Guinness Cupcakes (Happy St. Patrick's Day!)
I highly doubt this recipe is traditionally Irish in any way. But that doesn’t make it completely necessary to make every single St. Patrick’s Day.
The Guinness in this cupcake batter makes the cake itself so incredibly moist and rich (and 100% worthy of licking the bowl). I am not a fan of Irish whiskey normally, but in this sweet and creamy frosting, you’d think it was my favorite. I can’t get enough.
It doesn’t hurt that you have a mostly full Guinness to finish while you bake!
1 ½ cups all-purpose flour
1 cup brown sugar
⅓ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup Guinness
½ cup canola oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract
Preheat the oven to 350 degrees F. Line a cupcake pan with liners (you may have extra batter for more than a dozen!).
In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, and salt.
In a separate bowl, whisk together beer, oil, vinegar, and vanilla. Pour the wet mixture into the dry and whisk until just combined, careful not to overmix.
Fill the cupcake liners about ⅔ of the way with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes completely before frosting.
IRISH WHISKEY FROSTING
- Using a handheld or stand mixer, beat the butter until smooth and whipped. You can also do this by hand, it’s just more of a work out.
- With the mixer running on low, add powdered sugar, vanilla, and 1 tbsp non-dairy milk at a time, as needed, until frosting reaches a spreadable consistency. You might not need to use all of the non-dairy milk.
- Add whiskey, 1 tsp at a time, until you’ve reached your desired taste. Beat on high for 2 more minutes until light and fluffy.
- Fill a piping bag or use an offset spatula to decorate Guinness cupcakes.
Recipe adapted from Chef Chloe.