I love cooking with beer, so when I came across this recipe I had to give it a shot. Now, I’m not much for baking. When I cook it more often than not involves either a grill or a stovetop. But I am a huge Guinness fan, so this seemed like a logical first step for me.
I was afraid I may burn my apartment down, but luckily this project went off without a hitch. The cupcakes were moist and chocolatey, with just a hint of Guinness. I actually would have preferred that they had a bit more Guinness taste, but they were delicious none-the-less. As for the icing, I decided against following the recipe and made Guinness icing by simply boiling a bottle of Guinness down to syrup and mixing it with regular store bought vanilla frosting. At first, I was afraid it would be too runny, but the greatest part was that the final consistency was that of the foam that sits so wonderfully atop a pint of Irish stout.
Here’s the recipe for anyone who is interested. These would be perfect for St. Patrick’s Day or any day really…
Chocolate Guinness Cupcakes
* 3/4 cup unsweetened cocoa
* 2 cups sugar
* 2 cups flour
* 1 teaspoon baking soda
* Pinch fine salt
* 1 bottle stout beer (Guinness or Young’s)
* 1 stick butter, melted
* 1 tablespoon vanilla extract
* 3 large eggs
* 3/4 cup sour cream
- 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.
- Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender.