Tuesday, October 27, 2009

Guinness Cupcakes - Beware, obscene amounts of yumminess inside!

Rich, moist, chocolate-y, Guinnessy goodness. These are obscenely yummy and addictive enough to quite possibly require an intervention.

Recipe and photo courtesy of Celebrations.com.

Guinness Chocolate Cupcakes with Guinness Vanilla-Bean Buttercream Frosting
(As written, the recipe makes 48 cupcakes.)


2 Cup(s) Guinness Extra Stout (basically works out to one can)
3 Sticks Unsalted Butter
1 1/2 Cup(s) Unsweetened Chocolate Chunks (12 oz.)
4 Cup(s) All Purpose Flour
4 Cup(s) Sugar
1 Tablespoon Baking Soda
1 1/2 Teaspoon Salt
4 Large Eggs
1 1/2 Cup(s) Sour Cream

Preheat oven to 350 degrees

Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.

Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.

Add sugar to chocolate mixture and whisk to combine. Sift flour, baking soda and salt.

In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed. Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until encorporated.

Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.

Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.

Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.

Let cool on wire rack before frosting.

2 Cup(s) Unsalted Butter (room temperature)
5 Cup(s) Sifted Powder Sugar
1/2 Cup Milk
1 Whole Scraped Vanilla Bean (expensive but worth it - don't skip!!!)
1 Tablespoon Vanilla Extract
2 Cup(s) Guinness Extra Stout

In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.

In a stand alone mixer, cream your butter for 1 minute

Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy. Add scraped vanilla bean and vanilla extract.

Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.

Place buttercream in a piping bag with a #848 french star tip, frost cupcakes and enjoy!

1 comment:

  1. I ate 4 of the 5 we brought home. I need an intervention.