Chocolate Guinness Cupcakes

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Chocolate Guinness Cupcakes

Combining Guinness and darkish cocoa powder makes for an intense, wealthy cupcake, which gentle retains its gentle, fluffy texture.This recipe is courtesy of Chowhound.

Chocolate Guinness Cupcakes

  • 1 bottle guinness (11.2 oz)
  • 1/2 cup complete milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 colossal eggs
  • 3/4 cup sour cream
  • 2 1/2 cup all-cause flour
  • 2 cup granulated sugar
  • 3/4 cup pure unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 ounce cream cheese, at room temperature
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream
  • 1 pound powdered sugar
  • pure unsweetened cocoa powder, for dusting
  1. Preheat the oven to 350 degrees F.
  2. Enviornment cupcake liners in 2 12-smartly muffin pans.
  3. Breeze together the Guinness, milk, vegetable oil, and vanilla in a colossal bowl until combined. Breeze in the eggs, one after the other, until totally integrated. Breeze in the sour cream.
  4. In a single other colossal bowl, trot together the flour, sugar, cocoa powder, baking soda, and salt.
  5. Frequently fold the dry substances into the wet substances.
  6. Divide the batter equally among the many cupcake liners.
  7. Bake for 20-25 minutes until a toothpick inserted into the center comes out smartly-organized. Location the pans on a wire rack, and let the cupcakes icy totally sooner than inserting off from the pans.
  8. Enviornment the cream cheese and salt in a bowl of a stand mixer with a paddle attachment. Beat on medium creep until gentle and fluffy, approximately 2 minutes.
  9. With the mixer on medium creep, step by step beat in the heavy cream until soft, about 1 minute. Grief down the perimeters of the bowl with a spatula.
  10. Frequently beat in the powdered sugar until totally integrated, and the frosting is soft.
  11. Top each cupcake with frosting and mud with cocoa powder.

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