This recipe is adapted from Dave Lieberman’s Chocolate Stout Cupcakes. I immediately loved the idea of this dessert – I mean it’s got beer in it – however, I wanted to make a healthier version. I ended up with a great tasting cupcake recipe using only 1/2 cup of sugar (plus a little stevia and maple syrup) and 100% whole wheat pastry flour and flax seeds for some extra fiber.
I’m not a fan of overly sweet desserts (with some exceptions) and this cupcake recipe isn’t the sweetest, so add more sugar or maple syrup if you prefer. I also made the cream cheese icing a little healthier by using maple syrup instead of confectioners sugar. My beer of choice here was a fitting chocolate stout from local Brooklyn Brewery here in NYC. If you can find a chocolate stout you should go for it, otherwise a normal porter or stout like Guinness is fine too.
Beer Cupcakes Recipe
For the icing
Heat oven to 350°F. Lightly grease 24 muffin tins. Then in a large bowl, whisk together the cocoa, sugar, flour, flax, baking soda, salt and stevia. Set both aside.
In a separate bowl, combine coconut oil, vanilla, maple syrup and beer. Beat in the eggs, then mix in yogurt until thoroughly combined. Combine the dry mixture with the wet ingredients.
Fill each muffin tin with batter, about 3/4 full. Bake for about 18-20 minutes until risen and soft. Cool the cupcakes before icing.
For the icing: In a bowl with a hand mixer, mix the cream cheese until light and fluffy. Gradually mix in heavy cream. Slowly mix in maple syrup until nice and smooth. Cover and refrigerate until ready to use.
Total Time: 40-45 minutes
Yield: 24 cupcakes