Chocolate Stout Cupcakes with Brown Butter Frosting and Maple Glazed Bacon

Yield: 24 cupcakes

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American

Summary: Rich chocolaty cake topped with the most amazing brown butter frosting and sweet maple glazed bacon pieces.

Equipment

• USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Ingredients

FOR THE CUPCAKES:

• 4 ounces semi-sweet chocolate, chopped (not chocolate chips)
• 3/4 cup unsweetened dark cocoa powder
• 1 teaspoon instant coffee granules
• 1 cup stout beer (such as Killian’s)
• 1/2 cup unsalted butter
• 2 cups unbleached all-purpose flour
• 1½ cups granulated sugar
• 1½ teaspoons baking soda
• 1 teaspoon sea salt
• 2 eggs
• 1/3 cup sour cream
• 1½ teaspoons vanilla extract

FOR THE STOUT GLAZE:

• 1/2 cup stout beer
• 2 tablespoons dark brown sugar
• 1 tablespoon unsalted butter

FOR THE MAPLE GLAZED BACON:

• 4 slices applewood slab bacon
• 1/3 cup pure maple syrup

FOR THE BROWN BUTTER FROSTING:

• 6 tablespoons unsalted butter
• 2 tablespoons maple bacon drippings, strained of impurities
• 3 cups powdered sugar
• 2 tablespoons pure maple syrup
• 1½ teaspoons vanilla extract
• 2 to 4 tablespoons whole milk

Instructions

MAKE THE MAPLE GLAZED BACON:

This savory-sweet topping is a game-changer. Don’t skip this step!

1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, then place an oven-safe wire rack on top of the foil. This setup allows air to circulate, ensuring crispy bacon.
2. Lay 3 to 4 strips of thick, applewood slab bacon evenly on the wire rack. Bake for 10 minutes to start the rendering process.
3. Carefully remove the pan from the oven. Flip each bacon strip, then generously brush them with pure maple syrup. Return the bacon to the oven and bake for another 5 minutes.
4. Repeat this brushing and baking process 4 to 6 more times. The goal is for the bacon to become fully cooked, deeply caramelized, and significantly darker in color, achieving that perfect sticky-crisp texture.
5. Once the bacon is cooked to perfection, remove it from the oven and transfer it to a cutting board. It will be slightly sticky at this point but will firm up as it cools. Be sure to reserve approximately two tablespoons of the maple bacon drippings from the baking sheet. Strain these drippings to remove any impurities; they will be a crucial, flavorful addition to our brown butter frosting.
6. Allow the glazed bacon to cool completely on the cutting board before roughly chopping it into small pieces. These will be your irresistible cupcake toppers.

MAKE THE CUPCAKES:

These cupcakes are surprisingly easy to make and yield a wonderfully moist, rich cake.

