Guinness Chocolate Cupcakes
40 min + 
12 cupcakes 
Have you ever tasted Nigella’s Guinness Chocolate Cake? Probably one of the best cakes around according to our little black book. So when the time came to re-create some classic recipes and give them a twist, this was amongst the first ones to think. Whether you’re celebrating St Patrick’s day, a special birthday, or just fancy a heavenly cake to complete your midweek meal, this moist Guinness Chocolate Cupcakes recipe by Marika is a game changer.
Creating a moist cake that is not gooey can be a challenge. Be it the type of flour or sugar you use, how much you mix the ingredients, how hot is the oven and how long you bake it for. Using ingredients already filled with moisture such as carrots or apples is one way about it. Using a stout is certainly the way to go about it here! Food Thoughts Organic Cocoa Powder adds a real depth to these Guinness Chocolate Cupcakes. The end result is dark, rich and almost fudgey cupcakes with a cream cheese frosting that is reminiscent of the white foam that sits on top of a pint of stout. Happy Patrick’s day or happy moist cake ☘️
You will need
- For the sponge:
- 25ml Guinness (or any stout)
- 125g unsalted butter
- 40g Food Thoughts Organic Cocoa Powder
- 200g caster sugar
- 75g sour cream
- 1 large egg
- 1/2tsp of vanilla extract
- 140g plain flour
- 1tsp bicarbonate of soda
- For the frosting:
- 160g cream cheese
- 80g spreadable butter or regular butter
- 1tsp vanilla extract
- 325g icing sugar
- For decoration:
- Food Thoughts Chocolate Coated Cacao Nibs
Method
Add the butter into a large wide saucepan, pour the Guinness and heat until the butter is melted. Whisk in the cocoa powder and sugar. Set aside to cool.
Preheat the oven to 160C fan and line a cupcake/muffin pan with 12 cupcake cases.
Whisk the egg with the sour cream and vanilla extract and then pour into the Guinness mixture and whisk in the flour and bicarbonate of soda.
Begin spooning evenly the batter into cupcakes cases using a teaspoon and bake for 22 minutes (turn the tray around halfway through baking time if you can). After baking, poke the cupcakes with a skewer, it should come out clean if the cupcakes are ready. Leave them to cool completely in the cases on a cooling rack.
When the cupcakes are cold, sit them on a stand and start to making the icing. Lightly whip the cream cheese and spreadable butter (the spreadable butter will help to achieve a soft frosting looking like a Guinness’s foam) until smooth, sieve over the icing sugar and vanilla extract and beat to combine, until you have a spreadable consistency.
Ice the top of the black cupcakes so that it resembles the frothy top of the famous pint. Store the cupcakes in an airtight container in the fridge for 1-2 days.
