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Chocolate Pumpkin Stout Cupcake
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Chocolate Pumpkin Stout Cupcakes

Chocolate Pumpkin Stout Cupcakes are topped with Salted Caramel Swiss Buttercream. Pumpkin Beer lovers will love this full flavored cupcake.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 12 cupcakes
Calories: 513kcal
Author: Serena

Ingredients

Ganache

  • 6 ounces bittersweet chocolate
  • ½ cup heavy whipping cream
  • 2 ounces beer
  • 1 tablespoon butter

Cupcake

  • 3 ounces bittersweet chocolate chopped fine
  • 1 ounce dutch processed cocoa powder
  • ¾ cup hot beer
  • 4 ⅛ ounce bread flour
  • 5 ¼ ounce sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon nutmeg
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 tablespoon pumpkin puree
  • 2 teaspoons cider vinegar
  • 1 teaspoon vanilla extract

Salted Caramel Buttercream

  • 1 cup sugar
  • ½ cup water
  • cup heavy cream
  • 1 tablespoon butter
  • 5 egg whites
  • 5 ounce sugar
  • 16 ounce butter
  • ½ teaspoon kosher salt

Instructions

Ganache

  • In a small saucepan heat cream to a boil.
  • Put the chopped chocolate in a separate bowl.
  • Once cream boils, pour over the chocolate. Let it sit and melt for about 30 seconds then stir to combine.
  • Slowly add beer and stir.
  • Then add butter, stir and place in refrigerator to cool.

Cupcakes

  • Adjust oven rack to middle position and heat oven to 350°.
  • Line 12 cup muffin tin with paper or foil liners.
  • Place chocolate and cocoa in medium heatproof bowl.
  • Heat the beer to boil in a small saucepan. Once hot, pour over mixture and let sit, covered for five minutes.
  • Whisk mixture until smooth, then transfer to refrigerator to cool completely. About 30 minutes.
  • Whisk flour, sugar, salt, pumpkin pie spice, nutmeg and baking soda together in a medium bowl.
  • Whisk oil, eggs, vinegar, pumpkin puree and vanilla into cooled chocolate until smooth.
  • Add flour mixture and whisk until smooth.
  • Using an ice cream scoop, divide batter evenly among prepared muffin cups. Place 1 slightly rounded teaspoon ganache on top of each portion of batter.
  • Bake cupcakes until set and just firm to touch, 18 to 20 minutes, rotating muffin tin halfway through baking.
  • Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove from tin and let cool completely on a wire rack, about 2 hours.
  • Once cool, pipe remaining ganache into the cupcakes.

Salted Caramel Swiss Buttercream

  • Combine 1 cup sugar and ½ cup water in a small saucepan and cook to a deep amber.
  • Remove from heat and add heavy whipping cream. Being careful not to splash.
  • Add butter and salt and set aside to cool.
  • In a kitchenaid bowl add 5 egg whites and 5 ounces sugar. Place over a double boiler and let it heat until it reaches 160°. Remove from heat and transfer to stand mixer.
  • Using the whisk attachment, whip mixture on high until it holds stiff peaks (About 6-7 minutes).
  • Continue beating and add the butter a few pieces at a time. Add salted caramel sauce. Continue beating until buttercream is thick, smooth, and glossy (about 3-5 minutes)
  • Frost the cupcakes.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
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Nutrition

Serving: 1Cup | Calories: 513kcal | Carbohydrates: 64g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 323mg | Potassium: 285mg | Fiber: 3g | Sugar: 52g | Vitamin A: 848IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg