Chocolate Pumpkin Stout Cupcakes

These Chocolate Pumpkin Stout Cupcakes are topped with Salted Caramel Swiss Buttercream.

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Pumpkin Beer lovers will love this full flavored cupcake!

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INGREDIENTS FOR Chocolate Pumpkin Stout Cupcakes

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INSTRUCTIONS

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Pour hot beer over cocoa and chocolate and let sit for 5 minutes. Whisk until smooth and refrigerate until cool.

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Prepare the dry ingredients in a medium bowl. Whisk oil, eggs, vinegar, pumpkin puree and vanilla into the cooled beer and chocolate mixture.

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Whisk in dry ingredients. Fill muffin tins with batter and top each with 1 teaspoon of the ganache.

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Chocolate Pumpkin Stout Cupcakes

These Chocolate Pumpkin Stout Cupcakes are topped with Salted Caramel Swiss Buttercream.

Pumpkin Beer lovers will love this full flavored cupcake!

INGREDIENTS FOR Chocolate Pumpkin Stout Cupcakes

– Bittersweet chocolate – Heavy whipping cream – Beer – Butter – Dutch processed cocoa powder – Bread flour

INSTRUCTIONS

Make the ganache filling and allow it to cool in the fridge. Preheat the oven to 350° and prepare a cupcake pan.

Pour hot beer over cocoa and chocolate and let sit for 5 minutes. Whisk until smooth and refrigerate until cool.

Prepare the dry ingredients in a medium bowl. Whisk oil, eggs, vinegar, pumpkin puree and vanilla into the cooled beer and chocolate mixture.

Whisk in dry ingredients. Fill muffin tins with batter and top each with 1 teaspoon of the ganache.

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