Guinness Cupcakes with Cream Cheese Frosting
User Reviews
5
Guinness Cupcakes with Cream Cheese Frosting
Description
Guinness Cupcakes with Cream Cheese Frosting start by simmering Guinness beer with butter and cocoa powder to form a rich chocolate base. This mixture is cooled and gradually mixed into beaten eggs and sour cream to maintain smoothness. Dry ingredients such as flour, sugar, baking soda, and salt are folded in carefully to ensure a tender crumb without overmixing. The cupcakes bake at 350°F, developing a moist texture with deep chocolate and malt notes from the stout.
The cream cheese frosting is prepared by combining room temperature cream cheese and butter with vanilla, heavy cream, and powdered sugar, yielding a creamy, smooth topping. Frosting generously finishes the cupcakes, complementing the cake's bittersweet flavors. These cupcakes work well as a dessert for special occasions or whenever a rich chocolate treat is desired.
Higher quality cocoa powder improves the chocolate taste. Adjust the frosting's milk or cream content for preferred texture. This recipe provides enough frosting for ample coverage but can be halved for less sweet topping. Maintain cream cheese and butter at room temperature for best frosting consistency.
Ingredients
CUPCAKES:
- 1 cup Guinness beer
- 1 cup butter 2 sticks, unsalted
- 3/4 /4 cup cocoa powder unsweetened
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ½ Tablespoon baking soda
- ¾ teaspoon salt
- 2 egg room temperature, large
- ⅔ cup sour cream room temperature - ish
CREAM CHEESE FROSTING:
- 6 ounces cream cheese room temperature (go ahead and use all 8 if you want it extra cream-cheesy)
- 12 Tablespoons butter room temperature, unsalted
- 2 teaspoons vanilla extract pure
- 2 Tablespoons heavy cream or half and half
- 6 cups powdered sugar
Instructions
GUINNESS CUPCAKES:
- Pre-heat oven to 350°F and line cupcake pan with liners. Over medium heat, slowly bring the Guinness and butter to a simmer. Remove from heat and whisk in cocoa powder until smooth. Set aside to continue cooling slightly.
- While the cocoa mix is cooling, sift together remaining dry ingredients: flour, sugar, baking soda, and salt in a large bowl. Set aside.
- Using a stand mixer and a new mixing bowl, beat the eggs and sour cream until combined; the mixture will be smooth and a pale yellow. Slowly begin adding the chocolate mixture to the egg mixture while the mixer is running on "stir" or very slowly mixing. You don't want to go too fast so the chocolate mixture has a bit more time to cool and temper into the eggs. Once it's combined, turn off the mixer.
- Add the dry ingredients to the mixing bowl at once, and beat on low speed for approximately 10-15 seconds (really!) until just combined. Do not over mix! Using a spatula, fold batter until completely combined if needed.
- Fill cupcake liners about 3/4 full (I use about 1 1/2 scoops of my 1-inch scoop). Bake for 18-20 minutes, until cupcake top springs back when lightly touched, or a thermometer reads 195-198°F. DO NOT OVERBAKE!
- Once cooked, let the pan cool slightly and remove cupcakes. Allow cupcakes to cool completely before frosting.
CREAM CHEESE FROSTING:
- Combine cream cheese, butter, vanilla, and heavy cream using an electric mixer on medium speed. Add one cup of powdered sugar at a time, mixing between each addition.
- Once all ingredients are combined, continue beating on medium speed until smooth.
- Pipe or spread on completely cooled cupcakes and enjoy! Optional: Sprinkle top of cupcakes with cocoa powder.
Notes
- Use high-quality cocoa powder, such as 100% unsweetened Ghirardelli, for improved chocolate flavor.
- The cream cheese frosting can be made with milk instead of heavy cream, though it will be less creamy.
- The recipe yields a generous amount of frosting; reduce sugar or quantity if less frosting is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 178mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
