This is a Fifty-Two Cakes guest blog entry from my dear friend, Erica. She was so kind as to share her chocolate Guinness cupcake recipe with us. She and her husband are big beer fans, and they enjoyed Guinness chocolate cupcakes at their wedding, actually!
In the never-ending effort to save some cash, a group of us in Columbia, MO decided to have a pre-St. Patrick’s Day themed party at our friends’ apartment last Saturday. We all agreed to bring a dish and create our own semi-authentic Paddy’s Day meal. As a huge fan of the black stuff, I volunteered to bake Guinness cupcakes to bring to the party.
Not being able to find me years-old recipe, I found a new recipe online at FoodNetwork.com. Now with any new recipe I find online, I always browse through the comments to see if and how other bakers have changed the recipe. To my surprise, I found a high percentage of these bakers did not like the recipe because the cupcakes “tasted like beer.” So, I will add my disclaimer and state that these are Guinness cupcakes; they are made with a bottle of beer, and should taste (somewhat) like beer.
Chocolate Guinness Cupcake Recipe Ingredients
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of fine salt
- 1 bottle of Guinness
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 48 Cupcake liners*
Chocolate Guinness Cupcake Recipe Directions
Preheat oven to 350 degrees. In a large mixing bowl, whisk together the cocoa powder, sugar, flour, baking soda, and salt. In a medium mixing bowl, combine the Guinness, melted butter, and vanilla. Beat in eggs, one at a time. Mix in the sour cream until thoroughly combined and smooth. Then, gradually mix the dry ingredients into the wet mixture. Place cupcake liners in muffin/cupcake baking tin. Divide the batter equally between muffin tins, filling each about 3/4 full. Bake for about 12 minutes and then rotate the pan 180 degrees. Bake another 12 minutes until risen, nicely domed, and set in the middle. (Perform the toothpick test if you would like.) Remove from tin and set aside to cool on wire rack. This recipe should yield 24 cupcakes.
Cream Cheese Icing Recipe Ingredients
- 8 oz cream cheese, softened at room temperature
- 1 cup heavy cream
- 3/4 pound confectioners’ sugar
- 1/3 bar 60% dark chocolate for garnish (optional)
Cream Cheese Icing Recipe Directions
In a medium bowl, beat the softened cream cheese with a hand mixer 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. (You may cover with plastic wrap and refrigerate until ready to use.) Optional: Grate the dark chocolate over cupcakes, once iced. This adds an extra bit of sweet and chocolatey flavor to the cupcakes. Plus, the shavings add a nice, decorative touch.
- If you find yourself without a hand mixer, as I did, use a large fork instead. Your mixing time will increase from a couple of minutes to 5 to 10 minutes, but you will still get the desired outcome. Plus, consider it a shoulder workout.
- If you compare my recipe with the original (linked to above), you’ll find I did cut the amount of confectioners’ sugar. You may want to start tasting the mixture at 1/2 pound, and add more to taste. I also only used about half of the total prepared icing. How much icing you add can be your preference!
- *I prefer to use double the number of cupcake liners. The inside liner will become slightly greasy and messy while baking. So before serving, I double-up the liners so the outside is nice and clean in appearance (without any noticeable batter or grease spots)!
Here is a recipe for chocolate beer cake.