Today Above & Beyond is thrilled to share this great recipe for chocolate cupcakes from guest poster Sally of the beautiful baking blog Sally’s Baking Addiction.
We challenged Sally to create a something special for celebrating this St. Patrick’s Day, and we think you’ll love the rich, wonderful dessert she created. Try it this weekend and let us know what you think!
When I think about St. Patrick’s Day, one thing comes to mind over all of the rest. Guinness! It might sound surprising, but there’s something about this rich, dark stout beer that makes it the perfect addition to a chocolate cupcake.
What’s the secret? The beer’s coffee and chocolate notes actually deepen chocolate flavors, resulting in a cupcake that’s quite moist and rich, yet still light and tender. In fact, the only thing heavy about these cupcakes is their chocolate flavor!
I frosted the cupcakes with a fluffy and thick buttercream frosting made from Irish cream creamer, butter, and powdered sugar—the perfect sweet topping for a decadent chocolate cupcake.
One final tip for making these great: Be sure not to over bake, to avoid a dry texture.
The distinct coffee and chocolate notes of the Guinness deepen the chocolate flavor of this cupcake, while making it quite moist, yet light and tender.
1 and 1/2 sticks salted butter
3/4 cup unsweetened cocoa powder
1 cup Guinness Extra Stout beer
2 teaspoons vanilla extract
1 and 1/3 cups sugar
1 and 1/4 cups flour
3/4 teaspoon baking soda
2 large eggs
2 sticks salted butter, softened to room temperature
3-4 cups powdered (confectioners') sugar
3-4 Tablespoons Irish Cream coffee creamer (or regular heavy cream)
2 teaspoons vanilla extract
salt, to taste
1/3 cup sprinkles, if desired
- Preheat the oven to 350 degrees F. Line 20 cupcake tins with liners. Set aside.
- In a small saucepan, melt the butter and whisk together with Guinness, vanilla extract, and cocoa. Remove from heat and allow to cool to room temperature.
- In a separate bowl, mix together the sugar, flour, and baking soda. Whisk in the cooled Guinness mixture, then whisk in the eggs one at a time. Do not over mix the batter. Mix until everything is just combined and smooth.
- Divide the batter between the cupcake liners and bake for 22-24 minutes, until risen and set in the middle, or until a toothpick inserted in the middle comes out clean. Be sure not to over bake the cupcakes, or they make become dry. Allow to cool before frosting.
- Beat softened butter on medium speed with an electric mixer. Beat for about 30-60 seconds until smooth and creamy. Add 3 cups of powdered sugar, Irish cream creamer, and vanilla extract. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. Add salt if the frosting is too sweet.
- Frost cupcakes and top with sprinkles, if desired. Cupcakes taste best the day of, but remain fresh for up to 4 days covered in the refrigerator.
Be careful not to over bake the cupcakes, which will lend a dry texture.
I’m Sally, the baker, photographer, and writer behind the blog Sally’s Baking Addiction. My website is a fun and friendly place for readers to find approachable, straightforward recipes. I genuinely love being in the kitchen and behind the camera and each post reflects that with creative recipes and lots of photography. With a full time job and planning a wedding, I favor no fuss, no hassle, and easy recipes to share with my readers.
I live in Baltimore with my fiancé and our dog, Jude. When I’m not in the kitchen or working on my website, you can find me on my yoga mat or playing with our dog.