Happy Monday everyone! I hope you all had a fun weekend! Mine started off with my oven breaking, sparks flying, heating coil burnt through, so that was fun… Not! Except, I am kind of glad it happened as now I’ll be getting a new stove!! Yay!!! My stove has been on the outs for a while- I’ve had to deal with an oven that runs hot, and only 3 working burners, so honestly, I’m not too sad about this development. I’m just glad I was standing right next to the stove when it happened. Other than that, I went to a little going-away shindig for a coworker, went shopping at my favorite stores- Whole Foods and Target, and went to see Evil Dead! In short, I enjoyed it, although I still prefer the originals. If you like blood and gore I definitely recommend it.
I made these cupcakes for St. Patrick’s Day for the first time last year, and I’ve been dreaming about them ever since. When I was thinking about what I wanted to make to celebrate this year, these cupcakes were non-negotiable on my menu. They are my favorite chocolate cupcake of all-time. The Guinness only works to enhance the flavor of the chocolate, and does not lend a beer-like flavor to the cupcakes. The sour cream works to keep the cupcakes moist. You don’t even have to wait for the butter to soften to make these cupcakes, and the butter is melted and mixed with the Guinness and cocoa powder. Unfortunately, the butter does need to be softened for the frosting, but you can take that out when beginning your cupcakes, and then, by the time the cupcakes are cool and ready to frost, it should be perfect. I think this simple vanilla buttercream is the perfect accompaniment to these chocolate cupcakes- the contrast is great! This frosting is very butter-heavy as all buttercream frosting is, but because it is whipped for so long, it feels very light. Next year I may try the whole shebang with the Bailey’s ganache filling and frosting, but I think that sometimes simplicity is best, and these cupcakes fit the bill. Do not wait to make these until next St. Patrick’s Day! They are so good that they have become my go-to chocolate cupcake, and deserve to be made year-round!
Guinness Chocolate Cupcakes
Makes 24 Cupcakes
1 cup stout (Guinness)
16 Tbsp unsalted butter (2 sticks)
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
1. Preheat oven to 350 degrees. Line two muffins pans with cupcake liners.
2. Add the chocolate and stout to a medium pan and place over medium medium heat. When the butter melts, add the cocoa powder, and whisk until smooth. Remove from the heat, and let cool slightly.
3. In a large mixing bowl, mix together the flour, sugar, baking soda and salt. Add the eggs and sour cream to the mixing bowl of an electric mixer, and mix together until blended (using paddle attachment). Add the stout-butter mixture, and mix until just combined. Add the dry ingredients, and mix on low, until just combined.
4. Fill the prepared cupcake liners with the batter. They should be about 2/3-3/4 full. Bake about 15-17 minutes, until a toothpick inserted into a cupcake comes out clean. Let them cool in the pan for 5-10 minutes, and then remove and let cool completely on a wire rack.
Source: Smitten Kitchen via Annie’s Eats
Easy Vanilla Buttercream Frosting
20 Tbsp unsalted butter (2 1/2 sticks), softened
2 1/2 cups confectioners’ sugar, sifted
1/8 tsp salt
2 tsp vanilla extract
2 Tbsp heavy cream
1. Add the butter to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until smooth. Add the confectioners’ sugar and salt, and beat on medium-low for about 45 seconds, until most of the sugar is moistened. Scrape down the sides of the bowl, and beat on medium for about 15 seconds more, until the sugar is incorporated. Scrape down the sides of the bowl, add the vanilla and heavy cream, and beat about 10 seconds, until incorporated. Increase the speed to medium-high, and beat for about 4 minutes, scraping down the bowl a couple of times, until the mixture is light and fluffy.
Source: Cook’s Illustrated via Annie’s Eats