Beer infused chocolate mint cupcake recipe

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Mmmmmmmm
Chocolate and mint. Mint and chocolate. A magical pairing of flavors that stands the test of time. For some, it's more epic than peanut butter and chocolate. If you would like to celebrate this epic combo for National Chocolate Mint Day (February 19), this recipe brings a rich, boozy hint of beer to it.

BEER INFUSED CHOCOLATE MINT CUPCAKES
Ingredients for the cake

  • Duncan Hines Dark Chocolate Fudge Cake Mix-this is my favorite chocolate cake mix to bake with, but feel free to use your favorite
  • 4 eggs
  • 1 cup Warped Wing 10 Ton Oatmeal Stout-I use 10 Ton in a wide variety of recipes since it is a personal favorite and readily available. 
  • 1/2 cup melted butter

Ingredients for the frosting

  • 4 cups powdered sugar, sifted
  • 2 sticks salted butter, softened
  • 1 tablespoon heavy cream
  • 1/2 teaspoon peppermint extract
  • green food coloring as needed

Directions
Preheat oven to 350 degrees F and line cupcake pans with liners. In a large bowl, combine all cake ingredients and beat until smooth. Fill liners halfway and bake for the time stated on the cake mix box. Remove from oven and allow to cool completely on a wire rack. While cupcakes are cooling, combine powdered sugar and butter in another bowl and mix on low until combined then turn speed to medium and add milk. Once blended, add extract and food coloring until fully combined. Check to ensure your frosting is at the desired consistency, flavor and color and tweak if needed. Frost and decorate as desired.

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