Chocolate Stout Cupcakes

 

These are mighty tasty cupcakes. They do not taste like beer, it just adds to the moistness. They are delicious to eat with the leftover stout as your beverage. This recipe has a crumb crust so you don't have to frost it. Bake it and it is done! This is a variation of the recipe in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. I truly do recommend this book. Every recipe I've made from it has been delicious! Makes 12 cupcakes.

Topping

1/4 C all purpose flour

1/4 C cocoa powder

1/4 cup sugar

2 TB canola oil

Cupcakes

3/4 C soy milk

1 tsp apple cider vinegar

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1/2 C plus 2 TB all purpose flour

1/2 C whole wheat pastry flour

1/3 C cocoa

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

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1/4 C stout beer

3/4 C sugar

1/3 C canola coil

1-1/2 tsp vanilla extract

Directions

Preheat oven to 350 degrees. Place liners in muffin tin. To make topping, mix dry ingredients until well blended. Add oil and mix until it's clumped in pea size balls. Set aside.

In large bowl, add milk and vinegar. Mix and set aside. In medium size bowl, add flour, cocoa, baking soda, baking powder and salt. Mix well. Add the rest of wet ingredients including sugar into the large bowl and mix until frothy. Add dry ingredients in two passes. Mix for a couple of minutes with a hand mixer. Scoop batter into liners. Sprinkle topping on top of each cupcake, taking care that it doesn't sink into batter. Bake for about 22 minutes until toothpick comes out clean. Let cool on rack.