Beer + Cupcakes = Heaven

RECIPE: Chocolate Guinness Cupcakes

I first had a Guinness cupcake four years ago. Amy, who later became my roommate, got the recipe from a mutual friend of ours, who traditionally made them for St. Patrick’s Day. I immediately fell in love with a cupcake.

The next year, right before St. Patty’s, I decided to try it, so I asked for the recipe. The fact that there was a long list of ingredients, coupled with the idea of making cupcakes (SO MUCH MORE WORK), lead me to make a cake instead.

Although I hate baking, I’m always pretty psyched to use Domino sugar. Oh, also, my last name is Domino. I guess that’s vital information to know to understand my love of Domino sugar. My students think I have the best last name ever and they always ask if I’d change my last name if I get married.  My reply is always that he’d have to have a pretty cool last name, because, as a teacher, you can’t have a bad last name.  Like, what if I was Amanda Weiner?  That wouldn’t fly in a high school classroom.

Also, sidenote, I think my personal tagline should be “I’ll always be your sugar!” Creepy? Whatever.

The need for Domino sugar comes from the fact that the recipe calls for unsweetened cocoa. I remember being a kid and wanting hot chocolate and thinking that if I just mixed Hershey’s unsweetened cocoa with milk, it would make hot chocolate. Boy was I wrong. Lesson learned.

So I started making this cake every year for St. Patty’s. I bring it to work and it gets devoured pretty quickly. Matt, the oftentimes recipient of my leftovers, starts salivating if I even mention the Guinness cake. He keeps saying he’s going to brew a stout for me to use (he brews beer), but that has yet to happen.  It’s pretty much expected that I’ll bring in the cake sometime during the week before spring break.  I love my coworkers so much that I BAKE for them.  This is how I show my affection: baked goods.

The batter always ends up way thinner than I expect. The recipe also makes way more batter than I expect. I found, when I went to make these on Tuesday night, that I only had 22 cupcake cup thingies. Wraps? Wrappers? Cups? I don’t know technical baking terms. So I used the leftover batter, which was WAY more than 22 cupcakes worth, and made a mini cake in a loaf pan.

Plus the 22 delicious looking cupcakes that didn’t last very long when I took them to school on Wednesday.

I posted the following facebook status after making these, “Don’t worry friends, I’m not quitting my day job any time soon to open a trendy cupcakery because a) it turns out I still hate baking and b) I have zero cupcake frosting skillz.”  So I photographed a particularly lovely looking cupcake, to make my confections look better.  And now I just outed my poor skills.  Oooops.

Rating: 5 out of 5 cold glasses of milk, or, you know, glasses of beer. Whatever is appropriate for you to drink on St. Patty’s.  You’ll be a culinary rockstar if you make these for someone.

Author: Manda
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Serves: 24 cupcakes
Adapted from Dave Lieberman’s recipe
    To make the cake:

  • 1 (12-ounce) bottle Guinness stout
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened cocoa, plus more for garnish
  • 2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • For the frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup heavy cream
  • 1 pound confectioners’ sugar
  • Cocoa powder or sprinkles, for decorating
    1. Preheat the oven to 350°F.
    2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla.
    3. Beat in the eggs, one at a time.
    4. Mix in the sour cream.
    5. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
    6. Gradually mix the dry ingredients into the wet Guinness mixture.
    7. Butter 24 muffin tins and divide the batter among the muffin tins.
    8. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
    9. Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream.
    10. Slowly mix in the confectioners’ sugar.
    11. Top each cupcake with a heap of frosting and dust with cocoa or sprinkles.
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