Guinness Cupcakes

Photo by LG Patterson

The Irish love cupcakes because, well, everyone loves cupcakes. This stout beer adds a rich, smooth flavor for this chocolate dessert. The dark, stout Guinness adds a rich texture when combined with the dark cocoa, making it a smooth, rich dessert cupcake that makes my taste buds sing an Irish drinking song. And you can only purchase Guinness Extra Stout in six bottle packs, so you have five bottles left after this recipe that you must drink while you bake — obviously. And look how cute the bottle cap looks on top as a garnish.

The best part of this cupcake? It’s deceptively easy, with the rich chocolate flavors smoothly cooled by the vanilla bean buttercream icing. Yes, it is rich, but this is the type of cupcake that you would bake on a day when calories don’t count. And if you don’t like a strong chocolate flavor, I wouldn’t recommend it as a recipe for a very vanilla person; the chocolate is almost overwhelmingly rich. But for your Oktoberfest celebrations, I give you the perfect Irish compliment for a very German holiday.

Guinness Cupcakes

  • 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
  • 2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda

For the Vanilla Bean Buttercream Icing

  • 1 stick salted butter – room temperature
  • 1 stick unsalted butter – room temperature
  • 1/2 cup shortening
  • 1 tablespoon vanilla extract
  • 1 1/2 pounds confectioner’s sugar
  • 4 tablespoons very cold milk

Preheat oven to 350 degrees. Line cupcake tins with 24 liners. In a large mixing bowl, combine the Guinness, milk, vegetable oil and vanilla. Beat in eggs gradually, adding one at a time. Mix in the sour cream gently. In another large mixing bowl, whisk together the cocoa, sugar, flour and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture. Fill tins 2/3 full, and bake for 25 minutes, until risen and set in the middle but still soft and springy to the touch. Cool 10 minutes before removing from tins. For the icing, cream the butter and shortening in a mixing bowl with an electric mixer. Add the vanilla extract and combine well. Begin adding in the sugar and mix thoroughly after each addition. After all of the sugar has been well combined, begin adding the very, very cold milk one tablespoon at a time. Combine well after each addition until you reach your desired consistency.

[Originally posted here]

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