Chocolate Stout Pretzel Cupcakes

frosted cupcake on top of two plates with a fork

5 from 11 reviews

This easy chocolate cupcake recipe has a salty, sweet twist! With rich stout undertones, a salty pretzel crunch and a sweet caramel drizzle, these chocolaty bad boys are the ultimate decadent treat.



For the chocolate stout cupcakes:

For the vanilla buttercream frosting:

For the garnish:


  1. Preheat your oven to 350F/175C and line your cupcake pan.
  2. In a small bowl, combine your dark chocolate and milk, and microwave for 30 seconds, or until the chocolate begins to melt.
  3. Stir until the chocolate has melted completely, then set aside to cool in the refrigerator.
  4. In a large bowl, beat the egg until light and frothy.
  5. Add the oil and continue beating until the two have completely combined.
  6. Whisk in the sugar, flour, cocoa, baking soda and powder, and the chocolate/milk mixture.
  7. Add the beer and gently whisk until just combined.
  8. Pour the batter into your lined cupcake pan and bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
  9. To make the frosting, combine the granulated sugar and water in a small saucepan and heat over medium-high heat until a candy thermometer registers 240F/115C.
  10. While the syrup cooks, beat your egg whites in the bowl of a stand mixer until they hold stiff peaks.
  11. On low, pour the hot syrup into the egg whites, increase the speed to high, and beat until the bowl is no longer warm to the touch.
  12. On low, begin adding the butter piece by piece until all the butter has been added.
  13. Add the vanilla extract, increase the speed to high, and beat until the frosting is smooth and creamy.
  14. Fill a piping bag with the frosting, attach a tip of your choosing (I used a large, round tip), and frost your completely cooled cupcakes.
  15. Drizzle with caramel sauce and crushed pretzels.



Keywords: easy chocolate cupcake recipe, chocolate stout cupcakes, how to make chocolate cupcakes