Chocolate stouts are a thing of beauty. From sweet and rich to dry and savory, I haven’t met a chocolate stout I didn’t like. When it comes to baking a rich chocolate cake or some unforgettable muffins, this beer lends more than just good taste – the leavening power of beer gives a great texture. Below are some of my favorites (in no particular order) that are fairly easy to find at those big beer stores, but check out your local craft breweries first to see if you can throw some local craft beer love their way.
- Southern Tier – Choklat
- Rogue – Chocolate Stout
- Brooklyn Black Chocolate Stout
- Youngs – Double Chocolate Stout
- Bison – Chocolate Stout
- Great Divide – Chocolate Oak Aged Yeti
Chocolate Stout Chocolate Chip Muffins
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 1 cup sugar
- 1 cup semi-sweet chocolate chips
- ¼ cup melted butter
- ¾ cup beer
- ½ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F
- In a large bowl mix together the flour, baking powder, baking soda, cocoa powder, salt, sugar, and chocolate chips set aside.
- In a separate bowl stir together the melted butter, beer, vegetable oil, egg and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Scoop batter into the wells of a muffin tin that have been lined with muffin papers or sprayed with cooking spray until about 2/3 full.
- Bake for 16-18 minutes or until the tops spring back lightly when touched.
- Serve warm.
Photo credit: Jackie Dodd