Description
Delight in these rich and moist Guinness Chocolate Cupcakes, perfectly infused with the deep flavors of Guinness Draught. Featuring a luscious cocoa base combined with a hint of sour cream for extra moisture, these cupcakes are ideal for special occasions or anytime you crave a decadent treat.
Ingredients
Scale
Wet Ingredients
- 1 cup Guinness Draught
- 10 tablespoons unsalted butter
- 2 large eggs
- â…” cup sour cream
- 2 teaspoons vanilla extract
Dry Ingredients
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1½ teaspoons baking soda
- ½ teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Make the Cocoa Mixture: In a saucepan over medium heat, combine the Guinness Draught and unsalted butter. Stir continuously until the butter melts completely. Whisk in the cocoa powder until the mixture becomes smooth and well blended. Remove from heat and allow it to cool to avoid cooking the eggs later.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, granulated sugar, baking soda, and salt. Set aside.
- Beat Wet Ingredients: In a large bowl, beat the eggs, sour cream, and vanilla extract together until the mixture is smooth and homogenous.
- Combine Mixtures: Gradually add the cooled Guinness and cocoa mixture to the wet ingredients, stirring gently. Then fold in the dry ingredients, mixing just until combined to keep the cupcakes tender.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once fully cooled, frost with Irish cream frosting or chocolate buttercream as desired.
Notes
- Ensure the Guinness mixture is fully cooled before combining with eggs to prevent curdling.
- You can substitute Irish cream frosting with any chocolate-based frosting if preferred.
- For a deeper chocolate flavor, use high-quality cocoa powder.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Allow cupcakes to cool completely before frosting to prevent melting.
