Yields1 Serving
 1 cup Guinness Ale
 1 cup Butter
 ¾ cup Unsweetened Cocoa Powder
 2 cups Granulated Sugar
 2 Eggs, Large
 2 tbsp Vanilla Extract
  cup Sour Cream
 2 cups Baking Flour
 ½ tsp Baking Soda
 18 Cupcake LinersMay not use all
1

Preheat oven to 350 degrees.

2

Prepare one or more 8 cup regular muffin pan by adding cupcake liners.

3

In a medium saucepan, pour in beer and butter sticks.

4

Set heat to low and allow butter to melt in the beer.

5

Once butter is melted, slowly whisk in sugar until it has completely dissolved, then do the same with the cocoa powder.

6

Remove saucepan from heat and allow chocolate mixture to cool for at least 5 minutes.

7

In the meantime, sift together flour and baking soda in a medium bowl, then set aside.

8

Test that the chocolate mix is warm (not hot) to the touch, then using a stand mixer (or a hand mixer + large bowl), slowly blend the chocolate with the sour cream, eggs, and vanilla, keeping mixer speed on low.

9

Increase mixer speed to medium and scoop in the flour, one cup at a time. Be careful not to
overmix.

10

Once combined, run a spatula around the bottom and sides of the bowl to ensure there are no clumps. Batter will be watery - this is okay.

11

Pour cupcake mix into the prepared cupcake cups (about 3/4 full).

12

Bake for 15-18 minutes, or until a toothpick tester comes out clean.

13

Place muffin tin on a wire cooling rack to cool for 5-10 minutes, then pop cupcakes out and place on wire rack to cool completely.

14

Wait until cupcakes are cooled before applying the frosting.

Ingredients

 1 cup Guinness Ale
 1 cup Butter
 ¾ cup Unsweetened Cocoa Powder
 2 cups Granulated Sugar
 2 Eggs, Large
 2 tbsp Vanilla Extract
  cup Sour Cream
 2 cups Baking Flour
 ½ tsp Baking Soda
 18 Cupcake LinersMay not use all

Directions

1

Preheat oven to 350 degrees.

2

Prepare one or more 8 cup regular muffin pan by adding cupcake liners.

3

In a medium saucepan, pour in beer and butter sticks.

4

Set heat to low and allow butter to melt in the beer.

5

Once butter is melted, slowly whisk in sugar until it has completely dissolved, then do the same with the cocoa powder.

6

Remove saucepan from heat and allow chocolate mixture to cool for at least 5 minutes.

7

In the meantime, sift together flour and baking soda in a medium bowl, then set aside.

8

Test that the chocolate mix is warm (not hot) to the touch, then using a stand mixer (or a hand mixer + large bowl), slowly blend the chocolate with the sour cream, eggs, and vanilla, keeping mixer speed on low.

9

Increase mixer speed to medium and scoop in the flour, one cup at a time. Be careful not to
overmix.

10

Once combined, run a spatula around the bottom and sides of the bowl to ensure there are no clumps. Batter will be watery - this is okay.

11

Pour cupcake mix into the prepared cupcake cups (about 3/4 full).

12

Bake for 15-18 minutes, or until a toothpick tester comes out clean.

13

Place muffin tin on a wire cooling rack to cool for 5-10 minutes, then pop cupcakes out and place on wire rack to cool completely.

14

Wait until cupcakes are cooled before applying the frosting.

Notes

Guinness Chocolate Cupcakes – FK Prael
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