup of stout beer and 1 cup of butter in a saucepan or pot on medium high until the butter and stout start to simmer. Add the cocoa powder and whisk to a smooth consistency
  3. Combine the flour, granulated sugar, baking soda, and ¾ teaspoon of salt in a mixing bowl.
  4. In a separate mixing bowl beat the eggs and sour cream together just until they have mixed.
  5. When the stout chocolate mixture has cooled, add it to the egg and sour cream bowl.
  6. Add the wet ingredients in with the flour mixture and combine until a batter forms.
  7. Scoop the batter to ¾ of the way up the ice cream cones (lightly hit the cones on a surface to help the batter down the cone).
  8. Place cones in cupcake tray and bake for about 18 minutes. Let cool.
Stout Buttercream Frosting
  1. Using a whisk or an electric mixer, whip the butter for about 3 minutes. Add the powdered sugar and combine until the sugar disappears.
  2. Add the remaining salt, stout and vanilla extract and mix until combined.
  3. Fill the Ziploc bag with the buttercream. Snip the tip off the corner of the bag and pipe on each of the cupcakes.
Recipe Notes

TOOLS / 12 Space cupcake tray / 1 mixing bowl / 1 small saucepan or pot / 1 ice cream scooper or large spoon/ 1 large freezer Ziploc bag / 1 whisk or electric mixer.

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