Recipes
GUINNESS CHOCOLATE CUPCAKES
Guinness Chocolate Cupcakes
Amy Berman, Executive Pastry Chef & Co-Owner of Vanilla Bake Shop and Celebrations.com
The perfect ending to a lucky St. Patrick's Day!
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INGREDIENTS
- Chocolate Guinness Cupcakes
- This recipe yields 24 cupcakes.
- St. Patricks Day Chocolate Guinness Cupcakes
- Ingredients
- * 1 Cup Guinness Extra Stout
- * 1 1/2 Sticks Unsalted Butter
- * 3/4 Cup(s) Unsweetened Chocolate Chunks
- * 2 Cup(s) All Purpose Flour
- * 2 Cup(s) Sugar
- * 1/2 Tablespoon Baking Soda
- * 3/4 Teaspoon Salt
- * 2 Large Eggs
- * 3/4 Cup(s) Sour Cream
- Steps
- * Preheat oven to 350 degrees
- * Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.
- * Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.
- * Add sugar to chocolate mixture and whisk to combine.
- * Sift flour, baking soda and salt.
- * In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.
- * Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until encorporated.
- * Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.
- * Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.
- * Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.
- * Let cool on wire rack before frosting.
DIRECTIONS
Guinness Buttercream Frosting for St. Patrick's Day Cupcakes
Courtesy of:
Amy Berman, Executive Pastry Chef & Co-Owner of Vanilla Bake Shop
Guinness Buttercream Frosting for St. Patrick's Day Cupcakes
Ingredients
* 1 Cup(s) Unsalted Butter (room temperature)
* 2 1/2 Cup(s) Sifted Powder Sugar
* 1/4 Cup Milk
* 1/2 Whole Scraped Vanilla Bean
* 1/2 Tablespoon Vanilla Extract
* 1 Cup(s) Guinness Extra Stout
Steps
* In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
* In a stand alone mixer, cream your butter for 1 minute
* Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy.
* Add scraped vanilla bean and vanilla extract.
* Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
* Place buttercream in a piping bag with a #848 french star tip, frost cupcakes and enjoy!
RECIPE BACKSTORY
Amy Berman, Executive Pastry Chef & Co-Owner of Vanilla Bake Shop and Celebrations.com
The perfect ending to a lucky St. Patrick's Day!
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