Double Chocolate Stout Upside Down Cup Cakes


Since cutting out a lot of added sugar in my diet, I have been doing less baking, (sad face). Whilst on Pinterest last week, I got a craving for beer cupcakes! So I poked around a few recipes and hunted out a double chocolate stout form the local liquor store and got baking.


I ended up modifying a recipe from Bakers Royale to omit the sugar. These cup cakes are less sweet and really allow the flavour of the stout to be accentuated. The pinch of sea salt on the cup cake gives it that hint salty goodness coupled with the beer. I do warn you though, these bites are not for the sweet tooth. I fear that sugar lovers will be disappointed, so please feel free to pop over to Bakers Royal and try her recipe!

I used individual cup cake tins from the early 1900’s. I found these at an antique store and I love the shape they make. I loved how they looked upside down, so I cut the top off each cake to allow them to sit flat.



Double Chocolate Stout Upside Down Cup Cakes

Makes 10-12 cup cakes


1 cup plain flour
1/3 cup plus 2 tablespoons cocoa powder, extra for dusting
1/2 teaspoon baking soda
1/2 cup melted butter
3 tablespoons glucose syrup
2 large eggs
1 teaspoon vanilla extract
1/2 cup double chocolate stout
Sea salt

Preheat the oven to 180 C (350 F ). Grease 12 cup cake molds.

Add flour, cocoa powder and baking soda in a bowl and combine. Add butter, eggs and vanilla and beat on a medium speed for one minute until combined. Add half of the stout and beat until combined. Add the remaining stout and beat for two minutes.

Pour the mixture evenly into the molds. Bake for 20 minutes, or until the cup cakes are cooked, insert a toothpick and make sure it comes out clean. Take the cup cakes out of the molds and allow to cool. Cut the top off each cup cake to allow the cakes to sit flat upside down.

Dust with cocoa powder and garnish with pinch of sea salt.


6 thoughts on “Double Chocolate Stout Upside Down Cup Cakes

  1. Pingback: Week [0712]. | west fifty-eighth

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