Short Pour: Cupcakes, Ice Cream, and Beer

Beer in the kitchen – and in unexpected dishes.

A growing number of chefs – and home cooks – are now using beer as a key ingredient in many dishes. From the old standby, beer battered fish, to more complex recipes such as beer-braised short ribs or beer infused duck confit, beer has become a serious culinary player. And some folks may find it surprising, but the recipes don’t end with the main course. Beer Geeks host Michael Ferguson says beer can also make the most of dessert.

Chocolate milk stout cupcakes

Milk Chocolate Stout Cupcakes

Cupcake Ingredients

  • 517 grams Cupcake Cruiser Chocolate Cake Mix ( flour, baking powder, baking soda, cocoa powder, salt)
  • 96 grams chocolate pudding mix
  • 4 Eggs, room temperature
  • 1 Cup sour cream
  • 3/4 cup Lugene Chocolate Milk Stout
  • 1/2 cup butter, melted
  • Chocolate Lugene Ganache Filling Ingredients

    • 2 Cups of chocolate chips
    • 1/2 Cup of Lugene Chocolate Milk Stout
    • 1/2 Cup of heavy cream
    • Lugene Brown Sugar Buttercream

      • 1/2 cup Lugene Chocolate Milk Stout
      • 1/2 Cup of brown sugar
      • 1/2 Cup of heavy cream
      • 2 Cups of butter
      • 1 Cup sour cream
      • 3/4 cup Lugene Chocolate Milk Stout
      • 1/2 cup butter, melted


  1. Ganache Filing: Place chocolate chips in a heat safe bowl. In a pot on the stove, add the heavy cream and Lugene Chocolate Milk Stout and cook over medium heat until mixture is hot and bubbily. Sir frequently for about 5-8 minutes. Pour the cream/stout mixture over the chocolate chips and stir until all ingredients are combined. Place ganache in the refrigerator and allow to cool to slightly below room temperature.
  2. Lugene Brown Sugar Buttercream: Place Lugene Chocolate Milk Stout into a pot on the stove and heat until very hot. Keep at a simmer for 3-5 minutes. Add the brown sugar and stir until completely dissolved. Allow to cool to room temperature before adding to the buttercream. In the bowl of a stand mixer, cream the butter (at room temperature) until smooth. Add the cooled brown sugar/Stout mixture to the butter and mix until combined. Add the powdered sugar 2 cups at a time until all is combined and frosting is at a good consistency (stiff peaks formed). Turn mixer to high and let whip until the frosting is fluffy and well combined.
  3. Lugene Chocolate Milk Stout Cupcakes: Preheat oven to 350 degrees and line a regular sized muffin tin with paper liners.In a large mixing bowl, combine Cupcake Cruiser pre-made chocolate cake mix, pudding mix, eggs, sour cream, beer, and melted butter.Be sure your ingredients are at room temperature so the melted butter will not cease up.Mix on medium speed for 1-2 minutes until thoroughly combined. Batter will be thick. Spoon batter into cupcake liners to about 3/4 way full. Bake for 15-20 minutes. Remove from pan and allow to cool completely.
  4. Assembly: Prepare the ganache filling and brown sugar/stout mixture on the stove first so that these ingredients can cool before use. Bake cupcakes as directed. Allow cupcakes to cool. While cupcakes are cooling, prepare brown sugar/stout buttercream with the cooled brown sugar/stout mixture from the stove. Once cupcakes are cooled, core the center of the cupcakes and fill with the Lugene Chocolate Ganache once the ganache is cooled.Top with Lugene Brown Sugar Buttercream and finish off with a Chocolate Covered Pretzel.

The views and opinions expressed herein are those of the author's alone and do not necessarily reflect the views of Ora Media, LLC, its affiliates, or its employees.

Continue the Discussion