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Guinness Cupcakes with Espresso Frosting
Guinness Cupcakes with Espresso Frosting
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulge in rich chocolate cupcakes topped with espresso frosting, perfect for any Guinness lover.
Ingredients:
  • 1.25 teaspoons baking soda
  • 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
  • 4 tablespoons unsalted butter
  • 0.5 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 0.75 cup unsweetened cocoa powder
  • 0.75 cup sour cream
  • 3 cups powdered sugar
  • 0.33333334326744 cup unsalted butter, cubed and softened
  • 3 tablespoons water
  • 1.5 teaspoons instant espresso powder
Instructions:
  • - Preheat the oven to 350°F (175°C) and prepare 2 muffin tins with paper liners.
  • In a small saucepan over medium heat, gently melt together stout beer, butter, and vanilla extract. Transfer the mixture to a large mixing bowl and let it cool for at least 10 minutes.
  • In a separate large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Gradually pour this mixture into the beer mixture while beating with an electric mixer on medium speed. Add sour cream and eggs one at a time, beating until the batter is smooth.
  • Portion the batter evenly into the prepared muffin cups, filling each to 3/4 full.
  • Bake in the preheated oven for 22 to 28 minutes until a toothpick inserted into the center comes out clean. Let it sit in the tins for 5 minutes, then transfer to a cooling rack to cool completely.
  • While the cupcakes bake, prepare the frosting by combining powdered sugar and butter in a bowl. Beat on low speed until creamy. Dissolve espresso powder in water in a separate bowl, then pour into the frosting mixture and beat on medium-high speed until fluffy.
  • Frost the tops of the cooled cupcakes.

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