Devil’s food cake mix is made with a locally brewed chocolate milk stout beer and topped with a purple-hued black raspberry cream cheese frosting to make these Black Raspberry Chocolate Stout Cupcakes.
I love supporting local food. So when my favorite local ice cream purveyor offered me free ice cream so I could try a local beer I immediately got on board. Graeter’s Black Raspberry Chip flavor is legendary. The ice cream is such a lovely purple color and the black raspberry flavor is amazingly fresh and rich and studded with dark chocolate, melt in your mouth chocolate chunks unlike any other chocolate in any other brand I’ve ever tasted.
Graeter’s decided to partner with Braxton Brewing Company to put that amazing combination of flavors – chocolate and black raspberry – into a locally brewed milk stout. The result was so popular I wasn’t even able to find the beer myself. I had to rely on my neighbor’s daughter, who is doing her pediatric residency in Louisville, Kentucky, to find it for me. So my beer traveled to me from over an hour and half away so I could bring this recipe to you.
Don’t fret if you can’t find this specific brew. You can use any stout beer in the cupcake batter. The black raspberry cream cheese frosting is really what helps to mimic both the famous ice cream flavor and the popular milk stout.
My neighbor actually gave me the idea for this recipe. She’s a terrific baker. So I owe her a lot of cupcakes in the future! I really think you should bake a batch of these cupcakes soon and savor the black raspberry and chocolate flavor combination for yourself!
Black Raspberry Chocolate Stout Cupcakes
- 1 box Devil's Food Cake Mix I used Betty Crocker brand
- 1 1/4 cup Braxton Black Raspberry Chip Milk Stout or similar milk stout
- 1/2 cup vegetable oil
- 3 large eggs
- 1 stick unsalted butter softened
- 8 oz cream cheese softened
- 1/4 cup black raspberry jam I used All-Fruit brand
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
- 1/2 tsp salt
Preheat oven to 350 degrees.
Line 24 muffin cups with paper or foil muffin liners.
In a large bowl beat together all the cupcake ingredients (cake mix, milk stout, vegetable oil and eggs) with a hand mixer on low speed. Scrap down the sides of the bowl with a spatula. Then beat the cupcake batter on high for 2 minutes.
Evenly divide the cupcake batter among the 24 muffin liners.
Bake the cupcakes for 18 - 22 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are cooling, add the softened butter, cream cheese, black raspberry jam and vanilla to a large bowl. Beat together with a hand mixer. Start on low speed and then beat on high for a couple of minutes until smooth.
Add the powdered sugar and salt. Again beat with the mixer on low speed to incorporate the sugar and then beat on high for 1 minute.
The frosting will be soft. I refrigerated my frosting for a couple of hours before frosting the cupcakes.