Chocolate Stout Cupcakes with Brown Sugar Buttercream and Bacon
Prep time: 
Cook time: 
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Serves: 18-24 cupcakes
These cupcakes are so good my coworkers said they're better than [redacted] and they needed a cigarette after eating one ;) The frosting recipe is from Lemon Sugar.
  • 1 box of Devil’s Food cake mix (or other moist chocolate cake mix – I used Pillsbury Moist Supreme Devil’s Food cake mix)
  • Vegetable oil per the cake mix instructions
  • Eggs per the cake mix instructions
  • Replace the water per the cake mix instructions with a dark beer like a stout or porter (I used one cup of imperial stout)
  • 2 teaspoons of instant espresso powder
  • 1 and ½ cups (3 sticks) unsalted butter, softened
  • ½ cup packed brown sugar
  • 2-3 cups powdered sugar
  • ⅓ cup heavy cream (I used whole milk since that’s what we had in the fridge)
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • About 3 strips of bacon, cooked and chopped into small pieces
  1. Preheat oven to 350*.
  2. Prepare two cupcake pans with cupcake liners, and set aside.
  3. Prepare the cupcake batter following the instructions on the box.
  4. Fill each cupcake well about ⅔ full.
  5. Bake 18-22 minutes, or until just firm to the touch or a cake-tester comes out clean.
  6. Remove from oven and allow to cool.
  7. While your cupcakes are baking and cooling, start making your frosting.
  8. Beat the butter and brown sugar in a mixer with the whisk attachment until soft and fluffy.
  9. Add powdered sugar (1 cup at a time), salt, and heavy cream.
  10. Beat on the lowest speed until just incorporated.
  11. Add vanilla, and beat on high until light and fluffy.
  12. Add additional powdered sugar or cream until desired consistency is met.
  13. Frost liberally and garnish with chopped up pieces of fried bacon :)
I used Medaglia D’Oro instant espresso powder, but you can also use a packet of dark roast Starbucks Via instant coffee.
Recipe by Fiscally Chic at