S’more Stout Cupcakes

~ SL

Shopping local is always important, but now, more than ever, Winnipeg small businesses need our support. These cupcakes echo all of the smore-like flavors of the Kilter S’more Scout with the crispy texture of a toasted marshmallow, a gooey marshmallow centre and a fluffy subtly chocolate buttercream on top.

Jump to Recipe

My friend Pat from the Bros, Bumps & Beers podcast gifted me this Kilter S’more Scout to try. As soon as I read the description on the can, I knew I had to use it in a cupcake, which I in return shared with the guys at the podcast. You can also listen to the Bros, Bumps & Beers’ review of the Kilter S’more Scout here.

S’morey goodness

This stout tasted exactly as described. Chocolately, marshmallowy and sweet with a subtle hint of cinnamon and campfire. I savoured every drop like I savored every crumb of this cupcake. If you aren’t into cupcakes, this beer will make the perfect dessert substitution. And if you like the best of both worlds, crack the can, make the cupcakes and drink the rest.

Layers of s’more flavour

These cupcakes highlight several dimensions of smore-like flavors. The tops bake up crispy and chewy like a perfectly toasted marshmallow. The centre oozes with a gooey marshmallow fluff filling. I made the marshmallow fluff from the Jenna Rae Cakes and Sweet Treats book (another amazing local Winnipeg business and a must-have for your cookbook collection if you like to bake). You could substitute it with a store-bought jar of fluff. Finally, these cupcakes are topped with a fluffy buttercream, subtly flavored with cocoa and cinnamon. I didn’t have any graham wafers when I made these, but a crumble on top the of icing would be delicious too.

Substitutions

The Kilter S’more Scout is a limited edition beer and may not be available when you want to make these cupcakes. You could also use another stout. May I suggest exploring the options available from some other local Winnipeg breweries such as Half Pints, Sookrams, or Barnhammer to shop local. If you’re not into baking with beer, you could also substitute it with milk or black coffee. The texture of the cupcake may change, depending on the substitution you choose, however you’ll still have a delicious cupcake.

The perfect accompaniment for any meal

Enjoy these s’more cupcakes any time, as a dessert or snack. Sourcing local ingredients for your meals is an easy way to support local Manitoba businesses. Try these Lemon Basil Chicken Burgers (made with local Manitoba chicken) or this mac & cheese (made with local Bothwell cheese) to start shopping local.

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S’more Stout Cupcakes

The flavors of Kilter's S'more Scout beer are all echoed in cupcake form. Crispy, chewy toasted marshmallow, chocolate with a hint of cinnamon.

Course Dessert
Keyword beer, beer cupcake, cupcake, smore, stout, stout cupcake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup unsweetened applesauce
  • 2 eggs
  • 1/4 cup canola oil
  • 1 tbsp vanilla
  • 1/4 cup milk
  • 3/4 cup Kilter S'more Scout Can substitute with another stout, milk or black coffee.
  • 1 Tbsp White or Apple Cider Vinegar

Filling

  • 1 cup marshmallow fluff

Frosting

  • 1/2 cup butter
  • 2 1/2 cup icing sugar
  • 1 tsp vanilla
  • 2 tbsp cocoa
  • 1/4 cup heavy cream
  • 1 pinch cinnamon

Toppings

  • mini marshmallows
  • mini chocolate chips
  • crumbled graham wafers

Instructions

  1. Combine dry ingredients. Set aside.

  2. Mix all wet ingredients except beer & vinegar.

  3. Add dry ingredients to the wet ingredients.

  4. While mixing, gradually add beer, then vinegar.

  5. Scoop into muffin liners and bake at 350 degrees Farenheight for 20 minutes.

Frosting

  1. Soften butter using the paddle attachment on a stand mixer.

  2. Add vanilla, then the cocoa & icing sugar.

  3. Mix at low speed until combined.

  4. Gradually add the heavy cream and whip on high for 3 minutes or until fluffy.

Filling and Decorating

  1. Once the cupcakes have cooled, fill a piping bag fitted with a round tip with marshmallow fluff.

  2. Plunge the piping tip into the centre of the cupcake and squeeze out a small amount of fluff into each cupcake.

  3. Fill a second piping bag fitted with a 1M tip with icing and place a swirl of icing on each cupcake.

  4. Sprinkle the tops with crumbled graham wafers, mini chocolate chips and mini marshmallows, as desired.

Recipe Notes

If substituting the beer with milk or coffee, the texture of the cupcake may change slightly. 

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