Print

Flavorful Beer-Infused Chocolate Cupcakes Recipe with Easy Pretzel Topping

beer-infused chocolate cupcakes - featured image
Print Recipe

These beer-infused chocolate cupcakes combine rich, malty stout flavors with bittersweet chocolate and a crunchy, salty pretzel topping for a unique and comforting treat.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (113 g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) stout or porter beer (e.g., Guinness)
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk or whole milk with 1 teaspoon lemon juice
  • 1 cup mini pretzels, loosely crushed
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • Pinch of sea salt flakes

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk the sugar and melted butter until smooth. Add eggs one at a time, beating well after each addition.
  4. Slowly pour in the stout beer and vanilla extract, stirring gently. The batter may foam a bit.
  5. Stir in the buttermilk until just combined. Do not overmix.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
  7. In a small bowl, toss crushed mini pretzels with brown sugar, melted butter, and a pinch of sea salt. Set aside.
  8. Spoon batter evenly into each cupcake liner, filling about ⅔ full.
  9. Sprinkle the pretzel mixture generously over each cupcake.
  10. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  11. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use a stout or porter beer with chocolate or coffee undertones for best flavor. Avoid overmixing the batter to prevent toughness. Use room temperature eggs and buttermilk for better emulsification. Add pretzel topping just before baking and cool cupcakes on a rack to keep topping crunchy. For a deeper beer flavor, simmer beer briefly before adding to batter. Can substitute gluten-free flour and dairy-free ingredients as needed.

Nutrition

Keywords: beer chocolate cupcakes, stout cupcakes, pretzel topping, easy chocolate cupcakes, beer-infused dessert, chocolate stout cupcakes

Find it online: https://zorbmeal.com/flavorful-beer-infused-chocolate-cupcakes-recipe-with-easy-pretzel-topping/