I love these cupcakes for a fun St.Patrick's day treat. Guiness Irish Stout is highlighted in this moist chocolate cake and mocha frosting!
What you will need
11.2 oz Guinness Stout
1 cup AP Flour
1/2 cup Cocoa Powder
1 and 1/2 tsp Espresso Powder
3/4 tsp Baking Soda
1/4 tsp Salt
1/2 cup Canola Oil
1 cup packed Brown Sugar
3/4 cup Sour Cream
2 tsp Vanilla Extract
MOCHA GUINNESS BUTTERCREAM
2 TBSP REDUCED GUINNESS
2 tsp Espresso Powder
1 and 1/4 cups Unsalted Butter
4 cups Confectioner's Sugar
2 Tbsp Cocoa Powder
1 Tbsp Milk
1 tsp Vanilla Extract
pinch of salt, to taste(Nutritional facts 440 calories, 24.78 g fat, 51.42 g carbohydrates, 4.4 g protein, 152 mg cholesterol, 254 mg sodium)
How to cook
Gather and portion all ingredients.
Pour the beer into a sauce pan and simmer on the stove until it is reduced in half, about 10-15 minutes.
Add two tablespoons of the reduced beer to a small bowl and mix in the two teaspoons of espresso powder while warm to dissolve. Set this aside. You will use the leftover reduced beer for the cake.
Set oven to 350°F
Add the flour, espresso powder, and cocoa powder to a large mixing bowl.
Add the baking soda and salt.
Whisk all the dry ingredients together.
Mix the wet ingredients in a seperate bowl starting with the sour cream.
Crack the eggs and add to the bowl with the sour cream.
Add the brown sugar, canola oil, and vanilla to the mixture.
Mix until the ingredients are fully incorporated and smooth.
Stir the wet mixture into the dry mixture until just combined.
Pour the stout beer reduction left over after what is needed for the frosting is removed. Stir util just combined.
Line a cupcake pan with paper liners and evenly fill the batter between the 12 cups.
Place the cakes in the oven set to 350 and bake for 19-20 minutes or until a toothpick inserted in the middle comes out clean.
Beat the butter with the paddle attachment in a stand mixer for 3-5 minutes, scraping down the sides of the bowl to fully incorporate the butter. Mix until light in color and very fluffy! Don't skimp on this step!
Sift the powdered sugar into the butter.
Sift the cocoa powder in as well.
Add the milk and start to mix into the butter.
Add in the reduced stout and espresso powder mixture and whip. Scrape down the sides of the bowl as needed to incorporate everything.
When the cupcakes are cooked through remove from the pan and place on a wire rack to cool.
Add a star tip to a piping bag and fill with frosting.
Once the cupcakes are fully cooled, pipe in a spiral towards the middle of the cupcake. You can also spread the frosting with a knife or spatula!
Feel free to add your favorite sprinkles or toppings.