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What's Up Magazine

Chocolate Pumpkin Porter Cupcakes

Nov 19, 2013 12:44PM ● By Cate Reynolds
The beer fan in your family will love these cupcakes, since they are made with a rich, dark pumpkin porter. The cupcake fan in your family will love them because they are topped with a spiced buttercream. The dessert fan in your family will love them because they are cupcakes and thus, they are delicious.


For the cupcakes:
12 ounces pumpkin porter
1/2 cup milk
1/2 cup vegetable oil
3 eggs
3/4 cup Greek yogurt
3/4 cup cocoa powder
2 cups sugar
2 1/2 cups all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 tsp. baking soda

For buttercream:
2 sticks butter, softened
4 cups confectioner’s sugar
1 to 2 tsp. cinnamon
splash of cream or milk


Preheat oven to 350 degrees. Line muffin tin with paper liners. In the bowl of a mixer, combine porter, milk and vegetable oil. With the mixer set to low, add in eggs one at a time. Add in yogurt and mix until fully combined. In a large bowl, combine cocoa, sugar, flour, spices and baking soda. combine the dry with the wet, whisking until it comes together. The batter will be a bit thin. Divide the batter into the muffin cups, about 3/4 of the way full. Bake for 25 minutes until cooked through. Set aside to cool completely before removing from tin and frosting. While they cool, prepare the frosting. Combine butter, sugar and cinnamon in a mixer and whip until fully combined and fluffy. Add cream as needed to get the desired consistency. The icing should be a bit thick but not overly stiff. Put frosting into a piping bag fitted with a round tip and pipe onto the cooled cupcakes. Top with sprinkles if you choose.

Makes 20 cupcakes

--Kim Cooper--