Verdict: win!
When I was but a wee toddler, my father tricked me into tasting a sip of beer. I instantly hated its bitter, hoppy taste and since that moment I've rejected any encounter with the offensive, carbonated beverage. For better or worst, David's been coaxing me to try other types of beers...and now I might be a little obsessed. Who knew beers didn't have to be hoppy? My latest obsession is the Left Hand Milk Stout I had at Chumley's. Even better, it was nitro-poured, so it was super smooth and minimally carbonated. Call me childish, but I hate bubbly drinks.
Anyway, I've been wanting to make chocolate cupcakes with milk stout for a while. Finally had the time this past weekend. I'm not really a frosting girl, so I like these cupcakes plain. The stout flavor is pretty mild, but the chocolate cupcake is still superb. As expected from a recipe by Smitten Kitchen! Visit her website for her complete Irish car bomb cupcakes recipe.
Chocolate Milk Stout Cupcakes adapted from Smitten Kitchen
Yield:24 cupcakes
INGREDIENTS
1 cup milk stout (such as Left Hand Milk Stout)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
DIRECTIONS
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.