Chocolate Stout Cupcakes with Vanilla Bean Frosting
Rich chocolate cupcakes flavored with thick stout beer and topped with a sweet and smooth vanilla frosting.
1 box Betty Crocker® SuperMoist® German chocolate cake mix
1/2 cup vegetable oil
3/4 cup stout beer
1/2 cup butter, room temperature
4 cups confectioners' (powdered) sugar
1/3 cup milk
1 vanilla bean
Preheat oven to 350°F (177°C). Prepare muffin pan by placing 24 paper baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.
In large bowl, beat cake mix, eggs, oil and beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to wire cooling racks. Cool completely, about 30 minutes.
In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk. Cut vanilla bean in half and scrape out seeds. Discard bean; add seeds to frosting. Beat on medium speed until fluffy. Pipe or spread frosting on cupcakes.
Preparation Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 40 minutes
If you don't have a vanilla bean handy, you can substitute 1 teaspoon of vanilla.
Want to make mini cupcakes? Place mini paper baking cups in mini muffin cups. Make batter as directed and bake about 12 to 15 minutes. Cool 5 minutes before removing from pans. The recipe will make about 72 mini cupcakes; if you need to reuse the muffin pans, cover and refrigerate the remaining batter until ready to bake, and cool the pans between batches.
Amount per serving: unavailable