Guinness Cupcakes

Chocolate cupcakes with the subtle stout flavor of Guinness makes for an Irish-inspired St Patrick’s Day dessert.

Living in Boston, Saint Patrick’s Day is a big deal. I mean big deal!  When I first moved to Boston after graduating from school, I lived in South Boston which is known as the Irish neighborhood in the city. Saint Patrick’s Day and the parade day were the craziest ones of the year there. We’d hop from party to party at friend’s apartments celebrating the Irish way- with lots of beer 😉 .

Our Saint Patty’s Days have looked a bit different the past few years- maybe a drink or two instead of all day partying. Either way, it’s a great holiday to celebrate with friends and my Guinness Cupcake recipe would be the perfect treat for a Patty’s Day party. There is Guinness in both the cake and frosting giving a hint of the stout in every bite. Besides having beer in the cupcake, these guys are super chocolatey and who doesn’t love that?

Happy (early) Saint Patrick’s Day, all- here’s to cupcakes, chocolate and beer!

xoxo, Jenna

 

 You’ll Need:

Makes one dozen cupcakes

• 1/2 of a cup unsweetened cocoa powder
• 1 cup flour
• 1 and 1/4 cup granulated sugar
• 3/4 of a teaspoon baking powder
• 1 teaspoon salt
• 1/2 of a cup unsalted butter (1 stick)
• 2 eggs
• 1/2 of a cup Guinness
• 1 teaspoon vanilla extract

For the frosting:

•  3/4 of a cup unsalted butter (1 and a 1/2 sticks)
• 3/4 of a cup unsweetened cocoa powder
• 3 cups confectioner’s sugar
• 1/3 of a cup Guinness
• 2 tablespoons milk
• 1 teaspoon vanilla extract

To Make:

Preheat oven to 350 Degrees F.

Line a cupcake pan for one dozen cupcakes and set aside.

Melt 1/2 of a cup of butter (1 stick) and allow to cool.

Mix together cocoa powder, flour, granulated sugar, baking powder and salt until well combined in a large mixing bowl.

Whisk together melted butter,  Guinness, eggs and vanilla extract.

Gradually add the butter & Guinness mixture to the dry ingredients and mix using a stand or hand mixer.

Mix until well combined.

Pour batter into cupcake molds (I use my 1/3 cup measuring to fill).

Bake for 20-23 minutes or until a toothpick comes out clean after being placed into cupcake.

Allow cupcakes to cool on a wire rack before frosting.

For frosting, cream room temperature 3/4 of a cup butter and cocoa powder together using a stand or hand mixer

Gradually add in confectioner’s sugar, Guinness, vanilla and milk and mix until lighter frosting texture forms.

Frost cupcakes using your favorite frosting technique once cooled and frosting is made. My favorite method is using my Pampered Chef Decorator with the larger star tip.

Serve and celebrate Saint Patrick’s Day with some chocolate and some Guinness!