This is not your mother’s chocolate cupcake. Not that your mother would have anything against Vegan Chocolate Stout Cupcakes, topped with chocolate stout frosting and drizzled with coconut flakes. Right? If it’s yummy chocolate vegan desserts you love, take a look at my Vegan Chocolate Glazed Donuts with Sprinkles. While you’re at it, my Vegan Chocolate Wacky Cake is pretty sweet too!
Sometimes I’m still surprised to see the ingredients I find myself cooking with. I guess it’s the small town girl in me that didn’t even know what a stout was, let alone want to bake with it. But, you know, St. Patrick’s day is around the corner and I just thought these Vegan Chocolate Stout Cupcakes needed to happen.
Personally? I’m not a big beer drinker at all. But if I have a beer, I like a bolder taste. That’s part of what makes these Vegan Chocolate Stout Cupcakes so attractive. There’s a big, bold flavor when you combine chocolate with a stout beer.
Why You’ll Love Vegan Chocolate Stout Cupcakes
As said above, you’re going to love the big bold flavor of these chocolates. But there’s also a crispy crust on the top of these cupcakes with a soft, tender middle inside. Top that off with some chocolate stout frosting and sprinkled with coconut flakes and you’ve got the makings of a perfect vegan dessert!
Of course I used a big frosting star tip to create that gorgeous topping, but you can just use a butter knife to smear on a nice, thick layer. I’m a frosting person so I’d probably opt to have a bowl of frosting on the side to slather on the bottom half of the cupcake too.
But that’s just me.
Look, these Vegan Chocolate Stout Cupcakes are not difficult to make. It’s basically my easy Vegan Chocolate Wacky cake recipe with a few adaptions. The next thing you know, you’ll be sharing these tasty morsels with your friends and shouting, “Top o’ the mahning to ya!”
Oh, if every day could be St. Patrick’s Day.
Adapting this Recipe
If you know me, I love changing recipes around. It’s kind of the first thing I think about when I see a recipe: How can I change it. 🙂
I encourage you to do the same. When you look at this Vegan Chocolate Stout Cupcakes recipe, do you see ways you might change it up? No? Well, let me share some ideas to get you started:
- Add some ground, dried ginger to the batter for more kick
- Skip the frosting and top with vegan coconut whipped cream instead (Be sure to refrigerate)
- You can sprinkle flaked sea salt over the top
- Top with chocolate sprinkles
- If you’re not into stouts, try a different type of beer, or maybe even a hard apple cider might be interesting.
Go with the flow! Just be sure to go along with the basics of this recipe, kind of like the load-bearing wall in the house. As long as you do that, you can really make this recipe your own. It’s just one more thing I love about making my own recipes — the power and control to do things my way.
She did it her way! (sing it with me!)
You know, we have a real thing for these Vegan Chocolate Stout Cupcakes. We hope you love them as much as well do. If you decide to give them a go, take a photo and share it with us using #namelymarly on Instagram. We LOVE seeing your photos!
- 1½ cup all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup vegetable oil
- 1 cup dark stout beer*
- 2 teaspoons vanilla extract
- For the Chocolate Stout Frosting
- ½ cup vegan butter softened
- ½ cup cocoa powder
- 2 cups powdered sugar
- ¼ cup dark stout beer*
- 1 teaspoon vanilla extract
Heat your oven to 350F. Line cupcake pan with cupcake papers.
In a medium bowl combine the cocoa powder, flour, sugar, baking powder, baking soda, and salt. Stir to combine.
In a mixing bowl add the vegan butter and stout beer (be sure to pour slowly into your measuring cup so you won't have too much foam), and vanilla.
Next, pour the flour mix into the beer mixture while mixing on medium speed. Continue mixing until the batter is smooth.
Spoon the cake batter into cupcake papers. Fill each about 3/4 full. Bake for 25 minutes, until a toothpick inserted in the center of one of the cupcakes comes out clean.
When done, remove from oven and set aside to cool completely.
To make the Chocolate Stout Frosting, cream the vegan butter and cocoa powder with a mixer, for at least one minute.
Add the powdered sugar and mix until combined. Add the beer and vanilla and mix again until combined. Add the plant-based milk one tablespoon at a time until you reach a desired, spreadable consistency.
Scoop your frosting into a decorator bag and use a large star tip. Swirl the frosting on the top of each cupcake by starting in the middle and working your way around the cupcake from there.
* I was able to purchase a single can of stout beer
Finally, if you’re into vegetarian or vegan cupcakes, check these beauties out:
- Vegan Lemon Cupcakes by Food 52
- Chocolate Frosted Cupcakes by Vegan in the Freezer
- Gingerbread Vegan Cupcakes by Elephantastic Vegan
- Why not fall in love with these Vegan Chocolate Cherry Cupcakes by yours truly!
Whatever vegan cupcake you’re biting into, enjoy!