Guinness Cupcakes With Guinness Frosting Recipes

GUINNESS CHOCOLATE CUPCAKES WITH MOCHA GUINNESS BUTTERCREAM

Steps:

• In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20 minutes. Set 1/2 cup aside to cool for 10-15 minutes before using in the cupcake batter. While it's warm, mix the rest of the reduced Guinness (about 2-2.5 Tablespoons) with the 2 teaspoons of espresso powder used in the frosting. Set this mixture aside for step 5. You can do this step 1 day ahead of time if needed. Refrigerate overnight. Bring reduced beer to room temperature before using in both the cupcake batter and frosting.
• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners - this recipe makes about 16 cupcakes. Set aside.
• Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup (120ml) reduced Guinness, then whisk until *just* combined. Do not over-mix. The batter will be on the thinner side.
• Pour or spoon the batter into the liners. Fill each 2/3 full to avoid spilling over the sides or sinking. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Don't over-bake, which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• Have the Guinness/espresso powder mixture from step 1 handy. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners' sugar, cocoa powder, milk, reduced Guinness/espresso powder mixture, milk, and vanilla extract. Beat on low for 30 seconds then increase to high speed and beat until combined and creamy. Taste. Add a pinch of salt if desired. (I always add 1/8 teaspoon.) If you want the frosting a little thicker, add 1/4 cup (30g) of confectioners' sugar.
• Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip.
• Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

GUINNESS CUPCAKES WITH BAILEY'S FROSTING

Steps:

• Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
• In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
• Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
• Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
• Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
• Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
• Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
• Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

GUINNESS® CUPCAKES WITH ESPRESSO FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
• Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.
• Divide batter among the lined muffin cups, filling each one 3/4 of the way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
• Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
• Cover tops of cooled cupcakes with frosting.

GUINNESS® CUPCAKES WITH GUINNESS® FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
• Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
• Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.

BITTERSWEET GUINNESS CUPCAKES

Steps:

• Preheat oven to 350 degrees and line 24 muffin cups with paper liners.
• Combine cake mix, Guinness, oil and eggs in a large bowl with an electric mixer. Beat on low speed for one minute. Scrape bowl down and beat for 2 minutes on medium.
• Stir in chocolate, and pour batter into prepared muffin cups.
• Bake for 18-22 minutes or until toothpick inserted in center comes out clean.
• Let cool completely and frost with cream cheese frosting (recipe follows). Keep refrigerated.
• Cream cheese frosting:.
• Beat all ingredients together until smooth. Frost cooled cupcakes.

CHOCOLATE GUINNESS CUPCAKES

Steps:

• Pre-heat oven to 350 degrees.
• Grease a 9-inch springform pan and line with parchment paper.
• In a large saucepan, combine Guinness and butter.
• Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.
• In a small bowl, combine sour cream, eggs and vanilla; mix well.
• Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
• Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.