My favorite cupcake at the local cupcake bakery is a Sweet and Salty. Having also read recently about using a stout beer in cupcakes, I decided to add a mint stout to a devils food cake mix. The combination was delicious, adding just a hint of mint to the dark chocolate cake. After topping with a basic chocolate buttercream frosting, I sprinkled the top with the espresso salt. The addition of just a little salt, tempers the sweetness of the frosting.
I sent these to work with Tim and was quick to remind him to tell his coworker the "dusting" on the top was salt.
Mint Stout Cupcakes
1 box devils food cake mix
1 1/4 cups Mint Stout Beer
1/3 cup vegetable oil
Finishing Salt - I used Espresso Salt
- 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
- 2 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
- Frost with your favorite chocolate frosting.
- Garnish with sea salt, if desired.