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Beer and pretzel cupcakes need to be on your to-do list today. Sweet and salty is the perfect combo!
My kids go through snack phases where they’ll want the same thing over and over for weeks, and then suddenly decide it doesn’t taste good. I assume they just burn out their poor taste buds, but it’s still frustrating when I’m the one who has to keep to the food budget and things go uneaten.
Because of that, I’ve taken to using the bits and bobs we have left to create other recipes. When I saw the half-eaten bag of pretzels, I knew I had to whip up something fantastic.
My friend and I recently hit up the new bar in town that has about 45 beers on tap, and it reminded me how fun it is to try different beers. We had a whole discussion about how we might like wine but we don’t know anything about it (and yes, we’ve tried to learn), but beer just feels more approachable to learn about.
I love using beer for other things besides drinking, too, like my beer pancakes and beer cheddar waffles, but I wanted to go to dessert for this one.
We don’t have cake or cupcakes too often in this house. Usually I reserve them for birthdays or other parties, but sometimes regular days need celebrating too, right? One kid had a great report card and the other kid is finally wearing underpants, and if the latter isn’t something to celebrate I don’t know what is.
There’s only half an ounce of beer in each cupcake, and after baking 45% of that remains, so it’s really not much, but just enough to add a bit of flavor and lighter texture thanks to the yeast.
These beer and pretzel cupcakes are light and moist, and the pretzel buttercream just adds so much. Who knew just adding pretzels to buttercream would make a world of difference?!
I used chocolate stout for my version, but you can use your favorite dark beer.
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Beer & Pretzel Cupcakes
Ingredients
- 12 ounces chocolate stout beer
- 8 tablespoons unsalted butter
- 3/4 cup sifted cocoa powder
- 1 teaspoon espresso powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 3 eggs
- 1/2 cup sour cream
- 1 tablespoon pure vanilla extract
For the frosting
- 8 ounces unsalted butter, at room temperature
- 6 cups sifted powdered sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2/3 cup crushed pretzels, plus more pretzels for the tops, if desired
Directions
- Preheat oven to 350ยฐF and line 24 cupcake holes with paper liners.
- In a large saucepan, combine beer, butter, cocoa powder, and espresso powder. Heat over medium-low, whisking until butter has melted and ingredients are fully incorporated. Remove from heat.
- Whisk in sugar until melted.
- In another bowl, stir together flour, baking powder, baking soda, and salt.
- Once the beer-sugar mixture has cooled somewhat, quickly whisk in the eggs, sour cream, and vanilla until blended and smooth. (You want the mixture to be cooled so you don’t cook the eggs.)
- Whisk in flour mixture until you have a smooth batter.
- Pour batter into prepared cupcake pan. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in pan 5 minutes, then remove to a wire rack to cool completely.
To make the frosting
- When the cupcakes are cooled, combine butter and powdered sugar in a large bowl. Beat until it comes together, gradually increasing speed. Add the milk and the vanilla and keep beating until frosting is light and fluffy.
- Add the crushed pretzels and mix until just combined throughout.
- Frost cupcakes and top with a pretzel, if desired.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
Let’s hear it for wearing underpants! And for these cupcakes–I love chocolate stout cake, and what a great idea to top them with pretzel frosting! A match made in heaven!
Such creative, gorgeous and yummy cupcakes!
Let’s hear it for wearing underpants! And for these cupcakes–I love chocolate stout cake, and what a great idea to top them with pretzel frosting! A match made in heaven!
Pretzels and beer are basically the perfect combination, so I know these have to happen in my kitchen soon. I feel the same way about beer tastings vs wine tastings…
Beer and pretzels is such a classic combination — what a fun cupcake idea!
sounds like a winning combination to me.
OMG, these look amazing. One of the things I miss most about my gluten-filled days is beer. I have found a few beers I love, and I think these cupcakes might have to happen for a future shin dig! Awesome work.
I love the idea of pairing chocolate and beer, pretzels and cupcakes, sweet and salty. Wish I’d been at your house when these pretzels were placed atop these adorable sweets.
What a great idea! These look and sound amazing!
These sound like such fun Megan; you’ve managed to roll a beer, a snack and a dessert all into one nice little package…perfect!
I’m pretty obsessed with the idea of a pretzel buttercream, I have to admit.
@Amber I found out that it tastes best fresh – doesn’t quite keep the pretzel flavor overnight.
These cupcakes wouldn’t last any time at all at my house. What a fun treat!