Chocolate Stout Cupcakes with Vanilla Bean Frosting
- 1 box Betty Crocker® SuperMoist® German chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup stout beer
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/3 cup milk
- 1 vanilla bean
Preparation time 15mins
Cooking time 75mins
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.