Guinness Chocolate Cupcakes with Boozy Buttercream

CAKE AND BEER!! TWO OF MY FAVORITE THINGS!

Okay not really. I actually hate beer. I. Hate. Beer.

But WHAT! Beer and chocolate is a pretty rad combo, bro!

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And I made them just in time for Father’s Day! ( It’s coming up on Sunday. Just a heads up, yo.)

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I don’t know your dad, but I’m pretty sure he’s gonna love these. They’re not too rich, the beer gives them an awesome fluff, and the frosting is a sweet topping to bring it all together. AND it’s all from SCRATCH. No boxed cake here! Your father will be so proud.

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Guinness Chocolate Cupcakes with Guinness Chocolate Frosting and/or Bailey’s Irish Cream frosting and/or Sangster’s Jamaican Rum Cream frosting.

FOR OUR FATHERS!!!!!

Yield: About 30 cupcakes

Ingredients

Cupcakes:

1 cup Guinness beer, room temperature (I used Guinness Draught, any dark beer will do)

1 cup (2 sticks) unsalted butter

3/4 cups cocoa powder, unsweetened

2 cups all purpose flour

2 cups sugar

3/4 tsp salt

1-1/2 tsp baking soda

3 large eggs

2/3 cup sour cream

1 tsp vanilla

Frosting:

3-4 cups powdered sugar

1/2 cup (1 stick) unsalted butter, softened

3 to 5 Tbsp of your choice of boozy flavoring (Guinness, Bailey’s, Jamaican Rum Cream, etc)

Optional: 2-3 Tbsp cocoa powder

 

In a microwavable bowl, melt 1 cup of butter (microwave at 30 second intervals). Once melted, add beer to melted butter and mix. If the beer is cold, it will harden the butter, so make sure it’s at room temperature. Once mixed, add cocoa powder and whisk together until smooth.

In a separate bowl, mix remaining dry ingredients together (flour, sugar, salt, baking soda).

At this time, if you have a stand mixer, combine the eggs, sour cream, and vanilla in the mixer and mix on medium until well incorporated. You can also do this by hand in a large separate bowl. Once done, slowly add the chocolate mixture to the sour cream mixture. Mix on low until combined.

Keeping the mixer on low, slowly add flour mixture to chocolate mixture, making sure to mix well after each addition. Mix on low until incorporated.

Preheat oven to 350, and prepare baking pan.

Line cupcake tin with paper or foil liners. Fill each cup about 2/3 of the way up the liner.

Bake for 15-18 minutes, or until a toothpick inserted in the middle comes out clean.

The frosting will be subjective to what works best for you.

Mix butter on medium speed until soft and fluffy. Add about 3 cups of powdered sugar, one at a time, mixing after each until you’ve achieved your desired consistency.

At this point, I separated the frosting half and half. For one batch, I added about 2 Tbsp of beer and 2 Tbsp of cocoa to create Guinness Chocolate buttercream. To the other, I added about 2 Tbsp of Jamaican Rum Cream. Bailey’s Irish Cream is also good. Experiment and add to taste. If your frosting is too runny, add more powdered sugar. If it’s too hard, add more beer/cream, about 1/2 Tbsp at a time.

 

Once your cupcakes are done baking, let them cool. Then frost those babies and shove ’em in your dad’s mouth. And then yell “BOOM, DADDY!”**

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**If you ain’t got no daddy, these can just as easily be shoved in the mouths of friends and other loved ones. “BOOM, SISTA!” and “BOOM, BESTIE!” are also acceptable exclamations.

Recipe adapted from Cookies, Cupcakes, and Cardio‘s video here.

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