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.
- 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
- Preheat the oven to 350 degrees F.
- Enviornment cupcake liners in 2 12-smartly muffin pans.
- 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.
- In a single other colossal bowl, trot together the flour, sugar, cocoa powder, baking soda, and salt.
- Frequently fold the dry substances into the wet substances.
- Divide the batter equally among the many cupcake liners.
- 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.
- 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.
- 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.
- Frequently beat in the powdered sugar until totally integrated, and the frosting is soft.
- Top each cupcake with frosting and mud with cocoa powder.
