Guinness Cupcakes with cream cheese frosting
WRITTEN BY AMY CRIST * PHOTOS BY DAVID MILLS
Beer and cake batter? Oh, yes please. I blame my love for kelly green and Guinness on my Irish heritage (I also blame my fair complexion, but that’s a different story). It’s hard to imagine, but Guinness Stout adds a perfect undertone to this rich chocolate cake. The cream cheese frosting is light and creamy and resembles the legendary froth in a pint of Guinness. Raise a cupcake and toast in true Irish spirit. Slainte!
- ¾ cup unsweetened cocoa
- 2 cups sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- Pinch fine salt
- 1 bottle of Guinness
- 1 stick butter, melted
- 1 Tbsp vanilla extract
- 3 large eggs
- ¾ cup sour cream
- 1 (8 oz) package cream cheese, softened
- ¾ cup heavy cream
- 1 (1 lb) box confectioners' sugar
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
- In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
- Divide the batter equally between muffin tins, filling each ¾ full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until set in the middle but still soft and tender. Cool before turning out.
- Frosting: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Use a butter knife and swirl to perfection.
I use jumbo cupcake liners. My mother always stresses that cupcakes are like hugs – the bigger the better. Also, the frosting will be a little thinner than typical frosting. Use a butter knife and swirl enough to cover the entire cake. I like a good ratio of frosting to cake.