Chocolate Stout Cupcakes with Vanilla Bean Frosting

Betty crocker
Photo by Beth U.

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

24

cupcakes

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

24

servings

Ingredients

  • Cupcakes

  • 1

    box Betty Crocker® SuperMoist® German chocolate cake mix

  • 3

    eggs

  • 1/2

    cup vegetable oil

  • 3/4

    cup stout beer

  • Frosting

  • 1/2

    cup butter, softened

  • 4

    cups powdered sugar

  • 1/3

    cup milk

  • 1

    vanilla bean

Directions

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 2 In large bowl, beat cake mix, eggs, oil and beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. 3 Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes. 4 In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk. Cut vanilla bean in half and scrape out seeds. Discard bean; add seeds to frosting. Beat on medium speed until fluffy. Pipe or spread frosting on cupcakes.

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