Chocolate Guinness Cupcakes

Guinness Chocolate Cupcakes

 

I decided to make these cupcakes from reading one of my favorite food blogs, CookWorm.  The addition of Guinness was intriguing so I had to make them and I had a few in my fridge that I had to get rid of.  The addition of sour cream hinted to me that this chocolate cake recipe was going to be super moist and chewy just like I like my chocolate cake.  This recipe was adapted from Feast by Nigella Lawson.   I LOVED these!  Yum! The best thing is the icing is not too sweet, which is the way I like it.

Makes about 24 cupcakes


Cake


  • 1 cup Guinness
  • 4 ounces (1 stick) unsalted butter, cut into chunks

  • 3/4 cup unsweetened dark cocoa powder
(I used Hershey’s Special Dark)
  • 2 cups granulated sugar

  • 3/4 cup sour cream

  • 2 large eggs, room temperature

  • 1 tablespoon vanilla extract

  • 2 cups cake flour
  • 2 1/2 teaspoons baking soda

Icing

  • 8 ounces cream cheese

  • 1 cup confectioners’ sugar

  • ½ cup heavy cream

Preheat oven to 350ºF. Line a 24-cup muffin tin (or two 12-cup tins) with paper liners.

If your eggs are not at room temperature. I learned a neat trick by putting them in a drinking glass and running hot water over them and letting them sit for a while to heat up. It makes a world of difference if you have room temperature eggs. 

Pour the Guinness and butter into a large saucepan and heat at medium-low until melted. Whisk in the cocoa powder and sugar. Remove from heat. In a small bowl, beat sour cream with eggs and vanilla and poor into the slightly cooled Guinness mixture. Whisk in the flour and baking soda.

Ladle the batter into the lined tins (I filled them about 3/4 of the way).

Bake for 15-18 minutes or until a tester comes out clean.

Cool in the pan 20 minutes, then turn out onto racks to cool completely. Cupcakes will be very moist and sticky.

After the cupcakes have cooled thoroughly, make the icing.

Place cream cheese and confectioners’ sugar in the bowl of a standing mixer fitted with the paddle attachment. Beat until smooth, adding the cream a tablespoon at a time until icing reaches the desired consistency. Spread icing on cupcakes with a small flat knife or spatula.  I added the doodlebob sprinkles on the top for texture and to resemble the bubbles on the top of a Guinness.

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