Mmm…I made these for St. Patrick’s Day, and am just now getting around to posting them!

These cupcakes were QUITE tasty — but definately a unique flavor! DH told me it tasted like I made them with, “$5,000 Swiss chocolate” — LOL

Guinness Chocolate Cupcakes with White Cream Cheese Frosting

(Originally from Dave Lieberman)

Makes 24 cupcakes

1 bottle (12 fl. oz.) Guinness stout
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa powder (plus more for garnish)
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda

Cream Cheese Frosting
1 package (8 oz.) cream cheese, softened
1/3 cup heavy cream
1 lb. confectioner’s sugar

Cupcake Directions
– Preheat oven to 350 degrees
-In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs one at a time. Mix in the sour cream.
-In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
-Butter (or use cupcake papers) 24 muffin tins and divide batter among the tins.
-Bake 25 minutes until risen and set in the middle, but still soft and tender. Cool before turning out of the tins.

Frosting Directions
-Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream. Slowly mix in the confectioner’s sugar.

**Top each cupcake with a heap of frosting and dust with cocoa. Keep refridgerated (due to the cream cheese frosting)**

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