Chocolate Stout Cupcakes | Farm Foodie Fitness

Courtesy of the Food Network

St. Patty’s Day has come and gone! Sad, because it’s one of my favorite holidays! Guess it’s in my blood, my great-grandmother came over from Ireland on a boat to Ellis Island when she was 12 years old. So my love for green and Guinness must come directly from my Irish heritage. Then I saw these chocolate stout cupcakes on the Food Network and I knew this was my next recipe to try. With a healthier spin of course and a holiday surprise if you’d like! So here’s my tribute to Chef Dave Lieberman’s Chocolate Stout Cupcakes. (He uses a lot of confectioners sugar in this recipe but using a substitute is very time-consuming and doesn’t always keep the right consistency which can ruin your frosting. So it’s in moderation so enjoy your powdered sugar so you can indulge in your cupcakes!!) 🙂

Ingredients

3/4 cup cacao, plus more for dusting finished cupcakes

2 cups sugar in the raw

2 cups almond flour

1 teaspoon baking soda

Pinch Himalayan salt

1 bottle of Guinness

1/2 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

1 cup plain Greek Yogurt

1 cup plain Greek Yogurt- drained of liquid (use this cup of yogurt for frosting) (Drain-by putting yogurt into a cheese cloth and hang over a bowl till liquid drains out-refrigerate again till yogurt firms up)

3/4 to 1 cup almond milk

1 (1-pound) box confectioners’ sugar

3-4 Tbs Irish Mist (optional)

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cacao, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in yogurt until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:

In a medium bowl with a hand mixer, beat the yogurt on medium speed until light and fluffy. Gradually beat in the almond milk. On low-speed, slowly mix in the confectioners’ sugar until incorporated and smooth. Slowly add in the Irish Mist, mix until desired consistency. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cacao.

Original Recipe & Image: Food Network

 

Kelly Roberts (77 Posts)

Kelly is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Balanced Living Health and Wellness. She educates and teaches her clients and the community the life changing benefits of living a healthy lifestyle. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ® For the past eight years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. She also offers private one on one sessions, as well as in-home training. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free.


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