Guinness Chocolate Cupcakes
The ideal St. Patrick’s day dessert is obviously a combination of chocolate and beer. These delicious stout beer chocolate cupcakes topped with a light cream cheese frosting are just what you’re craving this “lucky season.”
Chef Billy Parisi
Chef Billy Parisi
Recipe - Heinen's of Rocky River
Guinness Chocolate Cupcakes
Prep Time20 Minutes
Servings12
Cook Time18 Minutes
Ingredients
1 ½ sticks Heinen's unsalted butter (For the Cupcakes)
2/3 cup Guinness beer (For the Cupcakes)
½ cup cocoa powder (For the Cupcakes)
¼ cup Heinen's light brown sugar, packed (For the Cupcakes)
1 ¼ cups all-purpose flour (For the Cupcakes)
2/3 cup sugar (For the Cupcakes)
½ tsp. baking powder (For the Cupcakes)
1 tsp. baking soda (For the Cupcakes)
1/8 tsp. salt (For the Cupcakes)
1/3 cup sour cream (For the Cupcakes)
1 Heinen's cage free egg + 1 yolk (For the Cupcakes)
1 stick Heinen's unsalted butter, softened (For the Frosting)
8 oz. softened cream cheese (For the Frosting)
1 cup Heinen's powdered sugar (For the Frosting)
Directions
- Preheat the oven to 350°F.
- Add the butter, beer, cocoa powder and brown sugar to a medium-size saucepot over low heat and melt together while whisking until completely combined and smooth. Chill in the refrigerator.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Once the Guinness and cocoa powder mixture is cooled to room temperature, whisk it into the bowl with the dry ingredients until combined.
- Whisk in the sour cream and eggs until combined.
- Evenly distribute the cupcake batter between 12 cupcake liners and bake at 350°F for 16-18 minutes, or until a toothpick comes out clean when inserted into the center of the cupcake. Allow to cool on a rack to room temperature.
- Add the butter and cream cheese to a stand mixer with the paddle attachment and mix on high speed until smooth, light and fluffy, about 5-7 minutes.
- Add the powdered sugar and whip for another 2-3 minutes until smooth.
- Add the frosting to a piping bag with a star tip.
- Once the cupcakes have cooled, frost with the icing and serve.
20 minutes
Prep Time
18 minutes
Cook Time
12
Servings
Directions
- Preheat the oven to 350°F.
- Add the butter, beer, cocoa powder and brown sugar to a medium-size saucepot over low heat and melt together while whisking until completely combined and smooth. Chill in the refrigerator.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Once the Guinness and cocoa powder mixture is cooled to room temperature, whisk it into the bowl with the dry ingredients until combined.
- Whisk in the sour cream and eggs until combined.
- Evenly distribute the cupcake batter between 12 cupcake liners and bake at 350°F for 16-18 minutes, or until a toothpick comes out clean when inserted into the center of the cupcake. Allow to cool on a rack to room temperature.
- Add the butter and cream cheese to a stand mixer with the paddle attachment and mix on high speed until smooth, light and fluffy, about 5-7 minutes.
- Add the powdered sugar and whip for another 2-3 minutes until smooth.
- Add the frosting to a piping bag with a star tip.
- Once the cupcakes have cooled, frost with the icing and serve.
