Guinness Chocolate Cupcakes
These delicious chocolate cupcakes are packed with Guinness flavor, they pack a punch!
Servings: 12 cupcakes
Cost: $10
Equipment
Ingredients
- 12 ounces Guinness Stout
- ½ cup vegetable oil
- ¼ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 ¼ cups all purpose flour
- ¼ cup unsweetened baking cocoa
- 1 teaspoon baking powder
For the Guinness Syrup
- 3 tablespoons reduced guinness see instructions
- 2 tablespoons granulated sugar
For the Chocolate Buttercream
- 1 stick ½ cup butter, softened
- 4 ounces semi-sweet chocolate melted and cooled
- 2 ½ cups powdered sugar
- 3 tablespoons reduced guinness see instructions
- 1 teaspoon pure vanilla extract
Instructions
For the Chocolate Cupcakes
- Place the Guinness in a small saucepan set over medium-low heat. Bring the mixture to a simmer and cook it until it has reduced to about ½ cup. This should take 15-20 minutes– make sure to stir occasionally so it doesn't bubble over. Once the Guinness has reduced, set it aside to cool completely before continuing.
- Preheat the oven to 350F and line 12 muffin cups with paper liners.
- In a large bowl, whisk together the vegetable oil, milk, eggs, and vanilla. Then, whisk in ¼ cup of the cooled reduced Guinness. Next add the sugar and whisk to combine.
- Add the flour, cocoa, and baking powder. Whisk just until no large lumps remain– you don’t want to overmix!
- Divide the batter between the cupcake tins, filling each one ¾ of the way full.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before icing.
For the Guinness Syrup
- Place the reduced Guinness and granulated sugar in a small saucepan set over medium heat. Cook until the sugar has dissolved (about 5 minutes) and then set the syrup aside to cool.
For the Chocolate Buttercream
- Add the softened butter and melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined– about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the reduced Guinness and vanilla extract.
- Scrape down the sides of the bowl and then turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy– about 1 minute.
- Transfer to a piping bag fitted with your choice of tip.
- To assemble, poke the top of each cupcake 5 times with a fork and pour over 1 teaspoon of the Guinness syrup.
- Pipe the frosting on top of each cupcake and garnish with chocolate shavings or sprinkles.
- Enjoy immediately and store any leftover cupcakes in the fridge for up to three days.
Nutrition
Serving: 1g | Calories: 301kcal | Carbohydrates: 61g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 15mg | Potassium: 148mg | Fiber: 2g | Sugar: 47g | Vitamin A: 53IU | Calcium: 35mg | Iron: 2mg
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