Chocolate Black Cauldron Cupcakes with Buttercream Frosting


Employee birthdays are momentous days at the brewery. For our latest celebration, our Quality Control Manager, Katie, baked off delectable cupcakes for our graphic artist’s birthday.  These exceptional “chocolatey” cupcakes are sure to impress your valentine!


  • 3 cups flour
  • 1 ½ cup Black Cauldron Stout
  • 1 ½ cup (3 sticks butter)
  • 1 1/8 cup cocoa powder
  • 2 ½ cups sugar
  • 2 ½ tsp. baking soda
  • 1 tsp. salt
  • 3 large eggs
  • 1 cup sour cream

Preheat oven to 350 degrees. Line muffin tin with paper cups. In medium saucepan, over medium heat, bring stout and butter to a gentle simmer, whisk in cocoa powder until it forms a smooth mixture. Allow to cool as you are prepping other ingredients.

In a large bowl, mix flour, sugar, baking soda and salt. In another bowl beat sour cream and eggs until smooth. Whisk in stout mixture and blend until just combined. Add to the flour mixture and fold in until all the flour is combined. Spoon mixture into muffin tins until about ¾ of the way full, as these will rise more than you expect. Bake about 20 minutes, or until tester inserted in center comes out clean. Allow to cool completely (about an hour).

Buttercream Frosting:

  • 1 ½ sticks butter, softened
  • 2 cups powdered sugar
  • ½ tsp. vanilla
  • 2-3 tbs. milk or cream

Whisk ingredients together until they form a creamy mixture, adding more milk or powdered sugar to reach desired consistency.

Cool in refrigerator at least 1 hour.

Use piping kit, or spatula, decorate cupcakes. Dust lightly with cocoa powder.

Grab a taster of Black Cauldron and enjoy! 

Recipe adapted from Smitten Kitchen

2 thoughts on “Chocolate Black Cauldron Cupcakes with Buttercream Frosting

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