Mocha Stout Cupcakes

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 186.3
  • Total Fat: 11.4 g
  • Cholesterol: 33.5 mg
  • Sodium: 25.0 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.3 g

View full nutritional breakdown of Mocha Stout Cupcakes calories by ingredient
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These cupcakes were made using a pre-packaged cake mix and also contain milk stout beer. They are delicious and decadent! These cupcakes were made using a pre-packaged cake mix and also contain milk stout beer. They are delicious and decadent!
Number of Servings: 24


    Cupcake Batter:
    1 package Devil's food cake mix
    3 eggs
    1/2 cup Canola Oil
    3 Tbsps. Left Hand milk stout beer
    1/2 cup plus 1/3 cup water
    1/2 cup coffee brewed (cold)

    1/2 cup unsalted butter
    6 Tbsps. semi-sweet chocolate chips
    3 cups confectioner's sugar
    3 Tbsps. Left Hand milk stout beer
    3 Tbsps. Nestle cocoa for baking


Use chocolate sprinkles or mini chocolate chips to sprinkle on cupcakes for decoration.


Preheat oven to 350 degrees.

Mix cake batter, eggs, canola oil, beer, water, coffee, and vanilla together. Beat on medium speed for two minutes. Batter will be very smooth.

Prepare cupcake pan by lining with cupcake wrappers. Pour batter into cupcake wrappers until they are 3/4 full. Place in preheated oven and bake for 20-25 minutes. It may require two batches depending on how big your cupcake pan is (mine has 12 cupcakes).

While cupcakes are baking prepare frosting. Soften butter slightly in microwave. In a saucepan combine 2 Tbsps. canola oil, semi-sweet chocolate chips, and Nestle cocoa for baking. Stir in sauce pan over medium heat until chips are melted. Take off burner immediately. In a mixing bowl combine softened butter and chocolate sauce, then beat with electric mixer until thoroughly combined. Add in milk stout beer, then gradually add in confectioner's sugar. Combine all ingredients until there are slightly stiff peaks in frosting. Set aside until cupcakes are cooled.

Take cupcakes out of oven and let them cool (place them in the freezer for about 30 minutes to cool quicker if you are in a hurry). Once cupcakes are cool frost them with the mocha frosting. I put the frosting into a large ziplock storage bag, then squeeze it all down toward one corner, snip off the corner and pipe it through the bag.

Serving Size: 24 cupcakes

TAGS:  Desserts |

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