Frosted Guinness Chocolate Cupcakes
Guinness Chocolate Cupcakes are the perfect cupcakes to celebrate St. Patrick’s Day with. Soft, moist and rich, they are made with chocolate and Guinness.
Ingredients
- ½ cup Guinnes stout
- 5 tablespoons Butter - unsalted softened
- 6 tablespoons Unsweetened cocoa powder - sifted
- 1 cup Granulated sugar
- 6 tablespoons Greek Yogurt - plain
- 1 large Egg room temperature
- 1 ½ teaspoons Vanilla extract
- 1 cup Cake or Pastry flour - sifted
- 1 ¼ teaspoons Baking soda
Instructions
- Pre-heat the oven to 350F (180C) and line a 12 cup muffin pan with cupcake liners.
- In a medium bowl add the butter and Guinness and place them on a pot over medium-low heat until the butter melts. Remove the bowl from the heat. Add cocoa powder and sugar to the bowl and whisk everything together.
- In a small bowl mix together the greek yogurt, egg and vanilla. Add the egg mix to the Guinness mixture then add flour and baking soda and whisk together until smooth.
- Pour the batter into the prepared cupcake tins and bake for approximately 20-25 minutes or until a toothpick inserted in a cupcake comes out clean.
- Let the cupcakes cool on a wire rack completely before decorating them with the Swiss Meringue Buttercream. Enjoy!
Notes
For the frosting I used this Swiss Meringue Buttercream Recipe and added 1 or 2 teaspoons of green food coloring at the end. Add as much or as little coloring you want depending on the tone you're looking for.
Make sure to let them cool completely before placing in an airtight container. You don’t want the tops of the cupcakes to become sticky!
Storing the cupcakes at room temperature will keep them moist and soft for longer. Storing them in the fridge will dry them out a bit, but after frosting them you can store them in the fridge and then let them come back to room temperature before serving them. Cupcakes are best consumed within 2 days. After that they will start drying out.
Store the cupcakes in an airtight container in the fridge for up to 5 days. They will be good on the kitchen counter for 2 days, if frosted refrigerate.
You can also freeze these cupcakes, but I recommend doing so before frosting them. Let them cool completely, then place in an airtight container and freeze or place on a cookie sheet and freeze until firm then move to a freezer safe bag or container. They will keep for about 2-3 months.
Nutrition
Calories: 166kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 125mgPotassium: 57mgFiber: 1gSugar: 17gVitamin A: 173IUCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!