Chocolate stout cakes

Chocolate Stout Snack Cakes


  • 1 cup buttermilk
  • 1 cup stout beer
  • 1 teaspoon espresso powder
  • 2 cups flour
  • ⅔ cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1⅓ cups sugar
  • ¾ cup vegetable oil
  • 1 egg
  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • Pinch salt
  • 12 ounces semi-sweet chocolate, melted
  • Sprinkles


Preheat the oven to 350°F. Grease three 12 cup muffin tins.

In a small bowl, mix the buttermilk, beer and vanilla. In a medium bowl, mix together the flour, cocoa powder, espresso, baking soda and salt.

In a large bowl, mix the sugar and oil with an electric mixer. Beat in the egg and slowly alternate adding in the dry ingredients and the wet ingredients until everything is combined. Spoon about 2 tablespoons of the batter into each muffin cup and bake them for 10-12 minutes. Let the cakes cool in the muffin tin before removing them.

For the Filling:

In a large bowl, beat the mascarpone, cream, powdered sugar, vanilla and salt until smooth and thick.

Spoon the mascarpone filling onto the flat sides of half of the cakes. Top them with the remaining cakes. Dip each cake halfway into the melted chocolate and then roll it in decorative sprinkles. Refrigerate until the cakes are set, at least 1 hour up to 48 hours. Serve the cakes chilled.


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