This Chocolate Guinness Cupcakes recipe can be made in less than an hour, and is a perfectly sweet treat!
- 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, store-bought or homemade
- 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
- 8 ounces cream cheese, at room temperature
- 4 Tbsp. butter, at room temperature
- 4 cups powdered sugar
- 1 tsp. vanilla extract, store-bought or homemade
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 slightly adapted from Pinch My Salt