By: Julia Falk, Digital Marketing Published:
There are cupcakes and then there are craft beer cupcakes. It doesn't get much better than that folks. I guarantee if you bring a batch of these to your St. Patrick's Day festivities next weekend (or in line with you to Harpoon St. Patrick’s fest this weekend!), you’re going to leave a few friends richer. Remember when I said it doesn't get much better than that? These Harpoon Boston Irish Stout cupcakes are frosted with a vanilla cream cheese frosting. Oh yeah, I went there. Enjoy!
Harpoon Boston Irish Stout Cupcakes
About 20 cupcakes
10 oz Harpoon Boston Irish Stout
2 sticks unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs, at room temperature
2/3 cups sour cream
1 tsp. pure vanilla extract
16 ounces cream cheese, room temperature
2 sticks unsalted butter, cut into pieces, room temperature
2-3 cups confectioners’ sugar (to taste)
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Line cupcake pans with 20 paper or foil liners.
Bring Harpoon Boston Irish Stout and butter to a simmer in a saucepan over medium heat. Add sifted cocoa powder and whisk until mixture is smooth. Let cool at least 10 minutes. Whisk flour, sugar, baking soda, and salt in large bowl to blend. In a measuring cup, whish the eggs, sour cream, and vanilla together.
Add the stout-butter mixture to the dry ingredients, and immediately whisk just until the batter is mostly smooth (about 1 minute; small lumps are fine). Next, add the egg mixture and mix just until evenly incorporated.
Distribute batter evenly among baking cups, filling each about 2/3 full. To get out the air bubbles, slam the pan evenly and firmly downward from 2 inches above the counter. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.
For the frosting, place room temperature cream cheese and butter in a large bowl. Beat on high speed for 3-4 minutes, until mixture is light and fluffy and well blended.
Add vanilla and beat for another 30 seconds. Slowly beat in confectioners’ sugar until frosting is desired consistency and sweetness. Consider refrigerating the frosting for 20 minutes. Spread or pipe frosting onto your cupcakes, pour yourself a pint, and enjoy!
Harpoon Boston Irish Stout has a limited availability. You can check our beer finder for a bar that carries it near you.
By: Harpoon Digital Marketing Team Published:
With just a week left to enter #TheLongThaw sweepstakes, our team looked back at all of the places you and your friends have taken The Long Thaw White IPA. You’ve proved that no matter how fickle “spring” in New England can be, we can all enjoy #TheLongThaw together!
The sweepstakes ends March 6th so enter today for your chance to win The Best Weekend Ever with Harpoon and other cool prizes!