Stout cupcakes are one of my favorite ways of dressing up a regular chocolate cupcake. The Guinness creates a very deep, complex flavor with the chocolate. In keeping it Irish (these were for St. Patrick’s Day, but good any time of the year!) I made a Baileys butter cream to go with it.
A word of advice on baking time: if you pull these out even a minute too early the middle will sink and the cupcakes are gummy. Be sure to rotate the pans and don’t pull them out until a toothpick comes out clean and the tops have risen and do not look wet at all.
For the cupcakes:
1 1/2 cups Guinness
2 1/2 sticks unsalted butter
1 cups unsweetened cocoa powder
3 cups all purpose flour
3 cups sugar
3/4 tablespoon baking soda
1 teaspoons salt
3 large eggs
1 cups sour cream
For the frosting:
3 sticks of room temperature butter (must be room temp!)
4-6 cups powdered sugar
2 oz Baileys (this is basically one 50ml little bottle of Baileys)
Yields about 30 cupcakes
1. Preheat oven to 350. Put liners in cupcake tin.
2. In a large heavy saucepan bring butter and Guinness to a simmer then whisk in cocoa powder until smooth. Take it off heat and let it cool.
3. Whisk flour, sugar, baking soda, and salt in a large bowl.
4. With an electric mixer beat the eggs and sour cream in a separate large bowl. Slowly add Guinness mixture and beat until combined.
5. Add flour mixture and beat just until combined. Fold batter to combine completely. Fill liners 3/4 full and bake 20-25 minutes. Rotate halfway through bake time. Cupcakes are done when a toothpick comes out clean. Let cool 5 minutes in tin then transfer to wire rack until completely cool. Frost and serve!
For the frosting:
1. Beat the butter and two cups of powdered sugar with the whisk attachment (I think it makes a fluffier texture, but you could also use a paddle attachment if you prefer).
2. Add the Baileys and beat until incorporated. Add remaining powdered sugar to taste.
3. Spread with a knife or pipe. Garnish with a dusting of cocoa powder if desired.