Chocolate-beer cupcakes

Boys day out coming up? Then you can’t go past these scrumptious chocolate-beer cupcakes.

Beer cupcakesHere’s a batch I whipped up earlier. These are super easy to make and taste fantastic. I’m not a beer drinker and even I enjoyed these moist little parcels of joy.

So here’s the super simple recipe.

50g cocoa power

200ml Beer (stout style. I usually use a VB or something similair. The cheap, nasty tasting beer actually works quite well here)

110g very soft butter

275g brown sugar (really needs to be BROWN sugar)

2 large organic eggs

175g plain flower

1/4 tsp baking powder

1 tsp bicarb soda

  1. Cream the sugar and butter until light and fluffy.
  2. Slowly add in the beaten eggs. Adding gradually and ensuring that each bit is mixed in before adding more.
  3. Sift the flour, baking powder and bicarb soda.
  4. Gently mix in the cocoa and beer.
  5. Slowly add in the cocoa/beer mix to egg butter mix. Alternating between beer mix and flour mix. Fold in until all mixed
  6. Right now you should have a super light, chocolate mouse looking mixture.
  7. Evening distribute mixture between 12 large texas muffin pans.
  8. Cook at 180 (gas mark 4 or 350F) for approx 20mins. The cupcakes are ready when they spring back when gently touched in the middle.
  9. Leave to cool in a tin for 5 mins before turning out onto a wire rack to cool further.

I like to frost these with a simple cream cheese frosting.


I was exceptionally excited to have my Kitchenaid returned from the service man. Can’t wait for some spare time to really use it.


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