Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Chocolate-Stout Cupcakes Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 23, 2020 Rate PRINT Share Prep Time: 55 mins Total Time: 1 hr 45 mins Yield: 24 These Chocolate-Stout Cupcakes can be frosted and stored in an airtight container in the refrigerator up to a day ahead. Perfect for St. Patrick's Day, decorate them with the hearts just before serving. Cook Mode (Keep screen awake) Ingredients Cream-Cheese Frosting 16 ounces cream cheese 1 stick unsalted butter, room temperature 2 cups confectioners' sugar 1 teaspoon pure vanilla extract ¼ teaspoon kosher salt Cupcakes 2 cups unbleached all-purpose flour 2 cups plus 2 tablespoons sugar 1 teaspoon baking soda 1 teaspoon kosher salt 2 sticks unsalted butter ⅓ cup unsweetened Dutch-process cocoa powder 1 bottle (11.2 ounces) stout, such as Guinness (about 1 ⅓ cups) 2 large eggs, lightly beaten ¼ cup sour cream 1 lime 96 chocolate gold hearts (available at ohnuts.com) Directions Cream Cheese Frosting: Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days. Cupcakes: Preheat oven to 375 degrees. Line two standard 12-cup muffin tins with baking cups. In a large heatproof bowl, whisk together flour, 2 cups sugar, baking soda, and salt. Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat; stir into flour mixture just until combined. Stir in eggs and sour cream. Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16 to 18 minutes. Transfer tins to wire racks; let cool completely. Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into 1/8-inch-wide strips. Coat strips in remaining 2 tablespoons sugar; cut into 1/2-inch-long pieces. Spread cupcakes with 2 cups frosting (reserve remaining for another use). Top each with 4 gold hearts (to form a shamrock) and 1 piece of sugared lime zest (to make a stem). Serve. Chelsea Cavanaugh Originally appeared: Martha Stewart Living, March 2017 Rate It PRINT