Chocolate Stout Cupcakes with Salted Caramel Buttercream Frosting

Hi loves!

Guess what I made?! Chocolate Stout Cupcakes with Salted Caramel Buttercream! My little cousins have been BEGGING me to make these cupcakes for about a year now! I don't know why, but I just never got around to making them! Well, a few weeks ago, my little cousin got some very good news, so I promised her and her sister that I would finally make their beloved cupcakes for them to celebrate! 

While these are a little time consuming, they aren't very difficult! And the time spent is well worth it, because they're always a huge hit! 

Here is what you'll need for the cupcakes:

1 Cup of Stout (I used Rogue Chocolate Stout)

1 Cup of Unsalted Butter (2 Sticks)

3/4 Cup of Cocoa Powder

2 Cups of All Purpose Flour

2 Cups of Sugar

1 1/2 teaspoons of Baking Soda

3/4 teaspoon of Salt

2 Large Eggs

2/3 Cup of Sour Cream

Here is what you'll need for the Frosting:

1/2 Cup of Solid Vegetable Shortening

1/2 Cup of Butter (softened)

1 teaspoon Vanilla Extract

4 Cups of Confectioners Sugar

2 Tablespoons of Milk

1/3 Cup of Caramel + extra for drizzling

Instructions:

1. Preheat oven to 350 degrees and prepare cupcake pans with 24 liners

2. In a large saucepan on the stove, bring stout and butter to a simmer over medium heat.

3. Add cocoa powder to saucepan and whisk thoroughly to combine with butter and stout mixture until smooth.

4. Remove from heat and allow mixture to cool down a bit.

5. In a large bowl, combine, flour, sugar, baking soda, and salt until combined. Set aside.

6. In a separate bowl, beat eggs and sour cream (in a stand mixer or with a hand mixer) just slightly until combined.

7. Add stout, butter, and cocoa mixture to egg and sour cream mixture and beat just until combined.

8. Slowly add flour, sugar, baking soda, and salt mixture and beat slowly until combined.

9. Fill cupcake liners with batter about 2/3 of the way full.

10. Bake for 18-22 minutes or until inserted toothpick comes out clean.

11. Remove cupcakes from oven and allow to cool on a baking rack completely.

12. While cupcakes are cooling, beat shortening, butter, and vanilla extract in the bowl of a stand mixture until combined and creamy.

13. Slowly add confectioners sugar and beat until well combined. 

14. Add milk as needed to reach desired consistency.

15. Add caramel to buttercream mixture and beat until well combined.

16. Frost cooled cupcakes.

17. Drizzle with remaining caramel (optional)

Just as I thought, everyone loved the cupcakes at our family get together and my little cousins were excited to finally have their wish fulfilled! These are perfect for a special get together with friends or family, and go over big with both kids and adults! Hope you enjoy this recipe!

Thanks for reading!

♥Nichole

*The cupcake recipe was adapted from Pixelated Crumb and the Buttercream recipe was adapted from Wilton.