Beer & Pretzel Cupcakes

Know what’s better than cupcakes?  Cupcakes with beer in them with a salty pretzel topping!  Awwww yeah, I’m going to enjoy my St. Patrick’s Day with these bad boys!

And if you like your beery desserts shooter-style, don’t miss Mini Guinness Floats!

Beer & Pretzel Cupcakes
Inspired by The Hobo Kitchen

1 box Devil’s Food Cake Mix
1 (3.9 oz) package instant chocolate pudding mix
1 cup (8 oz) sour cream
¾ cup canola oil
4 eggs
1 cup Stout beer


Preheat the oven to 350 degrees F.  Place paper liners into two muffin tins.

Place all of the ingredients into the bowl of a stand mixer.  Beat for 2 minutes on medium speed until smooth and well combined. 

Fill each cupcake liner about 2/3 full with batter and bake for 22-25 minutes.  Make additional cupcakes with any leftover batter.  Do not overfill.

Cupcakes are done when a toothpick inserted into the center of a cupcakes comes out clean.

Cool the cupcakes completely before icing.

Use a large icing tip to frost the cupcakes.  Press pretzels into the icing.  Serve within a few hours (the pretzels will begin to soften as they sit)

Makes 24-28 cupcakes


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