Oh, Guinness. How I miss you these days! Your smooth, chocolaty, coffee-y richness is so complex, and yet, so light. There is truly no one like you in the entire world of beverages. Guinness has long been my favorite night cap, and when comfort is needed, Guinness and fish and chips has always been there for me. It really does "cure what ails ya."
Maybe, just maybe, you have one lonely Guinness left over in your fridge from St Patrick's Day. If so, you need to do better next time, my friend. But for now, crack it open and use it to make a batch of these lovely treats!
You might have noticed I'm doing a bit of baking these days, and St Patrick's Day was no exception. Pin this for next year, because you are going to want to make these moist, not-too-sweet cupcakes for your celebration. I have it on good authority that they go perfectly with Bailey's and coffee, or there's always the obvious pairing... a nice, frothy pint of stout.
Guinness Cupcakes With Bourbon Vanilla Bean Cream Cheese Frosting
adapted from The Repressed Pastry Chef
cupcakes:
4 oz unsalted butter
1 1/2 c dark brown sugar
2 medium eggs, beaten
1 1/8 c flour
1/4 t baking powder
1 t baking soda
7 oz Guinness
1/3 c dark cocoa powder (I used Hershey's Special Dark)
frosting:
8 oz cream cheese, softened
1/2 cup Ellie Bluebell's Kitchen Bourbon Vanilla Bean Sugar
Preheat oven to 350. Use butter wrapper to grease a standard sized 12-muffin tin as well as a mini muffin tin (optional). In stand mixer, cream butter and sugar together, then add in eggs. Sift flour, baking powder and soda into a separate bowl. Measure Guinness in a liquid measuring cup and stir in cocoa powder. Add half the dry ingredients to the butter and sugar, then half the chocolate mixture, etc, and combine.
Pour batter into muffin tin, filling nearly full. I made 12 regular cupcakes and six minis. Bake for 20 minutes for regular sized. Add the minis after 5 minutes have elapsed (if making minis).
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