She Strengthens

Decadent Chocolate Cupcakes with a Twist

The Perfect Pairing: Guinness and Chocolate

When it comes to desserts, I have a confession to make: I’m a huge fan of cooking with beer. And, in my opinion, there’s no better beer to use than Guinness. Its rich, velvety texture and deep, dark flavors of chocolate and coffee make it the perfect complement to, well, more chocolate!

Moist and Delicious Cupcakes

These cupcakes are a game-changer. They’re incredibly light and fluffy, yet packed with intense chocolate flavor. The Guinness adds a depth and complexity that’s hard to find in traditional chocolate desserts. And the best part? They’re surprisingly easy to make.

A Recipe Fit for a Celebration

Whether you’re looking for a unique dessert to serve at your next dinner party or a special treat for St. Patrick’s Day, these cupcakes are sure to impress. And, if you’re feeling extra festive, be sure to pair them with a warm cup of Irish Coffee for the ultimate indulgence.

Ingredients

For the Cupcakes:

• 1 (11.2-ounce) bottle Guinness stout
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup natural unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine salt

For the Frosting:

• 1 (8-ounce) package cream cheese, at room temperature
• Pinch fine salt
• 1/3 cup heavy cream
• 1 pound powdered sugar
• Natural unsweetened cocoa powder, for dusting

Instructions

Step 1: Prepare the Cupcakes

Heat your oven to 350°F and arrange a rack in the middle. Line two (12-well) muffin pans with cupcake liners or coat the wells with melted butter. Set the pans aside.

In a large bowl, whisk together the Guinness, milk, vegetable oil, and vanilla until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.

In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.

Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Let the cupcakes cool completely before removing from the pans.

Step 2: Make the Frosting

Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes.

Gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula.

Gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.

Step 3: Assemble and Enjoy

Top each cupcake with a heap of frosting and dust with cocoa powder. Serve immediately and enjoy!