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Dark Chocolate Guinness Cupcake Recipe

12 years ago

This sounds perfect for St. Pat's Day. Maybe I will steal one of DH's bottles of Guinness and make them.

Clare

Here is a link that might be useful: Dark Chocolate Guinness Cupcake Recipe

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Comments (4)

Chi
12 years ago
I made the one from Smitten Kitchen and they were amazing. The best chocolate cake I've ever had, though I did add a tiny bit of espresso powder to it. The beer does really nice things. :) I'm making more next week for St. Patricks Day.

Here is a link that might be useful: Smitten Kitchen Guiness cupcakes
MichelleDT
12 years ago
Ditto on making a guinness dish next week....this is probably, no strike that, is the best Guinness cake I have ever made....

Photo/recipe from DesignSponge.

Here is a link that might be useful: Katie Quinn Davies Guinness Cake
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Sorry about that - here is Nigella Lawson's recipe: For the cake: 1 cup Guinness 1 stick plus 2 two tablespoons unsalted butter 3/4 cup unsweetened cocoa 2 cups superfine sugar 3/4 cup sour cream 2 eggs 1 tablespoon pure vanilla extract 2 cups all-purpose flour 2-1/2 tsp. baking soda For the topping: 8 oz. cream cheese, at room temperature 1-1/4 cups confectionersÂ sugar 1/2 cup heavy cream. Preheat oven to 350 degrees F and butter and line a 9-inch springform pan. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter is melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda. Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake. When the cake's cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner's sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioner's sugar in first and blitz to remove lumps before adding the cheese. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint. There are other recipes identical to this but use 2 8 inch layers - which I would like to do. Pat
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donnar57
12 years ago
Hubby told me, if I make one, I'm not allowed to waste the rest of the Guinness. There's a lot more in a can or bottle than a cup or 1-1/4 cups!

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foodonastump
12 years ago
Michelle - I made this cake yesterday and I'm decidedly on the fence about it. Wondering what you'd say about these comments:

It was described as incredibly moist. I wouldn't call mine dry, but it wasn't particularly moist, either. I made mine in an angel food cake pan so per the instructions I tested for doneness early. Just short of an hour I stuck it with a skewer and it came out with raw cake batter. About five minutes later I retested and it came out as she described, cooked but some crumbs stuck on the skewer.

The cake was notably unsweet. I don't need things super sweet, but both my wife and I found that you needed to include some frosting with each bite in order to enjoy it.

On the blog it was described as heavy. I found it neither heavy nor light. Right in the middle I guess.

I'm trying to figure out if I went wrong somewhere or if my expectations were just off. I have a hard time imagining I measured something wrong because I used a digital scale and weighed the ingredients out to the gram. It's certainly edible, but not a recipe I'd go out of my way to repeat if this was the intended result.

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