I made these for St. Patrick’s Day, and then again a couple of weeks later, because they were such a hit.
Guinness Cupcakes
Ingredients:
1 12 oz bottle Guinness stout
1 1/2 sticks unsalted butter, melted
1 Tbsp. pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa, plus more for garnish
2 1/2 cups sugar
2 cups all-purpose flour
1 1/2 tsp. baking soda
FOR FROSTING:
1 8 oz. package cream cheese, softened
1 cup heavy cream
1 1/2 pounds confectioners’ sugar
Preparation:
Preheat oven to 350 degrees. In a large mixing bowl, combine the Guinness, melted butter and vanilla. Beat in the eggs, one at a time. Mix in the sour cream. In another large 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 them. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins. Makes 24.
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.
Surprisingly I really enjoyed them. I knew others would find them tasty, but I am not a huge fan of chocolate. I know, I know, I’ve committed an unforgivable crime against my own gender by admitting that; it’s the truth, though. These, however, we so decadently amazing. Also, if you’re feeling lazy, and you don’t want to make the icing, pick up Betty Crocker Whipped Cream Cheese Icing. It is a fabulous substitute. I also added the green sprinkles for festive flair.
