If you like Cupcakes and Guinness but don’t fancy the Bailey’s and Jameson involved in Irish Car Bomb Cupcakes, then celebrations.com has the recipe for you. The main difference between Chocolate Guinness Cupcakes and the Car Bomb cupcakes is the frosting. The Chocolate recipes eschews the Bailey’s and Jameson for another hit of Guinness in the frosting. You can also check out other spiked recipes on their site like Bloody Mary Cocktail Sauce.
Cupcake Ingredients:
* 1 Cup(s) 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
Cupcake Directions:
# 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.
Frosting 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
Frosting Directions
# 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!
(image from FlyingRiceCooker)
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