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Cooking With Beer: Double Decker Porter Chocolate Cupcake Recipe


Our traditional English-Style porter Double Decker has a decadent and silky character that makes it a great pairing option with many foods – even desert. We’ve been whipping up some recipes in the Brew Bus kitchen lately (which isn’t a real thing…but should be) and we thought desert was the perfect course to use this beer in.


  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 can of Double Decker English-Style Porter
  • 1 stick butter, melted
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream


  • 2 tablespoons of softened butter
  • 2 cups of confectioner’s sugar
  • 1 8 oz package of cream cheese
  • 4 tablespoons of Double Decker
  • Dash of vanilla extract

To make cupcakes:

Begin by pre-heating oven to 350 degrees F and grease muffin tray (or use baking cups). Recipe makes 24 cupcakes.

Combine dry ingredients in a mixing bowl.

In a separate bowl, combine melted butter, Double Decker, and vanilla extract. Gradually beat in eggs, followed by sour cream. Slowly mix in dry ingredients.

Fill muffin trays or baking cups about ¾ of the way. Bake for 12 minutes, rotate, and put back in for another 12 minutes or until they are set in the middle. Allow cooling before frosting.

To make frosting:

Begin by thoroughly combining butter and cream cheese with an electric hand mixer. Gradually add in confectioner’s sugar until smooth. Lastly mix in beer and a dash of vanilla. Cover and refrigerate until cupcakes are ready to be frosted. We sprinkled some crushed Ferrero Rocher chocolate on top to set it off.