Guinness Cupcakes
Servings 30 -ish cupcakes
Equipment
Ingredients
Cupcakes
- 14.9 oz. Guinness beer or other stout beer
- 2 cups unsalted butter
- 1 ½ cups unsweetened cocoa powder
- 4 cups flour
- 4 cups sugar
- 1 tablespoon baking soda
- 1 ½ teaspoons salt
- 4 eggs
- 10.6 oz. Greek yogurt vanilla or plain
Frosting
- ⅔ cup water
- 1 ¼ cups sugar
- ¼ teaspoon fine sea salt
- 4 egg whites room temperature
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
- 2 cups unsalted butter
- 1 cup powdered sugar
Instructions
Cupcakes
- Preheat oven to 350 degrees F.
- Heat the beer and butter in a saucepan over medium heat; bring to a simmer then add cocoa powder. Whisk until smooth. Remove from heat and let cool a bit.
- In a large bowl, whisk together flour, sugar, baking soda, and salt; set aside. Using a mixer, beat eggs and yogurt. Add chocolate stout mixture until just combined. Add flour mixture and beat on low speed until well combined.
- Fill cupcake liners ¾ full. Bake 18-22 minutes or until cake springs back when touched lightly.
- Let cupcakes cool completely. Top with Vanilla Buttercream Frosting.
Frosting
- Heat water, salt and 1 ¼ cup sugar in medium saucepan and bring to boil. Scrape down sides to make sure all sugar is dissolved. Let boil until it reaches 240 degrees F on candy thermometer.
- While water and sugar come to a boil, beat egg whites and 1 tablespoon of sugar until soft peaks form.
- With mixer still beating, slowly pour hot syrup along side of bowl into egg white mixture. Add vanilla. Beat on high until meringue is cool to touch. This takes about 10-15 minutes in my plastic bowl.
- Once meringue is cool - and it is VERY important that it is cool - thoroughly incorporate butter a tablespoon at a time.
- Slowly sift in 1 cup powdered sugar to thicken frosting for piping on cupcakes.
- Frost cupcakes with piping bag or knife. Decorate as you like.
- Enjoy!