CHOCOLATE STOUT CUPCAKES
I love cooking with beer and there's no exception when it comes to desserts. 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. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.
Provided by Dave Lieberman
Categories dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- 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.
- To make the icing: 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.
GUINNESS CUPCAKES WITH BAILEY'S FROSTING
The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy
Provided by DrGaellon
Categories Dessert
Time 1h5m
Yield 24-30 cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
- In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
- Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
- Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
- Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
- Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.
GUINNESS® CUPCAKES WITH GUINNESS® FROSTING
A friend of mine suggested that I try Guinness® cupcakes as my next baking adventure, and they came out amazing.
Provided by Rebecca Lamb
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
- Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
- Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.
Nutrition Facts : Calories 298 calories, Carbohydrate 43 g, Cholesterol 42.3 mg, Fat 13 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 136.3 mg, Sugar 29.9 g
GUINNESS CUPCAKES WITH NUTELLA CREAM FROSTING
We've seen Guinness cupcakes but typically they have a whiskey-type frosting. We loved the fantastic Nutella cream cheese frosting in this recipe. Adding Nutella brings the cream cheese frosting to a whole new level of yumminess. The cupcakes themselves are moist and tender. There's a hint of Guinness flavor in them but it's...
Provided by Joyce Newman
Categories Other Desserts
Time 35m
Number Of Ingredients 21
Steps:
- 1. Set out butter, cream cheese, and buttermilk to become room temperature (20 minutes). Preheat oven to 350.
- 2. Line muffin tins with cupcake liners. (About 24)
- 3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and ground ginger. Set aside.
- 4. In the bowl of a stand mixer, with a whisk attachment, (or any large mixing bowl, if you're using a handheld mixer), combine the Guinness, milk, oil and vanilla extract. Beat on medium speed until combined. Add the eggs one at a time, beating for about 1 minute each. If using a stand mixer, switch to the paddle attachment if needed.
- 5. Add the buttermilk and beat until well combined.
- 6. Slowly add the dry mixture and beat until just incorporated.
- 7. The batter will be thin and it may even be a little bit lumpy, but that's okay.
- 8. Divide the batter evenly between the cupcake liners.
- 9. Bake for 20-25 minutes, rotating the pans halfway through. The tops should spring back when lightly touched and a toothpick should come out clean.
- 10. Remove pans from the oven. Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack. Cool completely before frosting!
- 11. For the frosting, in the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if you're using a handheld), beat together the butter and cream cheese until smooth. (About 3-5 minutes on medium speed).
- 12. Add Nutella, salt, and vanilla extract; beat until well combined.
- 13. On low speed, slowly add confectioners' sugar. Once the sugar is blended into the butter mixture, increase the speed to medium and beat until well combined.
- 14. If the frosting looks too thick, add about 1-2 teaspoons of milk or cream and beat to combine.
- 15. Either pipe out the frosting or use a small offset spatula. Decorate as desired. Use chocolate candy, malt balls, or a St. Paddy's Day decoration.
GUINNESS CHOCOLATE CUPCAKES WITH MOCHA GUINNESS BUTTERCREAM
The BEST way to impart real Guinness flavor into chocolate cupcakes is to reduce it down on the stove first. This packs in flavor without altering the cupcake's texture. Read the recipe in full before beginning.
Provided by Sally
Categories Dessert
Time 3h35m
Number Of Ingredients 19
Steps:
- In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20 minutes. Set 1/2 cup aside to cool for 10-15 minutes before using in the cupcake batter. While it's warm, mix the rest of the reduced Guinness (about 2-2.5 Tablespoons) with the 2 teaspoons of espresso powder used in the frosting. Set this mixture aside for step 5. You can do this step 1 day ahead of time if needed. Refrigerate overnight. Bring reduced beer to room temperature before using in both the cupcake batter and frosting.
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners - this recipe makes about 16 cupcakes. Set aside.
- Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup (120ml) reduced Guinness, then whisk until *just* combined. Do not over-mix. The batter will be on the thinner side.
- Pour or spoon the batter into the liners. Fill each 2/3 full to avoid spilling over the sides or sinking. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Don't over-bake, which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Have the Guinness/espresso powder mixture from step 1 handy. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners' sugar, cocoa powder, milk, reduced Guinness/espresso powder mixture, milk, and vanilla extract. Beat on low for 30 seconds then increase to high speed and beat until combined and creamy. Taste. Add a pinch of salt if desired. (I always add 1/8 teaspoon.) If you want the frosting a little thicker, add 1/4 cup (30g) of confectioners' sugar.
- Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip.
- Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING
Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!
Provided by Cara
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h
Yield 66
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
- Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
- Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 14.6 g, Cholesterol 26 mg, Fat 8 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 5 g, Sodium 92.3 mg, Sugar 12 g
GUINNESS CHOCOLATE CUPCAKES WITH BAILEY'S FROSTING
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and line 2 cupcake trays with liners.
- Combine the stout, butter and cocoa powder over medium heat until smooth. Remove and cool.
- In a large bowl, stir together the flour, sugar, baking soda and salt. Set aside.
- In a second bowl, combine the eggs and sour cream. Slowly add the stout mixture until fully combined.
- Add half of the flour mixture, mix thoroughly, then the rest and combine.
- Portion into cupcake liners and bake for 15-17 minutes.
- Make the frosting by combining the icing sugar, butter, and half of the Bailey's.
- Mix for two minutes, then add more Bailey's as needed to achieve desired texture. (Add more frosting to stiffen if you add too much Bailey's.)
- Scoop the frosting into a piping bag fit with your desired tip.
- Once the cupcakes have cooled, swirl the frosting onto the cupcakes as shown in the video above - starting in the middle, swirl out to the outside, and then back in, piling up.
GUINNESS CUPCAKES
Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted.
Provided by Jillsybean
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- For the cake:.
- Preheat the oven to 170 degrees celsius (325 Farenheit).
- In a pan, on the hob on a low heat, melt butter and Guinness together.
- Keep pan on heat, so long as the mixture isn't bubbling too much and add cocoa and sugar.
- Beat the sour cream with the egg and the vanilla. This will look like you've scrambled the egg, don't be concerned.
- Stir sour cream and egg mixture into the pan.
- Combine baking soda and sifted flour in a separate bowl. It's important to do this because the baking soda is going to react with the wet ingredients.
- Stir in the flour/baking soda mix to the mix in the pan. You will get what looks like brownie mix. Dark in colour, brilliant smelling.
- Pour this mix into cupcake cases in a cupcake tin. (For British people, this recipe makes what we would think of as muffin sized cakes, so use muffin cases and a muffin tin) Aim to fill the cakes two/thirds of the case, but you'll probably go over.
- Put in the oven for approximately 25 minutes. They will go from not ready to ready very quickly, so be careful not to burn them.
- Cool on a wire rack.
- For the icing:.
- Beat together the icing sugar and the butter. I use my hands for this, but a paddle mix would do just as well. The mix should look ever so slightly yellow in colour when you're done.
- Add the cream cheese and stir in all the sugar/butter mix.
- Beat until stiff.
- This makes a very stiff icing and I pipe it onto the cupcakes, but if you use a warm spatula you should be able to get it moving enough to coat the cupcakes from that. The stiffer the icing is, the more like a little pint of Guinness your cupcake will look.
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