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Oatmeal Stout Cupcakes with Mascarpone Frosting

Oatmeal stout, oat flour and Mascarpone cheese = light and airy chocolate flavored cupcakes you will never forget.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American, Cooking with Beer
Servings: 12 -14
Author: Craft Beering


  • For the batter:
  • 2 cups oatmeal stout
  • 1 stick unsalted butter
  • 3/4 cup cocoa powder
  • 2 eggs
  • 2 cups sugar
  • 2 1/3 cups oat flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla
  • For the frosting:
  • 8 oz Mascarpone cheese
  • 1/4 cup confectioners sugar
  • 1 tsp cocoa powder optional
  • 1 tbsp vanilla
  • 1 cup heavy whipping cream


  • Line a 12 cupcake pan with standard size liners. Set aside.
  • In a small sauce pan melt the butter and add the 2 cups of oatmeal stout. Bring to simmer, add the cocoa powder, whisk until well incorporated and remove from heat. Set aside.
  • Heat oven to 375°F.
  • In the bowl of a stand up mixer beat the eggs with the sugar.
  • Add the salt, flour, baking soda, baking powder and vanilla and stir a few times to combine.
  • Begin to slowly add the stout butter mixture and continue to mix on low until all the ingredients are well combined. The batter will appear runny. Do not despair.
  • Pour the batter into the cupcake liners and bake for 16-18 minutes.
  • Meanwhile make the frosting.
  • Frosting: Whisk the Mascarpone and confectioners sugar and add the cocoa (if using) and vanilla. Blend well and set aside.
  • In a separate bowl, whip the heavy cream until it begins to stiffen slightly. Fold it into the Mascarpone mixture.
  • Let the baked cupcakes cool off before decorating with the frosting.