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! ;)
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 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
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.
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.
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.
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.
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.
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.