Double Chocolate Cupcakes with Nutella frosting

This recipe is is a wonderful high altitude beer infused cupcake recipe.   Even folks like me who don’t particularly like chocolate cake will fall in love with these moist little gems.

Cupcake:

1/4 cup unsalted butter at room temperature

2/3 cup sugar

2 large eggs

1 generous teaspoon vanilla extract

1/4 cup unsweetened cocoa Pre oven cupcakes

1/8 teaspoon baking soda

3/4 cup all purpose flour

1/3 cup sour cream

5 tablespoons your favorite chocolate stout ( I prefer Young’s Double Chocolate)

Frosting:

1/2 cup Nutella

1/3 cup sour cream

Alright, lets go!

Start by preheating the oven to 345°F and line a 12 cupcake pan with paper liners.  Measure out beer and pour into a glass and set aside.  Pour the rest of beer into a proper glass, sip and enjoy while you work.

Mix butter and sugar with an electric blender until smooth.  Add eggs and vanilla to butter sugar mixture and beat until smooth.   Add cocoa and baking soda to mixture. Alternately add flour and sour cream in three parts.  When all are blended well add beer and beat again until smooth. Pour mixture into lined cupcake tray.

Bake for thirteen to fifteen minutes or until a toothpick inserted into the cupcakes comes out clean.

Let cupcakes cool thoroughly and frost.

There is nothing better than delicious beer and Nutella brought together in the magical form of a cupcake!

Finished & Frosted

About Bess Dougherty


Bess Dougherty's life revolves around hooch. By day she has the pleasure of making beer. At night this dame can often be found sipping whiskey and beer around town. This bearcat is also an avid homebrewer. Yar.

  • Scott S

    I once mixed whiskey and Nutella to make a frosting…it was soooo good.