Chocolate Guinness Cupcakes

chocolate-guinness-cupcakes

Yes, you read correctly.  Three favorite words, all combined into one fabulous dessert.  :)

I made my first batch of these this weekend to bring along to a “Tribute To Beers From Around The World” party, hosted by two friends who know more about the subject than just about anyone I know.  :)  Since I’ve never been a huge fan of beer – would prefer a glass of wine any day – I was all for the option of bringing a beer-themed food to contribute instead!  Thought about of course bringing some beer bread, or doing a beer-cheese fondue…but I’d had a craving for cupcakes all week.  So did a bit of searching, and sure enough – was stoked to find a number of recipes out there for this chocolate + Guinness combination!  After reading lots of reviews, ended up going with this specific recipe from a blogger I love.

And holy cow – so glad I did!  These were SUCH a success!!!  I ended up making a double batch to take to work as well as the party (why not, when you’re going to the effort anyway??), and pretty sure they were gone almost instantly.  Everyone loved them!!  In addition to rave reviews about the delicious flavor with the subtle yeast-y hint of the Guinness in the background, probably the number one comment was about how incredibly moist they were.  (Props to the yogurt!)  And then of course…the homemade vanilla cream cheese frosting was as irresistible as always.  Y-U-M.

Overall, definitely a winner.  Will undoubtedly be making these again soon.  Cheers!

Chocolate Guinness Cupcakes

This Chocolate Guinness Cupcakes recipe can be made in less than an hour, and is a perfectly sweet treat!

Ingredients:

Cupcake Ingredients:

  • 2 large eggs, at room temperature
  • 1/2 cup plain yogurt, at room temperature
  • 6 oz. dark stout (I used Guinness), at room temperature (*measure after the foam has settled)
  • 2 tsp. vanilla extract
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/8 tsp. ground cinnamon
  • 6 Tbsp. butter, melted

Frosting Ingredients:

  • 8 ounces cream cheese, at room temperature
  • 4 Tbsp. butter, at room temperature
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract

Directions:

To Make Cupcakes:

Preheat oven to 350 degrees. Line a 12-cup cupcake pan with cupcake papers; spray the whole thing, cupcake papers and all, with nonstick spray. Set aside. Melt butter in microwave or on stove top, then set aside.

In a mixing bowl, whisk together eggs and yogurt. Add beer and vanilla whisk until well combined.

Sift all the dry ingredients together (cocoa powder, sugar, flour, baking soda, and cinnamon) into a separate bowl.

Add about a third of the flour mixture into the wet ingredients and blend well using a mixer on low speed, or a hand mixer. Add the rest of the flour mixture, a third at a time, mixing well after each addition. When all ingredients are blended, add the melted butter then continue mixing until very well combined.

Pour batter into the 12 cups, filling each only about 3/4 full. (Since the batter is not super-thick, I found it easier to use a measuring cup or other cup with a spout to pour the batter into the muffin cups, rather than spooning it in.) Bake on center rack of the preheated 350 degree oven and for approximately 25 minutes. When cupcakes are done (toothpick inserted in center of a cupcake will come out clean), remove the pan to a wire rack. Let cool for ten minutes then remove cupcakes from pan and let them cool completely on wire rack.

To Make Frosting:
In a medium bowl, blend together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it’s all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

 

(**This recipe is supposed to yield 12 cupcakes, but mine made enough batter to fill at least 16 per batch. And then I was able to frost about 18 cupcakes (pictured above) with this recipe, but you could easily stretch it to frost 24 if you used slightly less per cupcake.**)

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

I used a Wilton #199 tip to frost these cupcakes.

For a fantastic tutorial on how to frost cupcakes, would encourage you to check out this helpful site.  For the classic “swirl” technique, you can also look at this site.  It’s super-simple, and makes them extra-cute.  :)  So would encourage you to give it a try!!

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Comments

  1. grace — October 26, 2009 @ 12:14 pm (#)

    so here’s my question—alcohol dehydrates the body, does it not? so why does it typically lend itself to a moist, moist cake? i’m baffled. and hungry. :)

  2. Jenn — October 26, 2009 @ 1:32 pm (#)

    these look great!!

  3. jessie — October 26, 2009 @ 5:29 pm (#)

    these look amazinggg!!

  4. jo — October 26, 2009 @ 6:18 pm (#)

    I made these cupcakes quite a while back and absolutely loved it. It was extremely moist and kept well for the next few days. You’ve added a nice touch by using cream cheese frosting and love the swirl design.

  5. anushruti — October 27, 2009 @ 3:11 am (#)

    This looks so pretty!

  6. Jen @ My Kitchen Addiction — October 27, 2009 @ 7:25 pm (#)

    Yum… I really need to give these a try. They sound fantastic!

  7. Ally — October 28, 2009 @ 12:17 pm (#)

    As one of the 2 party hosts, let me assure you, these were the hit of the night. Well, besides the beer. :)

    Ali, you are ALWAYS on our invite list and my favorite go-to gal for desserts. Thanks for making it a great celebration!

  8. Rach — November 16, 2009 @ 11:40 pm (#)

    Does the alcohol cook out of these? And I only ask because I want to make them for Thanksgiving Dinner and we have 2 kids coming to the feast.

    • ali — November 17, 2009 @ 8:15 am (#)

      Hey Rach!

      Good question! I actually did a tiny bit of research, just to be sure on this. But unfortunately, no, the alcohol doesn’t entirely cook out of baked goods. For something that bakes 30 minutes, it looks like about 35% of the alcohol is retained. Here’s a helpful site – http://en.wikipedia.org/wiki/Cooking_with_alcohol#cite_ref-0.

      However, based on my calculations, each cupcake (and this is assuming you even make 12 instead of 16, which would yield BIG cupcakes!) probably starts with a maximum of 1 Tbsp. of beer in it. So then 35% of a tablespoon is a teaspoon. And then Guinness has about 4% alcohol. So really, that’s a pretty teeny portion of alcohol — probably less than cough syrup.

      Hope that helps you make your decision! :) Regardless, would totally encourage you to try these sometime. I’m already craving (and getting requests for) them again!!

  9. Rach — November 25, 2009 @ 2:23 pm (#)

    OMG. Thank you so much for the awesome research on that! I am going to go ahead and make them. The kids mom is pretty laid back and I am making mini cupcakes, so with your formula, they are getting even less alcohol.
    Thanks again. I really appreciate it. I am looking forward to making them today.

  10. Kim — December 27, 2010 @ 9:09 pm (#)

    Is it St. Patrick’s day yet?! I can’t wait to try these!

  11. Amy — March 16, 2012 @ 8:15 pm (#)

    I found your recipe on foodgawker and made these to take to my and my husband’s workplaces for St Paddy’s this year. Everyone at work loved them! Thank you!

  12. Pamela S — March 17, 2013 @ 11:52 am (#)

    Hello! I was wondering how I could adapt the recipe to fit a 9 inch cake pan? I’ve seen SO many variations on this recipe and yours looks fantastic! Unfortunately, I’m only feeding 4 people so probably don’t need 12 cupckes :)

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