Winter 2019 Rave Reviews

Chocolate Stout Cupcakes with Bourbon Frosting

Dim the lights, put on some Barry White and get ready for romance. The allure of these heart-stopping cupcakes made with love, and Samuel Smith’s Organic Chocolate Stout, are the perfect expression of satisfying stout and luxurious chocolate.

For the cupcakes

  • 1 cup Samuel Smith’s Organic Chocolate Stout
  • 1 stick, plus 2 Tbsp. unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups brown sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 2 1/2 tsp. baking soda

For the frosting

  • 1 stick butter, melted
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp. vanilla extract
  • Bourbon, to taste




Preheat oven to 350°. Line muffin tins with cupcake liners. Combine beer and butter, chopped into chunks, in a large saucepan. Cook over low heat, stirring frequently, until butter is melted. Remove from heat. Whisk in cocoa and brown sugar.

In a small bowl, whisk together sour cream, eggs and vanilla. Add this to the beer mixture and mix well.

In another bowl, sift together flour and baking soda. Fold the flour mixture into the batter.

Pour into cupcake liners and bake 20-25 minutes. Let stand 10 minutes, remove cupcakes from tin and cool on a rack.


Mix together butter and cocoa in a medium bowl. Whisk in powdered sugar and milk, beating to get the right consistency. Stir in vanilla and add bourbon, to taste. Frost cupcakes and decorate with Valentine’s candy.

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Draught Lines is a seasonal magazine dedicated to the craft beer experience.