Chocolate Guinness Cupcakes
TIME/SERVINGS
Total: 50 mins
Active: 25 mins
Makes: 24 cupcakes
By Dave Lieberman
I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture, but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.
- 1 (12-ounce) bottle Guinness stout
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 3/4 cup unsweetened cocoa, plus more for garnish
- 2 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
For the frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup heavy cream
- 1 pound confectioners’ sugar
- Cocoa powder, for dusting
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
- In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
- Butter 24 muffin tins and divide the batter among the muffin tins.
- Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
Make the frosting:
- Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream. Slowly mix in the confectioners’ sugar.
- Top each cupcake with a heap of frosting and dust with cocoa.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
yum!
Try this with other (better) Stouts or perhaps a Porter.
Or, use a Framboise or Kriek for Chocolate raspberry or Chocolate Cherry beer cupcakes!
I made these the other night, subbing a chocolate English stout for the Guinness (I didn't want to buy a full 6-pack) and a mild white chocolate buttercream frosting for the cream cheese frosting. They are delicious; the stout adds an unusual but welcome dimension. The cupcakes have great texture and rose beautifully.
Dumb question: I know you're generally supposed to bake with room-temperature ingredients, but does this go for the Guinness as well?
These cupcakes were amazing, and extremely easy to make. I cook pretty extensively but this was my first bake-from-scratch effort and it came out perfectly. Great recipe. However, I ended up with enough batter to make about 36 cupcakes, and enough frosting to frost about 48. Maybe I make small cupcakes though.
Highly recommend!
Delish! Moist and yummy. We're not Guinness fans, though, and used a local porter instead. Wonderful. I would add a bit more chocolate to boost the flavor. Oh, and the second batch stuck to the pan - be sure to use plenty of oil on your pan.
Did these people steal the recipe from you, or vice versa?
http://www.bigcitylittlekitchen.com/2...
I've made a somewhat similar recipe for Guinness cupcakes - I think I'll try this one next time. I suggest using Bailey's instead of some or all of the heavy cream in the icing.
delicious. got rave reviews at the job. I second the notion of using bailey's in the frosting. I used about half a shot and a little less sugar... but still oh so yummy. i will probably make these on a non-Irish holiday in the near future!
People! I understand the need to be adventurous and unique by putting your own stamp on every dish, BUT, Guiness has worked great in a host of desserts(from Cake to Ice Cream). Just use the Bloody(pardon the Irish Pun)Guiness and let it be...Why mess with a good thing if you're not gonna make it better? Im all for innovation but sometimes just let the recipe stand AS IS!
Regard's.
HEY!
I apologize, kudos to the Baileys Suggestion! That is a wicked Idea!! The Baileys addition has to be a good thing...Yay Baileys...