Chocolate Stout Cakes With White Chocolate Buttercream

by

Drop

POSTED Thu, 15 March 2018

Serves

24

Total Time

65 MINS

Calories

260

A smooth white chocolate buttercream frosting makes the perfect complement to our deliciously rich chocolate and stout cupcakes.

recipe-image

    INGREDIENTS


  • Egg icon
    Egg

    1 (about 50 g)

  • Sunflower oil icon
    Sunflower oil

    80 g (about ¼ cup)

  • Buttermilk icon
    Buttermilk

    220 g (about 1 cup)

  • Vanilla extract icon
    Vanilla extract

    2 teaspoons (about 8.8 g)

  • All purpose flour icon
    All purpose flour

    250 g (about 2 cups)

  • Cocoa powder icon
    Cocoa powder

    90 g (about 1 cups)

  • Granulated sugar icon
    Granulated sugar

    150 g (about ¾ cup)

  • Brown sugar icon
    Brown sugar

    150 g (about ¾ cup)

  • Baking soda icon
    Baking soda

    1 tablespoon (about 13.95 g)

  • Sea salt icon
    Sea salt

    1 pinch (about 0.41 g)

  • Stout icon
    Stout

    220 g (about 1 cup)room temperature

  • Salted butter icon
    Salted butter

    150 g (about ¾ cup)softened

  • Powdered sugar icon
    Powdered sugar

    350 g (about 2 ¾ cups)

  • White chocolate icon
    White chocolate

    100 g (about ½ cup)chopped

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Grease 2 clean muffin pans
  • 3. Add egg, sunflower oil and buttermilk to a clean large mixing bowl
  • 4. Add vanilla extract to the batter
  • 5. Mix until combined
  • 6. Add all purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda and sea salt to a clean medium bowl
  • 7. Whisk until blended
  • 8. Transfer dry ingredients to batter bit by bit while mixing
  • 9. Add stout to a clean small bowl
  • 10. Transfer liquid to batter and mix
  • 11. Transfer batter to 2 muffin pans
  • 12. Bake until skewer tests clean - 20 min, 170°C
  • 13. Let cool completely
  • 14. Add salted butter and powdered sugar to a clean large mixing bowl
  • 15. Mix until smooth
  • 16. Add white chocolate to a clean medium glass bowl
  • 17. Melt in double boiler until smooth
  • 18. Fold chocolate mixture into icing gradually
  • 19. Frost

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