Chocolate Stout Cakes With White Chocolate Buttercream
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- Total Time
- 1hr 5mins
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- Serves
- 24
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- Calories
- 260
A smooth white chocolate buttercream frosting makes the perfect complement to our deliciously rich chocolate and stout cupcakes.
recipe updated Feb 18, 2022
Ingredients
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- Egg
- 1
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- Sunflower oil
- 80 g
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- Buttermilk
- 220 g
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- Vanilla extract
- 2 teaspoons
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- All purpose flour
- 250 g
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- Cocoa powder
- 90 g
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- Granulated sugar
- 150 g
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- Brown sugar
- 150 g
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- Baking soda
- 1 tablespoon
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- Sea salt
- 1 pinch
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- Salted butter
- 150 g
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- Powdered sugar
- 350 g
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- White chocolate
- 100 g
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- Stout
- 220 g
Tools
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Spatula
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Oven
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Whisk
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Wooden spoon
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Large mixing bowl
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Medium bowl
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Medium glass bowl
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Small bowl
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Muffin pan - 12-hole
Step preview
- Pre-heat oven - 170°C
- Grease 2 clean muffin pans
- Add egg, sunflower oil and buttermilk to a clean large mixing bowl
- Add vanilla extract to the batter
- Mix batter until combined
- Add all purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda and sea salt to a clean medium bowl
- Whisk until blended
- Transfer dry ingredients to batter bit by bit while mixing
- Add stout to batter and mix
- Transfer content of large mixing bowl to 2 muffin pans
- Bake until skewer tests clean - 20 min, 170°C
- Let cool completely
- Add salted butter and powdered sugar to a small bowl and mix icing until smooth
- Add white chocolate to a clean medium glass bowl
- Melt in double boiler until smooth
- Gradually, fold melted chocolate into icing until smooth
- Frost the tea cakes with the icing