Guinness Cupcakes

Guinness Cupcakes with Mascarpone Cocoa Frosting

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So, I live alone *insert Mercy wail*, I don’t know how to cook for one and I hate leftovers, so everything I cook I take to work. There was one co-worker who never partook in any of my treats, which REALLY burns me.

I decided I needed to break him…

He told me his weaknesses are chocolate and beer. So chocolate and beer I did use! Voila! Guinness cupcakes! Yes, they TOTALLY TASTE LIKE GUINNESS.

Guinness Cupcakes with Mascarpone Cocoa Frosting

makes 24 cupcakes in 50 minutes + 3 cups of frosting

Ingredients

For the cupcakes

1 (11.2-ounce) bottle Guinness stout
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt

For the frosting

4 oz mascarpone cheese, softened
1/2 cup butter, softened
1/3 cup cocoa powder
2 tablespoons milk
2 teaspoons vanilla
1 16 ounce box of powdered sugar, sifted (4-1/4 to 4-1/2 cups)

 

Directions

For the cupcakes

Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside. (Note: You can also use sturdy cupcake liners like I did  (not the thin paper cupcake cups) and avoid the whole muffin tin mess all together. I purchased mine at Smart & Final)

Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.

Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.

Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.

For the frosting

In a large mixing bowl, beat mascarpone cheese or cream cheese, butter, Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder, milk, and vanilla with an electric mixer on medium to high speed until creamy.

Gradually add powdered sugar, beating until smooth. Beat in enough additional milk, 1 teaspoon at a time, to reach spreading consistency.

Assemble

After cupcakes have cooled completely (COMPLETELY I SAID, or your frosting will run and be gross), frost cupcakes with as much or as little frosting as you like.

EAT.

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