Last weekend, I made a ridiculous number of Guinness cupcakes--and yes, I think the Guinness really adds something. These aren't super sweet cupcakes, which is my preference for desserts. I've included the cream cheese icing details, though I used store-bought. Next time, I'll cut the recipe in half, since this makes 24 cupcakes. Luckily I had two trays!
Chocolate Guinness Cupcakes, published by CHOW (makes 24)- 1 (12-ounce) bottle Guinness stout
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 3/4 cup unsweetened cocoa, plus more for garnish
- 2 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
[ For the frosting: 1 (8-ounce) package cream cheese, softened;1/3 C. heavy cream; 1 lbs. confectioners’ sugar;Cocoa powder, for dusting]
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
- In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
- Butter 24 muffin tins and divide the batter among the muffin tins.
- Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
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