Chocolate Guinness Cupcakes

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What would St. Patty’s Day be without beer? And not just any beer, but good ol’ Irish beer like Guinness. It would be a whole lot less festive that’s what! But unfortunately, if you’re like me, the taste of beer isn’t really your cup of tea, especially a dark beer like Guinness.  Seriously, I can’t get a swig of any type of beer down without having my face forced into erratic puckered expressions. So what’s a gal to do? Add some chocolate and whip that Guinness into an easy-to-swallow cupcake!

Chocolate Guinness Cupcakes
Yields 12 cupcakes

Ingredients:

For the cupcakes:
4 tbsp. (57 grams) butter, at room temperature
1 cup granulated sugar
4 tbsp. cocoa powder
1 egg
2 tsp. vanilla extract
1 tsp. baking soda
3/4 cup Guinness beer
1/4 cup sour cream
1 cup all purpose flour

For the frosting:
8 oz. (250 grams) cream cheese
4 tbsp. butter, softened
2 tsp. vanilla extract
3 1/2 cups powdered sugar

Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your cupcake pan(s) with liners. In a large bowl, cream the butter on high until smooth. Add the granulated sugar and mix until small clumps form. Add the egg, vanilla extract, cocoa powder, baking soda, and Guinness beer, mixing until all ingredients are well incorporated and there are no longer any lumps. For those of you that would like a milder or stronger beer flavor, you can adjust the amount of Guinness up or down by 1/4 of a cup. Add 1/2 cup flour, the sour cream, and the final 1/2 cup of flour, mixing between each new addition. Pour the batter into the lined cupcake pan(s) and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Set aside to cool before frosting.

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In a medium size bowl, cream the butter. Make sure to get out as many lumps as possible before adding any other ingredients. Once the butter is sufficiently cream, whip in the cream cheese until the two are thoroughly combined. Add the vanilla extract and powdered sugar, and mix until all ingredients are incorporated and there are no lumps. This frosting can be a little runny if you intend on piping it, so I would suggest refrigerating it for an hour before use. Spoon the frosting into a bag, affix with the desired tip and pipe onto the cupcakes. Because this frosting isn’t as stiff as the buttercream, you don’t need to pipe all the way out to the edge of the liner; it’ll naturally flow out to the edge, but will still hold a pretty piped design.

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Happy baking!

Source:
Cupcake recipe adapted from Annie’s Eats

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