Chocolate stout cupcake
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The ultimate boozy dessert for St. Patrick’s Day is here: Guinness Chocolate Cupcakes are topped with decadent Guinness Chocolate Frosting!
Chocolate stout cupcake
If you’re looking for the perfect St. Patrick’s Day dessert, these Guinness Chocolate Cupcakes are it. Rich, deep, chocolatey, and thanks to the abundant Guinness pour, these incredibly damp cupcakes are topped with a silky, sweet, slightly boosa-like sweet buttercream. Essentially, they are the adult version of your favorite chocolate cupcakes and you’re going to love them.
Why do you like these cupcakes?
There’s nothing better than a boosie chocolate cupcake for St. Patrick’s Day. These are seriously the next level. Guinness brings out the strength of the cocoa and gives these cupcakes an ultra-rich flavor that is perfectly balanced with creamy and subtle malty Guinness frosting. Whether you’re hosting a celebration gathering or just treating it yourself, these cupcakes are guaranteed hits.
Rich and deep chocolate flavour. Guinness fortifies the cocoa, giving these cupcakes a bold, slightly grumpy flavour. Moist and soft bread crumbs. The combination of butter, sour cream and beer keeps these cupcakes soft and luxurious. The perfect balance between sweetness and dul. Guinness Buttercream adds a creamy, slightly boozy contrast with intense chocolate. It’s easy to make, but impressive. The simple ingredients come together to give you the results you deserve as a bakery.
Chocolate stout cupcake ingredients
All the ingredients in these cupcakes play an important role in providing the best taste and texture. Using high quality cocoa, real butter and of course Guinness, we guarantee the most decadent chocolate cupcakes with complex and slightly false undertones. To be honest, the toppings of Guinness Buttercream is amazing.
Dutch Processed Cocoa Powder Granule Sugar Total Tumor Powder Baking Powder Salt Oil Egg Guinness Sour Cream Powder Sugar Butter
How to store and freeze cupcakes
If you somehow have leftovers (I don’t know how, but let’s pretend), then I’d like to store them properly to keep them fresh. Whether you’re storing them later in the week or preparing them in advance for a party, here’s how to surprise the taste:
At room temperature: Store frosted cupcakes in an airtight container for up to 2 days. Refrigerate: Keep fresh for up to 5 days. Sit at room temperature before serving. In the freezer: Freeze unprocessed cupcakes for up to 3 months. Thaw and frost when you’re ready to enjoy.
These Guinness Chocolate Cupcakes are a great way to celebrate St. Patrick’s Day. Whether you enjoy a pint of Guinness or a cozy Irish coffee, you’re guaranteed to be a hit.
Happy baking!
printing
author: Sarafennel
Preparation time: 10 minutes
Cooking Time: 20 minutes
Total time: half an hour
yield: 14 cupcakes
unit:
USM
material
For cupcakes
1/2 cup Dutch processed cocoa powder
1 cup All-purpose flour
1 cup Granule sugar
3/4 tsp baking powder
1/2 tsp salt
1/2 cup Vegetable oil
2 Big eggs at room temperature
1/2 cup Dark stouts such as Guinness*
1/2 cup sour cream
2 tsp Vanilla extract
For frosting
3/4 cup Unsalted butter, room temperature
2/3 cup Dutch processed cocoa powder
1 3/4 cup Powdered sugar
3 tablespoons Dark stouts such as Guinness*
1 tsp Vanilla extract
Instructions
Preheat the oven to 350°F. 12 cupcake cans with liners. Please put it aside. In a large mixing bowl, whisk together cocoa, flour, sugar, baking powder and salt. In another bowl, whisk together the oil, eggs, Guinness, sour cream and vanilla extract. Add the wet material to the dry material and whisk until smooth. Divide the batter evenly between cupcake liners and fill about 3/4 of AY. Bake for 20-25 minutes. Remove from the oven and cool completely on a wire rack. Make a matte while the cupcakes are cooled. In a bowl of a stand mixer with paddle attachment, mix butter, cocoa powder, powdered sugar, Guinness, vanilla and salt. It beats at slow speeds and gradually rises until it becomes light and fluffy. Cover the cupcakes with frost by scooping the frost and scooping them into a piping bag with the tip of a large star. Swirl the frosting around the cupcake, starting in the middle, moving outwards. Continue spiraling through the frost like a pyramid until the cupcakes become frost. If you want to use it, sprinkle some flake sea salt and serve!
Note
*Please pour Guinness slowly. I want to measure perfectly without a form!
