Two weeks ago I made Brown Butter Cupcakes with Chocolate Buttercream (recipe to be posted later), last week was Guinness Cupcakes with Irish Cream Buttercream, by request. I was sent this Huffington Post cake recipe and decided that I didn’t want to make a cake but wanted to try the recipe as cupcakes. I made a few adjustments, more Guinness (never a bad thing), more chocolate, and doubled the recipe (doubling is represented below, made about 28 cupcakes).
I also ditched the caramel sauce (too sweet) and opted for my favourite buttercream recipe with Irish Cream replacing the milk to create a lightly alcoholic, lightly sweet, deliciously buttery topping. I took a quick picture by hovering my computer over the cakes, mid-icing, but need to get a camera if I want to take more impressive shots.
Guinness Chocolate Cupcakes:
- 4 cups all-purpose flour
- 1.5 cups unsweetened cocoa powder
- 2 1 /2 tsps baking soda
- 1 tsp salt
- 2 cup unsalted butter, softened
- 3 cups packed dark brown sugar
- 4 large eggs
- 2 teaspoon pure vanilla extract
- 3 cups room-temperature Guinness
- Preheat oven to 350 F. with rack in the middle. Prepare muffin tins by lining with papers.
- Whisk together flour, cocoa powder, baking soda, and salt.
- Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs one and at time, beating well, then beat in vanilla. Add flour mixture and beer alternately in batches, beginning and ending with flour mixture and mixing until just combined.
- Pour batter into papers, then bake until the tops of the cupcakes are spongy to the touch, 18-20 minutes.
- Cool on a rack for at least 30 mins until you are able to frost.
- Feel free to eat one while still hot, sans frosting, these are DELICIOUS.