Although I don't consider myself to be a beer connoisseur of any capacity, I've always enjoyed the rich, full-bodied flavor of a nice cold Guinness Stout. When combined with rich chocolate, the result is something utterly sinful...in the best way possible, of course. In honor of St. Patty's Day, I decided to whip up a few of my favorite Guinness Cupcakes.
1 cup Guinness Stout
1 cup unsalted butter
2/3 unsweetened cocoa powder (I use Ghirardhelli)
1 cup light brown sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup granulated white sugar
1 1/4 teaspoon baking soda
1/2 cup sour cream
Cream cheese frosting:
1 8oz package of cream cheese (room temperature)
pinch of fine salt
1/3 cup heavy whipping cream
1 pound of powdered sugar
unsweetened cocoa for dusting
Preheat oven to 350°F. Grease 24-30 cupcake cups cups or fill with cupcake liners like I did here.
In a saucepan, heat butter, Guinness, unsweetened cocoa & brown sugar. Whisk often until the butter is completely melted and the mixture is smooth. Remove from heat and allow to cool.
In a large mixing bowl, sift together salt, flour, white sugar & baking soda. Add the cooled Guinness mixture and beat on medium in a stand mixer for 1 minute. Add in eggs and sour cream and beat on medium for 2 minutes until smooth.
Divide the batter evenly amongst the cupcake cups. Bake for 20-25 minutes or until a toothpick comes out clean when placed in the center of the cake. Cool for 20 minutes.
While the cupcakes are cooling, place the cream cheese and salt in a clean bowl of the stand mixer. Use a paddle attachment and beat on medium for 2 minutes until light and fluffy. With the mixer on medium, gradually beat in the heavy whipping cream until smooth. Gradually mix in the powdered sugar until the mixture is completely smooth--about 3 minutes. Be careful with this step, or you could end up with a face and counter covered with powdered stuff! I learned this one the hard way.
Top each cooled cupcake with a heaping of frosting and dust with a little cocoa powder to finish.