Chocolate, beer and cupcakes? I’m sure many of you are thinking it couldn’t get any better. I wasn’t sure at first since you all know I don’t really like chocolate cake and am not a beer drinker. Well, I am glad I tried them out because they were quite delicious.
You can definitely taste the beer in the batter which surprised me since the Blue Moon Cupcakes I made last month didn’t leave a boozy flavor behind after baking. Probably because Guinness is such a deep, strong flavored stout.
I couldn’t find dark chocolate cocoa so I just used regular but I can imagine they would be even more amazing with the dark chocolate. Cause if I’m eating chocolate I always pick dark. The vanilla bean whipped frosting was light, fluffy and really complimented the unique flavor of the cake.
This is the perfect cupcake for St. Patrick’s Day since they are made with Irish beer and all. I kept the decor simple since I made them for a friend’s housewarming party but they would be so fun dressed up with some St. Patty’s cupcake picks or course green sugar.
Want another reason to eat these? They are good for you. Yep, you heard me right. Studies claim Guinness is good for your heart because of the antioxidants in it (like in some fruits and veggies).
Drink a beer or eat a cupcake instead of your fruits and veggies. Maybe you shouldn’t take advice from me….it’s questionable.
And this is what happens when you have a not so steady setup….a mass cupcake suicide. I lost 5, so sad.
- 1 1/2 cups (12 fluid ounces) stout or dark beer (I used Guinness)
- 1 1/2 cups (3 sticks) unsalted butter, cut into cubes
- 1 cup sifted King Arthur Double-Dutch Dark Cocoa or Dutch-process cocoa
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup sour cream, at room temperature
- 3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
- 3 cups sifted confectioners’ sugar
- 3 tablespoons milk
- 1 vanilla bean, scraped
- 1 teaspoon pure vanilla extract
- pinch of salt
- Preheat oven to 350°F. Line cupcake tin with liners (I got 32 cupcakes out of the batter).
- Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally. Remove the pan from the heat, and whisk in the sifted cocoa powder until smooth. Pour into a large heatproof measuring cup or bowl and let cool.
- In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (flat beater), mix the eggs and sour cream on medium speed (I use #4 on KitchenAid) until well combined, about 3 minutes.
- Add the cooled cocoa mixture, and mix on medium speed (I use #4 on KitchenAid) until combined, about 1 minute.
- Add the dry ingredients slowly and combine on low-speed (I use #2 on KitchenAid) until blended, making sure to scrape the sides and bottom of bowl, and then mix for another minute.
- Scoop batter into prepared cupcake tins. Bake until toothpick inserted into center comes clean, about 15-20 minutes.
- Let cupcakes cool on wire racks for about 10 minutes, remove from cupcake pan and cool completely on wire rack. Frost cupcakes.
- For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.