Ingredients

The following ingredients have 24 Servings
  • 1 box Devil's Food Cake Mix (I used Betty Crocker brand)
  • 1 1/4 cup Braxton Black Raspberry Chip Milk Stout (or similar milk stout)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 stick unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 1/4 cup black raspberry jam (I used All-Fruit brand)
  • 1 tsp vanilla extract
  • 3 1/2 cups powdered sugar
  • 1/2 tsp salt

Instruction

  • Preheat oven to 350 degrees.
  • Line 24 muffin cups with paper or foil muffin liners.
  • In a large bowl beat together all the cupcake ingredients (cake mix, milk stout, vegetable oil and eggs) with a hand mixer on low speed. Scrap down the sides of the bowl with a spatula. Then beat the cupcake batter on high for 2 minutes.
  • Evenly divide the cupcake batter among the 24 muffin liners.
  • Bake the cupcakes for 18 - 22 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cupcakes are cooling, add the softened butter, cream cheese, black raspberry jam and vanilla to a large bowl. Beat together with a hand mixer. Start on low speed and then beat on high for a couple of minutes until smooth.
  • Add the powdered sugar and salt. Again beat with the mixer on low speed to incorporate the sugar and then beat on high for 1 minute.
  • The frosting will be soft. I refrigerated my frosting for a couple of hours before frosting the cupcakes.