These Chocolate Beer Cupcakes give a new twist on a classic recipe by using a Belgian Beer. The subtle, fruity taste of a Belgian Beer pairs perfectly with this rich, chocolate cupcake recipe and we top it with a sweet, buttercream frosting. You’ve got try these!
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What Is A Beer Cupcake?
You may be asking yourself if beers and cupcakes go well together. It’s not like we usually drink a tall, cold glass of beer while we are enjoying a chocolate dessert. A tall, cold glass of milk tastes much better. But, actually, there are a ton of recipes out there that use beer to bake with. Most of these recipes use a Stout Beer, which makes sense. Stouts have a natural chocolate flavor to them (some even have extra chocolate brewed in with them). There are also dessert recipes with Porter Beer, which often has a coffee flavor (I LOVE a good Vanilla Porter, which would be perfect to bake with).
Belgian Beer Cupcakes
We thought we’d share something a little outside the box with you. For our Chocolate Cupcake Recipe, we decided to use a Belgian Tripel Beer. Belgian Tripels are famous for their fruity aroma, banana-like taste and mix of spices like coriander and cloves. They are yeasty and and full bodied and I’m honestly surprised more people don’t try baking with them. They are pretty expensive.. maybe that’s why? For our recipe, we used what many people claim to be the best Tripel in the world, La Fin Du Monde from Unibroue Brewery in Quebec, Canada.
For this recipe, feel free to experiment with other Belgian Beers, there are plenty of quality ones out there. Otherwise, here is what you will need to be in Belgian Cupcake Heaven:
For the cupcakes:
- Belgian Beer
- Unsalted butter
- Cocoa powder
- All-purpose flour
- Granulated sugar
- Baking soda
- Egg, room temperature
- Sour cream
For the buttercream:
- Unsalted butter, softened
- Confectioner’s sugar
- Peanut butter
- Peanuts (unsalted or salted, it is up to you!)
Notes, Tips and Variations:
We put peanuts on top of our buttercream frosting (because pairs better with beer than peanuts?!?!). But you can try some other things. Crushed pretzels, a tiny bit of sea salt or even chocolate sprinkles would work.
Also, make sure that you let the cupcakes fully cool before putting the frosting on top of it. Stored in an air tight container, these cupcakes should last 4-5 days.
I hope you enjoy these Belgian Beer Cupcakes. They are the perfect recipe if you are looking for something different or have a beer connoisseur in your life! Please let me know how they turned out for you in the comments.
Chocolate Belgian Beer Cupcakes
For The Cupcakes
- ¾ cup Belgian Beer beer
- 1 stick unsalted butter
- 6 tbsp cocoa powder
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg room temperature
- 1/3 cup sour cream
For The Frosting
- 1 stick unsalted butter softened
- 2 cups confectioners’ sugar
- 2 tbsp peanut butter
- 1-2 tbsp milk
- 1/3 cup peanuts unsalted or salted, it is up to you!
To Make The Cupcakes
- Preheat oven to 350 degrees F. Line a muffin tin with paper cupcake liners and set aside.
- Bring beer and butter to a boil in a small saucepan, over medium-high heat. Stir.
- Remove from heat and add cocoa powder. Mix.
- In a large bowl, whisk together flour, sugar, baking soda and salt.
- Add butter and beer mixture into dry ingredients and mix.
- Add egg and sour cream and mix.
- Scoop cupcake batter into lined muffin tin, filling each section about 2/3 of the way.
- Bake for 15 to 17 minutes. Allow to cool on a wire rack before decorating.
To Make The Buttercream
- In a large bowl, use an electric mixer to beat together butter, confectioners’ sugar, peanut butter and milk. Start on low speed and gradually increase to high.
- Once the ingredients are mixed and smooth, scoop into a piping bag with Wilton tip #12. Frost each cupcake.
- Using a mortar and pestle (or a food processor), break down peanut into small bits.
- Sprinkle each frosted cupcake with peanut bits. Serve and enjoy!