Chocolate Stout Cakes With White Chocolate Buttercream



Posted April 5, 2022 (Last updated April 5, 2022)



Total Time

1hrs 5mins



A smooth white chocolate buttercream frosting makes the perfect complement to our deliciously rich chocolate and stout cupcakes.


  • Egg icon
  • Sunflower oil icon
    Sunflower oil80 g
  • Buttermilk icon
    Buttermilk220 g
  • Vanilla extract icon
    Vanilla extract2 teaspoons
  • All purpose flour icon
    All purpose flour250 g
  • Cocoa powder icon
    Cocoa powder90 g
  • Granulated sugar icon
    Granulated sugar150 g
  • Brown sugar icon
    Brown sugar150 g
  • Baking soda icon
    Baking soda1 tablespoon
  • Sea salt icon
    Sea salt1 pinch
  • Salted butter icon
    Salted butter150 gsoftened
  • Powdered sugar icon
    Powdered sugar350 g
  • White chocolate icon
    White chocolate100 gchopped
  • Stout icon
    Stout220 groom temperature

  • 1. Pre-heat oven - 170°C
  • 2. Grease 2 clean muffin pans
  • 3. Add egg, sunflower oil and buttermilk to a clean large mixing bowl
  • 4. Add vanilla extract to the batter
  • 5. Mix batter until combined
  • 6. Add all purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda and sea salt to a clean medium bowl
  • 7. Whisk until blended
  • 8. Transfer dry ingredients to batter bit by bit while mixing
  • 9. Add stout to batter and mix
  • 10. Transfer content of large mixing bowl to 2 muffin pans
  • 11. Bake until skewer tests clean - 20 min, 170°C
  • 12. Let cool completely
  • 13. Add salted butter and powdered sugar to a small bowl and mix icing until smooth
  • 14. Add white chocolate to a clean medium glass bowl
  • 15. Melt in double boiler until smooth
  • 16. Gradually, fold melted chocolate into icing until smooth
  • 17. Frost the tea cakes with the icing

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