A moist luxurious cupcake made with deep, smooth, rich tasting stout, chocolate and dark sugar. Then topped with fluffy vanilla and white chocolate frosting.
Saint Patrick’s day is just around the corner and to celebrate I decided to make some very special cupcakes out of the nations most famous alcoholic beverage. Though the makers of various whiskeys and other stouts would probably disagree Guinness is synonymous with Ireland especially Dublin.
For this recipe, we won’t be turning it green. Or even making green frosting. No leprechaun’s, shamrocks, or crocks of gold at the end of the rainbow, It’s just Guinness and chocolate all the way.
This might seem like an unlikely culinary pairing but the smooth, rich, and slightly bitter tones of the stout marry really well with the chocolate, dark sugar, and rich butter. The result is a moist luxurious cake with a rich flavour and a colour to match the famous pint.
You don’t have to use Guinness in these cupcakes of course. A different stout would work just as well. Murphy’s and Beamish are obvious alternatives. I’m not going to get into the whole debate about which tastes best, it’s all subjective anyway. Personally being a proud Dub I like the smooth bitter flavour of Guinness and find others a little sweet and watery.
I always assumed stout was just an Irish drink but it turns out they make it in Japan too. Though you might want to avoid this one made by elephants from coffee beans.
The recipe for these Guinness cupcakes is relatively simple. Cream the butter and sugar ( isn’t it amazing how many cake recipes start with those very words) add the eggs then the dry ingredients and Guinness alternately till you’ve formed a rich glossy batter.
Only half fill your cupcake cases there’s a good rise in this cake mix and the first batch I made came over the top. Still quite edible, just not very presentable.
For a successful cupcake, it’s not all about the cake. You need a really good frosting too. Here I’ve decided to send chocoholics to heaven with white chocolate and vanilla flavoured icing that’s beaten till light and fluffy.
You might find white chocolate a little difficult to work with because it contains no cocoa solids and instead is made with cocoa butter. This means it can split, seize, and go lumpy quite easily. So avoid melting it in the microwave and instead use a bowl over some gently simmering water. You want that frosting smooth and shiny.
I’ve got to admit I don’t do that much cooking with Guinness. Just a Christmas pudding once a year or the odd beef and stout pie. I’m a big fan of downing a couple of pints though…. preferably with a dozen or so oysters. Sure everybody knows Guinness is good for you.
If you have any recipes that use Guinness I’d love to hear about them so post a comment.
This post is not sponsored by Guinness though maybe I should ask diaego for a contribution!Print
- 225g / 8oz unsalted butter
- 350g / 12oz rich dark sugar
- 4 eggs (beaten)
- 225g / 8oz plain flour
- 1/2 teaspoon baking powder
- 2 teaspoons bread soda
- 300ml / 1 1/4 cup guinness
- 75g / 3oz cocoa powder
- 100g / 4oz chocolate chips
For the frosting
- 200g (7 oz) unsalted butter, softened to room temperature
- 500g (1lb 2oz) confectioners’ sugar
- 150g (5oz) white chocolate chips
- 2 teaspoons vanilla extract
- Pre-heat your oven to 160c / 315f.
- Cream the butter and sugar till light and fluffy.
- Gradually whisk in the beaten egg.
- Next, sift together your flour, baking powder, bread soda, and cocoa powder.
- Slowly beat a little of the guinness into the creamed butter. Than add a couple of tablespoons of the flour. Repeat this process alternating between the guinness and the dry mixture till both have been incorporated into the batter.
- Add the chocolate chips to the batter before spooning the mixture into some cupcake cases filling them about 2/3 of the way up.
- Bake in your pre-heated oven for about 20 minutes till risen. Than allow to cool on a wire rack.
- While the cupcakes are cooling you can make the frosting. Melt the white chocolate in a bowl over some simmering water.
- In a bowl beat together the softened butter and confectioners sugar till light and fluffy. Than add the melted white chocolate and vanilla extract.
- Spoon the frosting into a large piping bag and when your cupcakes have cooled down pipe as much frosting as you dare on the top of each one.