1. Begin by preheating your oven to 350°F (175°C). Line two 12-cup muffin tins with paper cupcake liners, preparing them for the delicious batter to come.
2. In a heat-safe medium-sized bowl, combine the unsweetened dark cocoa powder, finely chopped semi-sweet chocolate, and instant coffee granules. The coffee intensifies the chocolate flavor without making the cupcakes taste like coffee.
3. In a medium saucepan, combine 1 cup of stout beer (I prefer Killian’s for its robust flavor, and it’s what I often have on hand from other recipes) and 1/2 cup (one stick) of unsalted butter. Bring this mixture to a low simmer over medium heat, stirring occasionally, until the butter is completely melted.
4. Once the butter has melted and the stout is warm, carefully pour this aromatic stout-butter mixture over the chocolate-cocoa-coffee blend in your heat-safe bowl.
5. Allow the hot liquids to steep for a few minutes. This crucial step softens the chopped chocolate and dissolves the coffee granules. Stir the mixture until it becomes gloriously smooth and homogenous. Set this rich chocolate mixture aside to cool slightly while you prepare the other components.
6. In a separate large mixing bowl, whisk together the dry ingredients: 2 cups of unbleached all-purpose flour, 1½ cups of granulated sugar, 1½ teaspoons of baking soda, and 1 teaspoon of sea salt. Ensure they are well combined. Set this bowl aside.
7. In yet another large mixing bowl, combine the wet ingredients: two large eggs, 1/3 cup of sour cream, and 1½ teaspoons of pure vanilla extract. Whisk these together until the mixture is smooth, slightly thick, and resembles a creamy custard.
8. Now, it’s time to temper the eggs. While continuously whisking the egg mixture, sloooooowly pour in a small amount of the slightly cooled chocolate mixture. This gradually brings up the temperature of the eggs without scrambling them.
9. Once that small portion is well mixed, gradually pour in the remaining chocolate mixture while continuing to whisk vigorously until your arms might feel a slight burn – it’s worth it for the smooth batter!
10. Finally, add all the whisked dry ingredients to the wet mixture. Whisk, whisk, whisk until just combined and smooth. Be careful not to overmix, as this can lead to tough cupcakes. The batter should be thick and lusciously smooth. I confess, I almost wanted to stick my head under that cascade of beautiful cake batter!
11. Divide the cupcake batter evenly among the 24 prepared cupcake liners. Fill each liner about two-thirds full.
12. Bake for 15-18 minutes, or until a cake tester inserted into the center of a cupcake comes out clean. This indicates they are perfectly baked.

MAKE THE STOUT GLAZE:

This glaze adds an extra layer of stout flavor and keeps the cupcakes incredibly moist.

1. While the cupcakes are baking, grab the same medium saucepan you used earlier. Pour in 1/2 cup of stout beer (this is often the rest of the bottle, so no waste!). To this, add two tablespoons of dark brown sugar and one tablespoon of unsalted butter.
2. Heat the mixture over medium heat, stirring continuously until the sugar has completely dissolved and the butter has melted. Bring it to a gentle simmer, then reduce the temperature to low to keep the glaze warm and ready for brushing.
3. Once the cupcakes are out of the oven, let them cool in the muffin tins for 5-8 minutes. This allows them to set slightly.
4. After the initial cooling, gently brush the tops of the still-warm cupcakes with the stout glaze. This will infuse them with even more flavor and moisture.
5. Transfer the glazed cupcakes to a wire rack and let them cool completely before attempting to frost them. Patience is key for perfect frosting adhesion!

MAKE THE BROWN BUTTER FROSTING:

The nutty, caramelized flavor of brown butter frosting is truly unparalleled.

1. In a 10-inch skillet set over medium heat, melt 6 tablespoons of unsalted butter. Add the 2 tablespoons of strained maple bacon drippings you reserved earlier. This adds an incredible depth of flavor.
2. Continue to cook the butter-bacon drippings mixture, stirring occasionally. Watch it carefully! The butter will foam, then turn a beautiful golden amber color, releasing a fragrant, nutty aroma. This process usually takes about 5-8 minutes. Remove it from the heat as soon as you see the brown flecks at the bottom and smell the nutty aroma to prevent burning.
3. Immediately pour the browned butter and bacon drippings into a large bowl. This stops the cooking process. Allow it to cool completely to room temperature. It may firm up slightly, which is normal.
4. Once the browned butter mixture is cooled, add 3 cups of powdered sugar, 2 tablespoons of pure maple syrup, and 1½ teaspoons of vanilla extract to the bowl.
5. Using an electric mixer (handheld or stand mixer), start mixing on low speed. Slowly drizzle in 2 to 4 tablespoons of whole milk, one tablespoon at a time, until you reach your desired frosting consistency. You want it smooth, creamy, and spreadable, but not too thin.

ASSEMBLE THE CUPCAKES:

1. Once your glorious Chocolate Stout Cupcakes have cooled completely, it’s time for the grand finale. Using a spoon, an offset spatula, or a piping bag, place a generous dollop of the brown butter frosting on top of each cupcake.
2. Spread or swirl the frosting evenly across the top.
3. Finally, generously garnish each frosted cupcake with as much or as little of the chopped maple-glazed bacon as your heart desires. This is where the magic truly happens!