Blueberry Crumble Oatmeal Stout Cupcakes with Cream Cheese Frosting

Crumble topping:

7 tablespoons unsalted butter, slightly melted

1/2 cup oats

3/4 cup all-purpose flour

1/2 cup brown sugar

Pinch of salt

Cupcakes:

2 1/2 cups sugar

3 cups all-purpose flour

1 teaspoon baking soda

Pinch salt

1 bottle Pyramid Oatmeal Stout, at room temperature

1 stick butter, melted

3 large eggs

1 tablespoon vanilla

3/4 cup sour cream

Blueberry stout filling:

1/2 cup blueberry jam

1 tablespoon Pyramid Oatmeal Stout

Juice from 1/2 a lemon

Cream cheese frosting:

8-ounce package cream cheese, softened

1/4 cup heavy cream

1 tablespoon vanilla

1 pound confectioner's sugar

1. Preheat oven to 350 degrees.

2. For the crumble topping, use your hands or two knives to incorporate the butter evenly into the other ingredients. Spread in a single layer on a cookie sheet; bake for 10 to 15 minutes or until golden brown. Set aside.

3. For the cupcakes, sift dry ingredients together. Using an electric mixer on low speed, beat stout and butter until blended and frothy. Add eggs, one at a time. Slowly add vanilla and sour cream. Add dry mixture gradually.

4. Fill muffin tins 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle emerges clean.

5. Whisk the blueberry filling ingredients together.

6. Using an electric mixer, beat cream cheese until smooth and creamy. Slowly add cream and vanilla. Beat in confectioner's sugar until smooth. Refrigerate.

7. When the cupcakes have cooled for 10 to 15 minutes, hollow out a small hole in the center of each; fill with a blueberry filling. Spread a little bit over the top of each cupcake, then sprinkle with crumble. Top with piped cream cheese frosting.

-- Christina Walker, winner, Pyramid Alehouse cupcake contest