Name: Guinness Cupcakes with Espresso Frosting
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: Irish stout beer (such as Guinness®) - 1 (12 fluid ounce) can or bottle; Unsalted butter - 4 tablespoons; Vanilla extract - ½ teaspoon; All-purpose flour - 2 cups; White sugar - 2 cups; Unsweetened cocoa powder - ¾ cup; Baking soda - 1 ¼ teaspoons; Salt - 1 teaspoon; Sour cream - ¾ cup; Eggs - 3; Powdered sugar - 3 cups; Unsalted butter, cubed and softened - ⅓ cup; Water - 3 tablespoons; Instant espresso powder - 1 ½ teaspoons

Guinness Cupcakes with Espresso Frosting

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Guinness Cupcakes with Espresso Frosting

1. Irish stout beer (such as Guinness®) - 1 (12 fluid ounce) can or bottle

2. Unsalted butter - 4 tablespoons

3. Vanilla extract - ½ teaspoon

4. All-purpose flour - 2 cups

5. White sugar - 2 cups

6. Unsweetened cocoa powder - ¾ cup

7. Baking soda - 1 ¼ teaspoons

8. Salt - 1 teaspoon

9. Sour cream - ¾ cup

10. Eggs - 3

11. Powdered sugar - 3 cups

12. Unsalted butter, cubed and softened - ⅓ cup

13. Water - 3 tablespoons

14. Instant espresso powder - 1 ½ teaspoons

How to cook deliciously - Guinness Cupcakes with Espresso Frosting

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.

2. Stage

Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.

3. Stage

Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.

4. Stage

Divide batter among the lined muffin cups, filling each one 3/4 of the way.

5. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.

6. Stage

Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.

7. Stage

Cover tops of cooled cupcakes with frosting.