Saturday, November 28, 2009

Cupcakes! Round 3

Chocolate Stout Cupcakes


I found a recipe for Guinness Chocolate Cupcakes from Patent and the Pantry that I knew I wanted to make at Thanksgiving for my dad to try. So I called my dad and asked if he had a bottle of Guinness in the fridge that he would bring up with him on Wednesday and he promptly informed me that he had "outgrown the taste of Guinness." Ok, off to plan two. I went to the Foodery and relayed my dad's message and came home with Left Hand Milk Stout to use instead of the Guinness. So I made Chocolate Stout Cupcakes instead.

I was hesitant because I don't like beer, at all. But I was pleasantly surprised about how mellow the beer flavor is in the cupcakes. My mom and I could taste the beer flavor, but the beer drinkers in the family, my husband and dad, could not. The cream cheese icing cuts the richness of the chocolate and smooths out the overall flavor.

This recipe made 96 mini cupcakes for me which I baked at 325 degrees for 10 minutes. I had enough icing for all of the cupcakes with not much to spare.

Chocolate Guinness Cupcakes

Excerpted from Feast by Nigella Lawson (Hyperion Books, $39.95, 2006)

  • 1 cup (250 mL) Guinness
  • 4 oz (1/2 cup or 125 mL) unsalted butter, cut into chunks
  • 3/4 cup (175 mL) unsweetened cocoa powder
  • 2 cups (500 mL) granulated sugar
  • 3/4 cup (175 mL) sour cream
  • 2 large eggs, room temperature
  • 1 tbsp (15 mL) vanilla extract
  • 2 cups (500 mL) all-purpose flour
  • 2½tsp (12 mL) baking soda

Icing

  • 8 oz (250 g) cream cheese
  • 1 cup (250 mL) icing sugar
  • 2 tbsp (25 mL) whipping cream

Preheat oven to 350°F (180°C). Line two 12-cup muffin pans with paper liners.

Pour the Guinness into a large saucepan, add butter and heat at medium-low until melted. Whisk in the cocoa powder and sugar, then remove from heat. In a small bowl, beat together the sour cream, eggs and vanilla. Pour into the slightly cooled Guinness-butter mixture. Whisk in the flour and baking soda.

Spoon batter into cupcake pan, so each liner is about three-quarters full. Bake for 15 to 18 minutes or until a tester comes out clean. Let cool in the pan, then remove to a rack to cool completely.

Once completely cooled, make the icing.

Beat cream cheese and icing sugar until smooth. Add the whipping cream and beat again until it is thoroughly mixed and spreadable. Add more cream if you want a thinner icing. Spread onto cooled cupcakes.

Makes 24 cupcakes.

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