How About Chocolate Cake Recipes from Scratch?

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Happy St. Patrick’s Day!


Nothing is more Irish than a pint of Guinness Stout.  Of all beers, stout is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. It’s deep dark smoky flavors make these cupcakes ideal for a stout-lover.   According to Dave Lieberman, from Food Network’s Good Deal with Dave Lieberman, the frosting on these treats is reminiscent of the foam from a well poured bottle of Guinness Stout.

Guinness Stout Chocolate Cupcakes

Ingredients

Cupcakes:

¾ cup unsweetened cocoa, plus more for dusting finished cupcakes

2 cups sugar

2 cups all-purpose flour

1 teaspoon baking soda

Pinch fine salt

1 bottle stout beer (recommended: Guinness)

1 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

¾  cup sour cream

Frosting:

1 (8-ounce) package cream cheese, softened at room temperature

3/4 to 1 cup heavy cream

1 (1-pound) box confectioners’ sugar

Directions

Cupcakes:

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

Frosting:

In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low-speed, slowly mix in the confectioners’ sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa.

photo courtesy of wix.com

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