Chef Elissa Oliver's Chocolate Stout Cupcakes Are a Perfect Holiday Treat

Chef Elissa Oliver, a culinary arts instructor for an Atlanta-area high school, says that her rich, chocolate stout cupcakes are a perfect addition to a holiday table.

“They’ve got a rich mocha taste, but aren't too sweet,” says Oliver.

Chocolate Stout Cupcakes
Yields 24 cupcakes

Ingredients:

• ¾ cup unsweetened cocoa
• 2 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch fine salt
• 1 12 oz. Three Stouts to The Wind coffee stout from Mutation Brewing
• 1 stick butter, melted
• 1 tablespoon vanilla extract 
• 3 large eggs
• ¾ cup sour cream

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Lightly grease 24 muffin tins.
2. Whisk cocoa, sugar, flour, baking soda and salt together in a large mixing bowl
3. Combine stout, melted butter and vanilla in another bowl. Beat in eggs one at a time. Mix in sour cream until smooth.
4. Gradually mix the wet mixture into the dry mixture.
5. Divide batter equally between muffin tins. Fill each spot ¾ full. Bake for 12 minutes.
6. Rotate the pans. Bake for another 12 minutes. Cupcakes should be nicely domed and set in the middle.
7. Cool cupcakes.

Cream cheese frosting ingredients:

• One 8-ounce package cream cheese
• ¾ cup heavy cream
• 1 pound confectioners’ sugar

Beat cream cheese with a hand or stand mixer on medium speed until light and fluffy. Gradually beat in heavy cream. Slowly mix in confectioners’ sugar on low speed until smooth. Cover with plastic wrap and refrigerate. Top each cupcake with frosting and a dusting of cocoa.