Baking with beer is one of my favorite things. Beer manages to keep cakes extra moist while leaving a hint of its own flavor within the dessert. Every year for St. Patrick’s Day, I whip up a batch of Guinness cupcakes. Much like the idea behind a Guinness milkshake with chocolate syrup, Guinness and chocolate pair together alarmingly well. The dry stout and the deep chocolate flavors are simply meant to be together. A subtle after taste of Guinness paired with a thick, sugary cream cheese frosting make these cupcakes something you’ll want to bake year round.
Guinness Cupcakes (Recipe Taken from Chowhound)
Total Time: 50 mins
Active Time: 25 mins
Makes: 24 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, 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.
To 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.