Description
These Guinness Chocolate Cupcakes have to be the BEST EVER chocolate cupcakes and are topped with a delicious salted caramel buttercream.
Ingredients
Guinness Chocolate Cupcakes
- 3/4 cups all-purpose flour
- 1/3 cup dutch processed cocoa powder
- 1/4 tsp salt
- 3/4 tsp baking soda
- 2/3 cup stout
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1/2 cup unsalted butter, room temp
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
Homemade Salted Caramel (half the recipe)
Salted Caramel Buttercream
- 1 cup unsalted butter, room temp
- 4 cups powdered sugar
- 1/4 cup salted caramel, cooled
Instructions
Guinness Chocolate Cupcakes
- Preheat the oven to 350F and add 12 cupcake liners to a cupcake tin.
- In a bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- In a cup, mix together the stout, vanilla, and espresso powder.
- Using a hand or stand mixer, cream together the butter and sugar until light and fluffy. About 3-4 minutes.
- Mix in the eggs one at a time and then the sour cream.
- Mix in half of the dry ingredients, half of the stout, half of the dry, then finish with the stout.
- Evenly distribute the batter between your 12 cups and bake for 15-17 minutes or until a toothpick comes out clean.
- Let them rest for 15 minutes then remove the cupcakes and place on a cooling rack.
Salted Caramel
- Pour into a glass container and let it cool at room temp.
Salted Caramel Buttercream
- Cream together the butter and powdered sugar until smooth.
- Pour in COOLED salted caramel and mix until combined.
- If needed, add more powdered sugar or a teaspoon of milk to either thicken or thin the frosting.
- Frost the cupcakes when they’ve completely cooled. Drizzle the remaining caramel sauce on top. Enjoy!
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Keywords: chocolate cupcakes, guinness chocolate cupcakes, stout cake
