Chocolate Porter Cupcakes
Recipe type: cupcakes
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 28
  • 1 ½ cups white sugar
  • ½ cup plus 2 tbs. light brown sugar
  • 2 large eggs
  • 1 cup half and half
  • ½ cup melted unsalted butter
  • 1¾ cups all-purpose flour
  • ¾ cup of good quality cocoa powder
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 1 cup of boiling porter style beer (such as Bell’s Porter)
  1. Heat oven to 350 degrees. Line cupcake pan with liners.
  2. In the bowl of a stand mixer, combine the dry ingredients—cocoa, flour, baking soda, baking powder, salt, and sugars. You may want to sift your dry ingredients if your cocoa has clumps, or just whisk the dry ingredients well. You can also use a hand mixer for this job.
  3. In a separate bowl, combine the melted butter, half & half, eggs, and vanilla. Add the wet ingredients to the dry ingredients and beat on medium speed for two minutes. Scrape down the bowl and mix for another 30 seconds. Now add in the boiling porter style beer and mix until the mixture is smooth. Use a rubber spatula to scrape the bottom of the bowl to ensure the beer is well incorporated into the batter. The batter will be thin.
  4. Fill the muffin cups about ⅔ full with the batter. I use a large glass measuring cup to fill the muffin cups. Bake the cupcakes for 22-24 minutes or until the cake springs back when lightly touched on the top. Cool in the pan on a rack for 5 minutes. Remove the cupcakes from the pan and cool completely before frosting. Frost them with Whipped Chocolate Ganache Frosting.
Recipe by My Rustic Table at