Guinness Chocolate Cupcakes

As I left work and was picking up some food to make dinner my wife told me she wanted a dessert.  I had been wanting a chocolate cake made with Guinness that someone let me try one bite of and thinking about it for a while now.  Since that person has yet to make another cake(you know who you are!!!), I suggested we make one.  My wife agreed that cake would be delicious.  I did a quick search on the ole phone and found the following recipe from Epicurious.com

Guinness Chocolate Cupcakes

Ingredients

Cake

  • 2 cups stout (such as Guinness)
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)


  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups sour cream


Icing

  • 2 cups whipping cream
  • 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

 


When I got home my wife said she wanted to make the cake, so I let her.  This was her doing and all I had to do was stir the occasional bowl of chocolate.  I didn’t really have the proper cake pans so we had to improvise and wound up make cupcakes with leftover batter that we had.  I could get used to this!

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