Guinness Chocolate Cupcakes with Vanilla Buttercream and Stout Caramel
Rich and delicious Guinness Chocolate Cupcakes are perfect for stout lovers and chocolate lovers alike!
Ingredients
For Cupcakes
- ⅓ cup cocoa powder
- 1 cup sugar
- 1 cup flour
- ½ tsp baking soda
- ¼ tsp salt
- 6 oz Guinness room temperature
- ¼ cup melted butter cooled
- 1 tsp vanilla
- 1 egg
- ¼ cup sour cream
For Buttercream
- 1/4 cup unsalted butter softened
- 2½ cups powdered sugar
- 2 tsp vanilla
- 1-2 tbsp heavy whipping cream
For Stout Caramel
- 6 oz Guinness stout
- ¾ cup brown sugar lightly packed
- 1 tsp vanilla
- ½ cup heavy whipping cream
- 1 tb butter cut into small pieces
- pinch of salt
Instructions
For Cupcakes
- Preheat oven to 350 F.
- In medium bowl, whisk together cocoa powder, sugar, flour, baking soda, and salt.
- In large bowl, combine the Guinness, melted butter and vanilla. Be sure all ingredients are at room temperature. Add in egg and sour cream. Whisk until combined and smooth.
- .Gradually add dry ingredients into the wet mixture. Mix until just combined.
- Line 12 muffin cups with paper liners or spray. Fill each about 3/4 full with batter. (I use an ice cream scoop.)
- Bake for 20-25 minutes or until toothpick inserted in middle comes out clean. Cool for 2-3 minutes in cupcake tin, and then put them onto cooling rack.
For Buttercream
- Whip butter until it is smooth and fluffy, about 3 minutes.
- Add powdered sugar gradually, making sure it is completely combined before adding more.
- Mix in vanilla extract. Then add in heavy cream one tablespoon at a time, until it reaches your desired consistency.
- Pipe or spread onto cupcakes.
For Stout Caramel
- Bring stout to boil. Bring down to a simmer until it reduces by half, about 10-15 mins. Watch carefully. Stout will bubble over if you don't keep an eye on it.
- Stir in sugar and vanilla. Bring to a boil. Again, watch carefully, sugar bubbles quickly and a lot. Reduce to a simmer, and do not mix caramel for about 10 minutes, until bubbles grow, and mixture thickens to a syrup-y consistence. Mixture is extremely hot!
- Remove caramel from the heat and add butter. Allow butter to melt and then slowly pour in heavy cream and salt, stirring constantly until it is fully combined.
- Once cooled, transfer to a piping bag to drizzle onto cupcakes. Any leftover caramel can be stored in a resealable glass jar, and refrigerated up to two weeks.