Recipes: Mr. Hyde Cupcakes with Mocha Buttercream

Back in May, our own Emily Klutts made her way even further into our good graces by showing up to work with these:


Those are Mr. Hyde cupcakes with mocha buttercream frosting. I’ll be honest–I’ve been holding out on publishing Emily’s guest recipe blog, but now seems like the perfect time. The weather has cooled (not that eating cupcakes has any temperature requisite, but turning on the oven and baking them in the middle of the summer heat might not appeal to all) AND Mr. Hyde is on tap, available in growlers and available in bottles right now in the taproom. So without any further delay, here’s Emily…

I love to bake and my favorite thing to bake is cupcakes. So much so I have a facebook page: So when I saw we had a coffee cream stout on tap I knew I had the perfect frosting to go with a coffee stout cupcake. It also just so happened to be my best friend’s birthday, whom I’ve known since  first grade and I wanted to make a new recipe for her.

This recipe was one I looked up online. I tend to look at many different recipes before choosing one–this one turned out great so I’ll be sticking with it. The frosting recipe is one that I’ve found to be tried and true but you’ll definitely want a stand mixer to whip up this buttercream. I also learned a new tip from a Greenbush customer; that you should wipe out your mixing bowl with vinegar before making the frosting. He said it will help it stand up and make double the frosting when all of the oils are taken out of the bowl.

This recipe made 2 dozen standard cupcakes and 3 dozen mini cupcakes. I brought the leftovers to Greenbush and everyone gladly taste tested every last bite. Some co-workers still let me know they never got to try one; so I will need to make them again soon. I did have to triple the frosting recipe but I also love a lot of frosting.  And whenever I do a chocolate frosting I like to put mini chocolate chips on top for garnish and a little texture.

Mr. Hyde Cupcakes with Mocha Buttercream

Recipe adapted from
Makes 3 dozen+ standard cupcakes

Stout Cake
2 cups Mr. Hyde Coffee Cream Stout
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Emily’s Mocha Buttercream
2 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter
2 tablespoons unsweetened cocoa powder
1/3 cup semi-sweet chocolate
1 teaspoon finely ground espresso
1 1/2 teaspoons vanilla


  1. Preheat oven to 350°F. Line tins (as many as you have!) with cupcake liners.
  2. Bring 2 cups Mr. Hyde and 2 cups butter to a simmer in a heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Let cool slightly.
  3. Whisk flour, sugar, baking soda and 1 1/2 teaspoons salt in large bowl to blend.
  4. Using electric mixer, beat eggs and sour cream in another large bowl. Add stout-chocolate mixture to egg mixture and beat until just combined.
  5. Add flour mixture and beat briefly on slow speed (be careful not to overmix). Using rubber spatula, fold batter together until completely combined. Using a spoon or ice cream scoop, fill each cupcake liner about 2/3 full. Bake for 20 to 25 minutes (10-12 minutes for mini cupcakes), rotating pan(s) halfway through baking time (180 degrees and switching racks if baking two tins at a time), or until a toothpick inserted in the center of each cake comes out clean. Transfer tins to a wire rack and let cool for 10 minutes, then remove cupcakes from the tin to cool completely on wire rack.

Emily’s Mocha Buttercream

  1. Fit your stand mixer with the paddle attachment. Mix butter in bowl on medium speed until light and fluffy.
  2. Melt chocolate chips in microwave until completely smooth and melted (be careful not to burn the chocolate). Stir in espresso until dissolved.
  3. Whisk powdered sugar and cocoa powder together.
  4. With mixer on low speed, add powdered sugar in batches, alternating with melted chocolate, then add vanilla extract; mix until light and fluffy.
  5. Incorporate into butter on slow speed, alternating with melted chocolate. Add vanilla extract and whip until buttercream.
  6. Frost those cupcakes however you please.



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