HOLIDAYS
HOLIDAYS
Courtesy of:
Amy Berman, Executive Pastry Chef & Co-Owner of Vanilla Bake Shop
Don't forget the Guiness Buttercream Frosting!
This recipe yields 24 cupcakes.
Ingredients
- 1 Cup(s) Guinness Extra Stout
- 1 1/2 Sticks Unsalted Butter
- 3/4 Cup(s) Unsweetened Chocolate Chunks
- 2 Cup(s) All Purpose Flour
- 2 Cup(s) Sugar
- 1/2 Tablespoon Baking Soda
- 3/4 Teaspoon Salt
- 2 Large Eggs
- 3/4 Cup(s) Sour Cream
Steps
- 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.
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I made these today and its a large batch - I ended up with 3 and a half dozen cupcakes! For a more reasonable yield you may want to half the recipe!