Chocolate Stout Cupcakes


I developed this recipe a bit by accident. I had leftover stout beer in the refrigerator from another recipe and not quite enough plant based milk to try my idea for making chocolate cupcakes. I'd already started making them when I realized I didn't have enough plant based milk, so I added in the stout to make up the difference. We really liked what the stout added to the cupcakes, so I tried buying a chocolate stout and making it with that. It worked even better. Thus was born my Chocolate Stout Cupcakes, which are a bit on the indulgent, perhaps even decadent, side. I don't make them often for that reason, but I made them for my birthday as well as my husband's this year!

Chocolate Stout Cupcakes

2 ounces dark chocolate*
¾ cup almond milk (or other plant-based milk)
1 teaspoon apple cider vinegar
¼ cup chocolate stout beer**
2/3 cup date sugar
¼ cup almond pulp
1 teaspoon vanilla
1 cup Spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cacao powder*
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cardamom
1 pinch of cayenne powder
½ cup cacao nibs or chocolate chips (optional)*

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffinpan with liners, paper or silicon.

Melt chocolate in double-boiler. Set aside to cool.

In a large bowl, whisk together the milk and vinegar. Set aside for a few minutes. Stir in stout, date sugar, almond pulp, vanilla, and cooled melted chocolate.

In a separate bowl, sift together the flour, cocoa powder, spices, baking soda, baking powder, and salt.

Add flour mixture to the wet ingredients, one half at a time, and beat until no lumps remain. If desired, stir in cacao nibs.

Scoop the batter into the muffin pan, filling each cup ¾ full. 

Bake for 20-24 minutes, or until the top bounces back when pressed lightly with a finger.

Cool in pan for 8-10 minutes.

Remove from the pan and let cook on a cooling rack for about 20 minutes.

*Many chocolates aren't vegan friendly, so read labels carefully.

** Many beers aren't vegan friendly and most labels won't have that information, so check with a reputable source, such as Barnivore.

Note: I use organic ingredients whenever possible.



Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Spelt Biscuits

Image
I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat th
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky butter-like consistency. Add a little
Read more