Guinness Chocolate Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Simmer the Guinness over medium-high heat to a boil, then reduce on medium heat until it measures 2/3 cup (160 ml), about 12–15 minutes.
2. Set aside 1/2 cup (120 ml) of the reduced beer to cool for 10–15 minutes. Mix the remaining reduced beer (about 2–2.5 tablespoons) with the 2 teaspoons espresso powder for the frosting and set aside. Bring the reduced beer to room temperature before using it.
3. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan and a second pan with 4 liners (about 16 cupcakes in total).
4. Whisk the flour, cocoa powder, 1 1/2 teaspoons espresso powder, baking soda and salt in a large bowl.
5. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream and vanilla until smooth. Pour into the dry ingredients, add the 1/2 cup reduced Guinness and whisk until just combined. Do not overmix; the batter will be thin.
6. Fill each liner two-thirds full. Bake for 19–22 minutes, checking from 19 minutes, until a toothpick inserted in the center comes out clean. Do not overbake. For about 36 mini cupcakes, bake for 11–13 minutes at the same temperature. Cool completely before frosting.
7. Beat the butter on high speed for 2–3 minutes until smooth and creamy. Add the confectioners' sugar, cocoa powder, the reserved Guinness and espresso mixture, milk and vanilla. Beat on low for 30 seconds, then on high until combined and creamy.
8. Taste the frosting and add a pinch of salt if desired. For a thicker frosting, add 1/4 cup (30 g) confectioners' sugar.
9. Frost the cooled cupcakes. Store leftovers covered in the refrigerator for up to 3 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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