Guinness Chocolate Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Bring the Guinness to a boil in a small saucepan over medium-high heat, then reduce to medium and simmer until it measures 2/3 cup (160 ml), about 12–15 minutes.
2. Set aside 1/2 cup (120 ml) of the reduced Guinness to cool for 10–15 minutes before using it in the batter.
3. Mix the remaining reduced Guinness (about 2–2.5 tablespoons) with the 2 teaspoons of espresso powder for the frosting and set aside for step 5. This can be done a day ahead and refrigerated overnight; bring it to room temperature before use.
4. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners, and a second pan with 4 liners.
5. Whisk the flour, cocoa powder, espresso powder, baking soda and salt in a large bowl until thoroughly combined.
6. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream and vanilla until completely smooth.
7. Pour the wet ingredients into the dry, add the 1/2 cup (120 ml) reduced Guinness, and whisk until just combined. Do not overmix; the batter will be thin.
8. Fill the liners 2/3 full. Bake 19–22 minutes, or until a toothpick inserted in the center comes out clean, checking from 19 minutes. Mini cupcakes: bake about 11–13 minutes at the same temperature.
9. Let the cupcakes cool completely before frosting.
10. Beat the butter on high speed until smooth and creamy, about 2–3 minutes. Add the confectioners' sugar, cocoa powder, the Guinness/espresso mixture, milk and vanilla. Beat on low for 30 seconds, then on high until combined and creamy.
11. Taste and add a pinch of salt if desired (about 1/8 teaspoon). For a thicker frosting, add 1/4 cup (30 g) more confectioners' sugar.
12. Frost the cooled cupcakes.

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

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