Woohoo! You know we had to do a Guinness Chocolate Cupcakes Recipe leading up to St. Patrick's Day! Rich, delicious, chocolatey, Guinness goodness in a cupcake.
We would be remiss if we didn't share a fun St. Patricks's Day cupcake!
I can't believe it is already time to think about St. Patrick's Day! I swear it was just the Fourth of July and we were doing Red, White and Blue Cupcakes. Now we are deep into St. Patrick's Day planning!
If you are preparing for St. Patrick's Day don't miss these other great Guinness Recipes
Guinness Corned Beef and Cabbage
Contents
Guinness Cupcakes
Ingredients needed to make Chocolate Guinness Cupcakes
1 ¾ C Flour
2 C Sugar
1 C Cocoa
1 ½ TSP Baking Soda
1 ½ TSP Baking Powder
1 TSP Salt
2 Eggs
1 C Whole Milk
½ C Oil
2 TSP Vanilla
¾ C Boiling Water
¼ C Guinness Extra Stout, room temp
How to make Guinness Cupcakes
-Preheat oven to 350 degrees.
-Line the cupcake tins with paper liners.
-Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
-In a separate bowl add the eggs, whole milk, oil, Guinness Stout, and vanilla.
-Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
-Mix all together until fully incorporated.
-Beat for 3 minutes on medium.
-Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
-The batter may be a little runny.
-Scoop batter into cupcake paper liners until ¾ full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Remove from oven and allow to cool for 10 minutes.
-Take out of cupcake pan and place on a wire rack until completely cooled.
Frosting:
Ingredients:
1 C unsalted butter softened
¾ C cocoa powder
3 C powder sugar
¾ C heavy cream
2 TBSP Guinness Stout, room temp
Directions:
Beat the softened butter on its own until smooth.
-Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
-Add the Guinness Stout... Fold in.
-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
-Take a spoon of frosting and turn the spoon upside down and see if the frosting holds to the spoon... if not add more powdered sugar, if so then...
-Scoop frosting into a large pastry bag with a frosting tip.
-Twist the open end of the pastry bag to push frosting to the tip.
-Frost cupcakes....by starting at the outside edge of the cupcake and work to the center of the cupcake.
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Guinness Cupcakes Recipe
Ingredients
- 1 ¾ C Flour
- 2 C Sugar
- 1 C Cocoa
- 1 ½ TSP Baking Soda
- 1 ½ TSP Baking Powder
- 1 TSP Salt
- 2 Eggs
- 1 C Whole Milk
- ½ C Oil
- 2 TSP Vanilla
- ¾ C Boiling Water
- ¼ C Guinness Extra Stout room temp
- Frosting Ingredients:
- 1 C unsalted butter softened
- ¾ C cocoa powder
- 3 C powder sugar
- ¾ C heavy cream
- 2 TBSP Guinness Stout room temp
Instructions
- Preheat oven to 350 degrees.
- Line the cupcake tins with paper liners.
- Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- In a separate bowl add the eggs, whole milk, oil, Guinness Stout, and vanilla.
- Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
- Mix all together until fully incorporated.
- Beat for 3 minutes on medium.
- Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
- The batter may be a little runny.
- Scoop batter into cupcake paper liners until ¾ full.
- Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool for 10 minutes.
- Take out of cupcake pan and place on a wire rack until completely cooled.
Guinness Chocolate Frosting Directions
- Beat the softened butter on its own until smooth.
- Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
- Add the Guinness Stout.... Fold in.
- If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
- Take a spoon of frosting and turn the spoon upside down and see if the frosting holds to the spoon... if not add more powdered sugar, if so then....
- Scoop frosting into a large pastry bag with a frosting tip.
- Twist the open end of the pastry bag to push frosting to the tip.
- Frost cupcakes....by starting at the outside edge of the cupcake and work to the center of the cupcake.
Lisa
Cake pictures are taken very beautifully. After seeing the recipe and pictures I think it is going to be a very tasty cupcake.
Anna
How many cupcakes does this recipe make?