Description
Prepare to be amazed as rich dark chocolate meets the deep, malty flavors of Irish stout, all perfectly complemented by the warm sweetness of maple and cinnamon in these Guinness cupcakes.
Ingredients
Cupcakes
- 3/4 cup (170g) unsalted butter, softened
- 1/2 cup (50g) cocoa powder (I used dutch-processed)
- 3/4 cup (188ml) Guinness draft beer, poured and settled before you measure
- 2 large eggs
- 1/2 cup (125g) sour cream
- 1 1/4 cups (156g) all-purpose flour
- 1 1/4 cups (250g) granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
Frosting
- 1/2 cup (114g) unsalted butter, softened
- 1–250g pkg cream cheese, softened
- 2 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 3 cups (360g) powdered sugar
- 18 mini pretzels
Instructions
- Preheat the oven to 350°F and line 2 muffin pans with 18 paper liners.
- In a small saucepan over low heat, melt the butter. Remove from the heat, stir in the cocoa powder until smooth, then stir in the stout. Let cool for 5 minutes.
- In a large bowl, whisk together the eggs and the sour cream. Add the cooled chocolate mixture, mixing well.
- In a separate bowl, toss together the flour, sugar, baking soda, and salt. Add to the wet ingredients and stir until just combined. Divide the batter evenly into the paper liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Using an electric or stand mixer with the paddle attachment, beat the butter and cream cheese together. Add the maple syrup and cinnamon, mix again. Then add the powdered sugar, one cup at a time, mixing well in between until smooth and creamy. Frost as desired and top each cupcake with a mini pretzel.
Notes
Top the cupcakes with the mini pretzels the day you plan to serve. Otherwise the moisture from the frosting will make the pretzels soft.