Guinness Cupcakes

On St. Patrick's Day,

Micah and I

had some

friends over

to celebrate

with a feast of

Corned Beef

and 

Cabbage...

and

Guinness Cupcakes!

Guinness Cupcakes

Adapted from Design*Sponge

Cake Ingredients: 
1 c. and 2 tbsp  butter 
1 c. Guinness
3/4 c. Dutch process cocoa, sifted 
2 +  1/4 c. all purpose flour, sifted
2 tsp. baking soda 
2 c. sugar
2 medium eggs 
2/3 c. sour cream
1 tbsp. vanilla extract

Frosting Ingredients:
1 + 1/3 c. cream cheese 
1+1/2 c. powdered sugar, sifted 
2/3 c. heavy cream
 

Directions: 

1. Preheat oven to 350F.

2. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.

3. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.

4. Pour into a lined cupcake pan and cook in the oven for around 30 minutes, or until a skewer comes out clean from the centre of the cupcake. This is a very moist cupcake, so make sure to watch it throughout the 30 minutes, you don't want a dried out cupcake.

5. Leave to cool for 10 to 15 minutes, placing the cupcakes on a wire wrack to cool completely. 

 

6. As the cupcakes are cooling, make the cream cheese frosting: beat the cream cheese and powdered sugar together until smooth. Then ad the cream and continue to beat until light and fluffy.

 

7. Frost the cupcakes and devour!