Chocolate Beer Cupcakes with 100% Whole Wheat Flour

Chocolate Beer CupcakesThis recipe is adapted from Dave Lieberman’s Chocolate Stout Cupcakes. I immediately loved the idea of this dessert – I mean it’s got beer in it – however, I wanted to make a healthier version. I ended up with a great tasting cupcake recipe using only 1/2 cup of sugar (plus a little stevia and maple syrup) and 100% whole wheat pastry flour and flax seeds for some extra fiber.

I’m not a fan of overly sweet desserts (with some exceptions) and this cupcake recipe isn’t the sweetest, so add more sugar or maple syrup if you prefer. I also made the cream cheese icing a little healthier by using maple syrup instead of confectioners sugar. My beer of choice here was a fitting chocolate stout from local Brooklyn Brewery here in NYC. If you can find a chocolate stout you should go for it, otherwise a normal porter or stout like Guinness is fine too.

Mix together dry ingredients.

Pour and mix beer into the wet ingredients.

Mix the wet and dry ingredients together until smooth.

Pour batter into lined cupcake tins and bake for about 20 minutes.

Beer Cupcakes

Allow the cupcakes to cool before adding icing. Garnish with a sprinkle of cocoa powder.

Beer Cupcakes Recipe

  • 3/4 cup unsweetened cocoa, and extra for sprinkling
  • 1/2 cup sugar
  • 2 cups whole wheat pastry flour
  • 2 tablespoons ground flax
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 1-2 tablespoons stevia
  • 1 bottle chocolate stout beer
  • 1/2 cup coconut oil, melted
  • 1 tablespoon vanilla extract
  • 2-3 tablespoons maple syrup
  • 2 large eggs
  • 1/2 cup plain yogurt

    For the icing

  • 8 ounces cream cheese, softened at room temperature
  • 1/2 cup heavy cream
  • 2-3 tablespoons maple syrup

    Heat oven to 350°F. Lightly grease 24 muffin tins. Then in a large bowl, whisk together the cocoa, sugar, flour, flax, baking soda, salt and stevia. Set both aside.

    In a separate bowl, combine coconut oil, vanilla, maple syrup and beer. Beat in the eggs, then mix in yogurt until thoroughly combined. Combine the dry mixture with the wet ingredients.

    Fill each muffin tin with batter, about 3/4 full. Bake for about 18-20 minutes until risen and soft. Cool the cupcakes before icing.

    For the icing: In a bowl with a hand mixer, mix the cream cheese until light and fluffy. Gradually mix in heavy cream. Slowly mix in maple syrup until nice and smooth. Cover and refrigerate until ready to use.

    Total Time: 40-45 minutes
    Yield: 24 cupcakes
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    10 Responses to “Chocolate Beer Cupcakes with 100% Whole Wheat Flour”

    1. Samara February 4, 2012 at 10:52 pm #

      These look delicious! I am not a big beer fan, but these look like a must try!

      • Barb February 4, 2012 at 11:48 pm #

        Thank you, Samara! Give these cupcakes a shot, they’re moist and chocolatey with only a subtle beer flavor.

    2. Anna @ hiddenponies February 4, 2012 at 11:58 pm #

      Beer cupcakes? I’m in 🙂 Also, just wanted to let you know I nominated you for an award over on my blog!

      • Barb February 5, 2012 at 9:17 am #

        Aww, that’s so nice of you! Thank you so much, Anna 🙂

    3. Jesica @ Pencil Kitchen February 7, 2012 at 11:05 pm #

      Ouugh.. Beer moist cupcakes and cream cheese. Can only imagine it.

      • Barb February 7, 2012 at 11:41 pm #

        Yes, they’re quite yummy!

    4. Deja November 30, 2014 at 11:18 pm #

      In all this time, has anyone noticed that the caption on one of the pictures says “allow the cupcakes to cooK before adding icing” ? 😀

      • Barb December 1, 2014 at 8:15 am #

        OOPS!!! Thanks for the heads up Deja, just fixed! 😉

    5. grace December 16, 2014 at 10:07 pm #

      Is it ok to use any other beer….

      • Barb December 17, 2014 at 6:09 am #

        Hi Grace – Hmm, you could try a porter ale, which is still a dark beer but lower in alcohol.

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