Description
My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday — he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet, yet still chocolaty. Goes great with the espresso frosting!
Ingredients
- 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
- 4 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- ¾ cup sour cream
- 3 eggs
- 3 cups powdered sugar
- ⅓ cup unsalted butter, cubed and softened
- 3 tablespoons water
- 1 ½ teaspoons instant espresso powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Combine stout beer
- butter
- and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
- Whisk flour
- sugar
- cocoa powder
- baking soda
- and salt in another large bowl. Pour gradually into the beer mixture
- beating with an electric mixer on medium speed. Beat in sour cream and eggs
- one at a time
- until batter is smooth.
- Divide batter among the lined muffin cups
- filling each one 3/4 of the way.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
- Meanwhile
- make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
- Cover tops of cooled cupcakes with frosting.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 24