I’m not going to bury the lede on this post.

These.  Are.  The.  Best.  Chocolate.  Cupcakes.  EVER.

Seriously, they’re so good, one of the mister’s coworkers described them as having angels dancing on his tongue.  And, hey, they’ve got Guinness in them, so if you didn’t give up chocolate for Lent, they can make a nice St. Patrick’s Day treat – something a little different from the traditional soda bread.

My friend, Penny – owner and Cupcake Goddess at Hello Cupcake in DC – introduced me to this recipe in the months before she opened her fab shop (if  you’re in DC, drop whatever you’re doing and GO NOW!).  She serves hers with a Bailey’s Irish Cream frosting while I prefer mine with a dark chocolate frosting.  Either way, the cake itself is rich without being heavy, chocolatey without being too sweet and has a moist crumb that will make it hard – if not impossible – for you to stop at one cupcake.

Guinness Chocolate Cupcakes

  • 1 cup Guinness (don’t include the head – make sure it’s a full cup of the actual stout)
  • 8 oz unsalted butter
  • 3/4 cup cocoa, sifted
  • 2 eggs
  • 2/3 cup sour cream or Greek yogurt
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt

Preheat the oven to 350 F and line two dozen cupcake cups.  In a large pot, melt the butter with the Guinness and whisk in the cocoa, then let sit until cool.  In a small bowl, beat the eggs and mix in the sour cream and vanilla before stirring into the cooled Guinness mixture.  In a large bowl, toss the flour, sugar, baking soda and salt together before pouring in the liquids.  Mix gently but don’t overbeat, then fill the cupcake cups 2/3rds full (I pour some of the batter into a 2-cup measuring cup – it’s easier and a lot less messy than using a spoon).  Bake 25-30 minutes until a tester comes out clean.  Cool 5 minutes in the cupcake tin, then remove onto a rack and cool completely before frosting.

Dark Chocolate Frosting

  • 16 oz unsalted butter, room temperature
  • 12 oz dark chocolate – 70% cocoa – I like Green & Black’s dark chocolate bars, melted and cooled
  • 3 cups powdered sugar (measured then sifted)
  • 1 tsp vanilla
  • 1 Tbsp milk (optional)

In a standing mixer, beat the butter until light and fluffy and start to add your powdered sugar.  Add about half, then pour in your cooled chocolate and continue to beat, scraping down the sides periodically.  Add the vanilla and the remainder of powdered sugar and taste. If you like it, you can keep it like it is, or you can lighten it a bit with a tablespoon of milk.

look at all that chocolatey yumminess ... you don't even need frosting!

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