Ingredients
Method
Baking Your Cupcakes
- Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
- In a medium saucepan over low heat, combine the Guinness and butter. Stir until the butter melts completely.
- Whisk in the sugar and cocoa powder until well-blended, then remove from heat and let it cool slightly.
- In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs and sour cream until creamy.
- Gradually add the cooled Guinness mixture to the egg mixture, stirring until well combined.
- Slowly incorporate the dry ingredients until just mixed; avoid overmixing.
- Scoop the batter into your lined cupcake pan, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- In the meantime, beat together the softened cream cheese and butter until smooth and fluffy.
- Gradually add in the powdered sugar, followed by the milk and vanilla, mixing until everything is combined and spreadable.
- Once the cupcakes have cooled, frost each one generously with the cream cheese frosting.
Nutrition
Notes
These cupcakes can be enjoyed plain or with a chocolate ganache drizzle for an indulgent touch. For variations, consider adding a splash of Irish whiskey to the frosting or making them vegan by substituting eggs with aquafaba and using dairy-free butter.