I've made these chocolate Guinness cupcakes before and they are SO GOOD; such a crowd pleaser - and I don't even like beer (trust me, you can't even taste the beer in them).
When I made them, I did chocolate Baileys frosting, rather than cream cheese frosting, but either one works!
Plus, this recipe came from Martha Stewart, so you know these cupcakes are fancy as fuck - just look at the gorgeous photo below! I feel like my attempt to make those St. Patrick's Day shamrocks would turn out as an epic Pinterest fail, but it would still be fun trying, haha.
If you're looking for an amazing chocolate treat, you gotta try these - and remember, since this recipe makes two dozen cupcakes, you can totally freeze them too, and just thaw one occasionally to "treat yo self" (any Parks & Rec fans here?!), hehe.
Chocolate Guinness Cupcakes
- 16 ounces cream cheese
- 1 stick unsalted butter, room temperature
- 2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups unbleached all-purpose flour
- 2 cups plus 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1 bottle (11.2 ounces) stout, such as Guinness (about 1 1/3 cups)
- 2 large eggs, lightly beaten
- 1/4 cup sour cream
- 1 lime
- 96 chocolate gold hearts
Cream Cheese Frosting: Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.
Cupcakes: Preheat oven to 375 degrees. Line two standard 12-cup muffin tins with baking cups. In a large heatproof bowl, whisk together flour, 2 cups sugar, baking soda, and salt.
Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat; stir into flour mixture just until combined. Stir in eggs and sour cream.
Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16 to 18 minutes. Transfer tins to wire racks; let cool completely.
Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into 1/8-inch-wide strips. Coat strips in remaining 2 tablespoons sugar; cut into 1/2-inch-long pieces.
Spread cupcakes with 2 cups frosting (reserve remaining for another use). Top each with 4 gold hearts (to form a shamrock) and 1 piece of sugared lime zest (to make a stem). Serve.