I'm kind of doing my headless chicken routine like always with a big party around the corner - and this double birthday party for the kids is no exception. I have to-do lists everywhere and I know on one of them there is: Make Choc-Guinness Cupcakes! Now, it's early (party is still over a week away) but I'm making them to freeze (they thaw beautifully and still nice and moist) so that I can tick them off the list and move on to the other 500 jobs on my 200 to-do lists. And why not share this favourite recipe of mine that I make... well I used to make it all the time (before I had kids and had spare time to bake and cook and clean...) and people loved them - so they must be a hit ;o) Trust me they are!
This recipe is kind of famous from what I can see now searching on Google for it. I came across it years ago on the gorgeous cooking blog Smitten Kitchen. There was a bit of a craze going on about incorporating booze into sweet foods. Personally I don't think it should ever be discarded as a bad idea ;o) And these cupcakes are the proof. They are delicious. Here is the link to the original recipe.
And here is my interpretation for you all!
I've kind of streamlined the ingredients list and adjusted the instructions to suit how I make it. I think it's faster and easier - with the same yummy result. Oh and the icing recipe is mine - passed down from my mum. The Smitten Kitchen recipe has a Bailey's Buttercream but I'm not a big fan of buttercream. Trust me when I say that my Choc-Guinness Cupcakes with Cream Cheese Icing combo works... REALLY WELL ;o)
Ingredients List:1 cup/250ml Guinness (minimum can size is 440ml but I always have a willing assistant happy to help avoid wastage)
1 cup/250g unsalted butter
¾ cup unsweetened cocoa powder (Dutch-process is preferred but I always use the Bournville Cadbury Cocoa in my pantry ;o)
2 cups sugar
3 small eggs
⅔ cup sour cream
1 tsp vanilla
2 cups plain flour
1 ½ tsp bicarb soda/baking soda
¾ tsp salt
125g cream cheese60g unsalted butter½ cup icing sugar½ tsp lemon juice½ tsp vanilla extract (not essence)½ tsp food colouring (if necessary)
|Soffritto Party Pack available from House $14.99|
Cupcake liners (24)
Baking trays (24 holes)Mixer
Piping bags (if getting schmancy is the look you're after)
Preheat oven to 180C (fan-forced).
Line baking trays with cupcake liners.
In bowl 1: whisk cocoa and sugar to combine. Set aside.
In bowl 2: whisk eggs, vanilla, and sour cream to smooth consistency. Set aside.
In bowl 3: whisk flour, bicarb soda, and salt. Set aside.
In pot: add Guinness and butter.
Place pot on medium heat.
And get your bowls (lined up in order) and utensils ready to work.
Bring Guinness and butter to a simmer.
Sieve bowl 1's ingredients gradually and whisk until mixture is smooth and glossy.
Whisk up the sour cream, eggs, and vanilla mixture and add to the pot.
Sieve bowl 3's ingredients gradually to prevent lumps.
Give the mixture a good whisk to combine ingredients and get any lumps out.
Pour mixture evenly into your cupcake liners (no more than ¾ full).
Pop in the oven for 15 minutes, rotating once if your oven cooks unevenly like mine.
Check using a skewer - cupcakes are cooked with the skewers comes out clean.
Cool cupcakes on a wire rack completely (tip: get icing ingredients out of the fridge if icing today).
Taste test of course... to um... make sure they are cooked!
Ice when cupcakes are cold (then taste test again) or freeze for up to 3 months in an airtight container.
Icing Instructions: (I don't have any pictures yet because I've only made and frozen the cupcakes. I'll ice them closer to the party and then add the pics. Promise! With sparkles on top)
1. Bring cream cheese and butter to room-ish temperature. You just need them to soften enough to beat without blowing your mixer up.
2. Add to mixer bowl and beat slowly for 1 minute to combine.
3. Mix on medium/high for 2 minutes until light and fluffy.
4. Add icing sugar slowly and scrape the sides of the bowl down regularly to keep the sugar incorporated.
5. Add lemon juice and vanilla (and food colour if necessary).
6. Taste test of course (you can add more lemon juice for tang but remember that adding too much more liquid will affect the consistency).
7. Pipe pretty stars or smother the cupcakes with delicious icing. Sprinkle for sparkle.
So that's all I've got for the moment. I made the cupcakes and just so you know - I have taste-tested and they are SO moist and delicious. I had to put them in the freezer to stop me from eating them all and having to make another batch tomorrow! I'll make the icing and share photos of that little adventure. And I promise to share photos of them all decorated and looking beautiful on the sweets table at the kids party xxo