A rushed photo of my mini Chocolate Guinness Cupcakes with Espresso Buttercream Icing. I used Starbucks One Shots for the icing and it's much better than using espresso and milk.
Cupcake 1 stick unsalted butter 12 oz. Guinness ½ tsp. vanilla extract 2 c. all-purpose flour 2 c. granulated sugar ¾ c. natural unsweetened cocoa powder 1 tsp. salt 1 ¼ tsp. baking soda ¾ c. sour cream 3 eggs
Preparation Preheat oven to 350 degrees. Fill two 12-count muffin pans with paper baking cups.
In a small saucepan over medium heat, combine the butter, Guinness and vanilla. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
In another large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Using an electric mixer on medium speed, gradually combine with the Guinness mixture in three additions. Beat in the sour cream, then beat in the eggs one by one.
Pour the batter into the prepared muffin pans, filling each cup about three-quarters full. Bake for 22 to 28 minutes (mine took 25) or until a toothpick inserted in the center of a cupcake comes out clean. Leave in the pan to cool for 5 minutes, then finish cooling on a wire rack. Frost when cooled completely.
Frosting: I just beat the 2 cups of powdered sugar and 2 tbsp butter while slowly adding the Starbucks one shot until I get the consistancy I want. It doesn't make that much icing, so depending on how much you want you could do 4 cups powd. sugar and 4 tbsp butter or 6 cups and 6 tbsp and so on.
Cupcake
1 stick unsalted butter
12 oz. Guinness
½ tsp. vanilla extract
2 c. all-purpose flour
2 c. granulated sugar
¾ c. natural unsweetened cocoa powder
1 tsp. salt
1 ¼ tsp. baking soda
¾ c. sour cream
3 eggs
Frosting
2 cups powdered sugar
2 tablespoons butter
2 tablespoons espresso, cold
Preparation
Preheat oven to 350 degrees. Fill two 12-count muffin pans with paper baking cups.
In a small saucepan over medium heat, combine the butter, Guinness and vanilla. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
In another large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Using an electric mixer on medium speed, gradually combine with the Guinness mixture in three additions. Beat in the sour cream, then beat in the eggs one by one.
Pour the batter into the prepared muffin pans, filling each cup about three-quarters full. Bake for 22 to 28 minutes (mine took 25) or until a toothpick inserted in the center of a cupcake comes out clean. Leave in the pan to cool for 5 minutes, then finish cooling on a wire rack. Frost when cooled completely.
Frosting:
I just beat the 2 cups of powdered sugar and 2 tbsp butter while slowly adding the Starbucks one shot until I get the consistancy I want. It doesn't make that much icing, so depending on how much you want you could do 4 cups powd. sugar and 4 tbsp butter or 6 cups and 6 tbsp and so on.
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i'm going to give this a shot this weekend!
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