So…I’m a little late. I made these for St. Patrick’s Day, and it’s past Easter! I actually used Smithwick’s instead of Guinness since we already had some. I don’t know if it was the change of beers or not, but I did not taste the direct flavor of the beer at all, but even I liked these. Since I’m not a chocolate cake person, these must have been super yummy. 🙂
Chocolate Guinness Cupcakes
Chocolate Smithwick’s Cupcakes
Makes 24 cupcakes
- 1 cup Guinness/Smithwick’s beer
- 10 Tbsp. unsalted butter, cut into pieces
- 1/2 cup cocoa powder
- 2 cups granulated sugar
- 3/4 cup sour cream
- 2 eggs
- 1 Tbsp. vanilla extract
- 2 cups all-purpose flour
- 2 1/2 tsp. baking soda
- 8 oz. cream cheese, softened
- 5 Tbsp. butter, softened
- 2 tsp. vanilla extract
- 2 1/2 cups powdered sugar
Preheat the oven to 350 degrees. Line two cupcake pans with paper liners.
In a medium saucepan, combine the Guinness and butter. Heat over medium heat until the butter is melted. Remove from heat. Whisk in the cocoa powder and sugar.
In a small bowl, combine the sour cream, eggs and vanilla and mix until well combined. Add the Guinness mixture to the bowl and mix until incorporated. Add the flour and baking soda and whisk until smooth.
Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 10-12 minutes. They will seem very soft. Transfer the cupcakes to a wire rack and let cool to room temperature.
To prepare the frosting, beat the cream cheese, butter and vanilla and cream until fluffy. Add the powdered sugar to the bowl in batches, beating on low until just combined and then on high speed until desired consistency is reached. For a stiffer icing, add more powdered sugar. Frost cooled cupcakes as desired.