These decadent cupcakes are a winning combination of rich coffee-infused craft beer, chocolate cake, and cold-brew coffee buttercream.
This is a half-scratch recipe that can be adapted to taste and will fill the kitchen with a wonderful coffee aroma while baking. Feel free to use your favorite coffee stout, we chose Imperial Grind, brewed with ground espresso and cold-brew coffee, from Mother’s Brewing Company.
For the Cupcakes
- 1 box favorite chocolate cake mix + 1 cup all-purpose flour
- 2 eggs, room temperature
- 2/3 cup oil (we used unrefined coconut, room temperature)
- 1 bottle coffee stout beer (we used Mother's Imperial Grind)
- 1/3 cup cocoa powder
For the Buttercream Frosting
- 1 stick unsalted butter, room temperature
- 2 cups powdered sugar
- 2-3 teaspoons strong cold-brew coffee
- 2 teaspoons dark cocoa sugar (we used The Spice and Tea Exchange)
For the Cupcakes
- 1 Preheat oven to 350 degrees.
- 2 Whisk together all dry ingredients in medium mixing bowl.
- 3 Combine eggs, oil, and beer in a large mixing bowl on low speed.
- 4 Add dry ingredients and continue low speed until the batter is shiny and moist, then increase until mixed throughout.
- 5 Pour batter into cupcake holders, fil ¾ full, leaving room at the top.
- 6 Bake for 18-20 minutes, until a toothpick comes out clean.
- 7 Let cool to room temp before frosting.
For the Frosting
- 1 Cream butter and sugar together in a medium mixing bowl, starting on low speed, and add cold brew, one teaspoon at a time, increase speed until well mixed.
- 2 Leave at room temp for easy decorating.
- 3 Top cupcakes with frosting to taste, and sprinkle with Dark Cocoa Sugar.