Father’s Day Chocolate Guinness with Buttercream Cupcakes

Photo by Celebrations.com

Chocolate Guinness Cupcakes
with Guinness Buttercream Frosting
Recipe by Vanilla Bake Shop via Celebrations.com

Cupcake Batter
Ingredients

• Preheat oven to 350 degrees
• Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.
• Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.
• Add sugar to chocolate mixture and whisk to combine.
• Sift flour, baking soda and salt.
• In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.
• Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until encorporated.
• Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.
• Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.
• Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.
• Let cool on wire rack before frosting.

• In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
• In a stand alone mixer, cream your butter for 1 minute
• Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy.
• Add scraped vanilla bean and vanilla extract.
• Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
• Place buttercream in a piping bag with a #848 french star tip, frost cupcakes and enjoy!