Chocolate Porter Cupcakes with Black Cherry Frosting

September 12, 2014Sasha Rumage

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There’s something wonderful about beer in baked goods that just can’t be beat. Porters especially add a delicious malt flavor and keep the cake rich and moist, so when I stumbled across this chocolate porter, I knew it would be the perfect pairing with the fresh black cherries I had just picked up. I quickly got to work and whipped up a batch of cupcakes that were frighteningly addicting and decadent! The best part is that you’ll have leftover beer to wash them down with! ;)

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Ingredients:

2 cups all-purpose flour

2 cups sugar (I substituted one cup of regular sugar for Stevia to cut the sugar down)

1 ½ tsp baking soda

¾ tsp salt

¾ cup light sour cream

2 eggs

2 sticks (1 cup) unsalted butter

1 tsp vanilla extract

1 cup chocolate porter (if you can’t find one just use your favorite porter beer)

¾ cup unsweetened cocoa powder

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Black Cherry Frosting:

1 cup fresh black cherries, pit removed

1 cup (2 sticks) unsalted butter, softened

4oz light cream cheese, softened

3 cups powdered sugar

Extra cherries for garnish

Preheat oven to 350 degrees F and line a muffin tin with paper cupcake liners.

In a medium sized bowl, whisk together flour, sugar, baking soda, and salt. In a large bowl, use an electric mixer to cream together sour cream and eggs until smooth. In a medium saucepan, heat butter, vanilla extract, and beer over medium to high heat. Bring to a simmer and then whisk in cocoa powder until well mixed.

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Remove from heat and add to sour cream and egg mixture. Stir until just combined. Slowly add flour mixture and stir until all ingredients are mixed. Fill muffin cups about ¾ of the way full with batter and place in the oven.

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Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes. Remove cupcakes from pan and place on a cooling rack for an additional 10-15 minutes.

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While waiting for the cupcakes to cool you can start on your frosting. In a blender or food processor, puree black cherries until smooth and set aside.

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In a large bowl, cream together butter and cream cheese. Stir in pureed black cherries. Beat in powdered sugar one cup at a time, scraping down the sides as needed, until frosting is smooth. Place in the refrigerator for 30 minutes before icing cupcakes.

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When cupcakes are completely cooled, spoon frosting into a pastry bag or zip-lock bag with the corner tip cut off. Frost cupcakes and top with a fresh cherry. Serve right away or cover and refrigerate until ready to serve the next day.

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Enjoy!

Comments (2)

  • Krista

    July 23, 2015 at 2:55 PM

    To what temperature should the oven be set? 350?

    1. Sasha Rumage

      July 23, 2015 at 5:26 PM

      Correct! Thank you for catching that! I didn’t realize I had left out that important tidbit! :)

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