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Guinness Stout Cupcakes with Chocolate Ganache Frosting

Author Farmhouse 1820

Ingredients

  • 2 cups Guinness Stout
  • 2 cups unsalted butter
  • 1 1/2 cups unsweetened cocoa powder
  • 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
  • 2 cups whipping cream
  • 1 pound bittersweet chocolate chopped

Instructions

  • FOR THE CAKE:
  • Preheat oven to 350 degrees.
  • Place paper cupcake filters in pan and set aside.
  • Bring the stout and butter to a simmer in a large heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth.
  • Cool slightly.
  • Whisk flour, sugar, baking soda and salt in a large bowl.
  • Using an electric mixer, beat eggs and sour cream on medium speed. Add stout mixture to egg mixture and beat just to combine.
  • Add flour mixture, slowly, and beat on slow speed briefly.
  • Using a spatula, fold batter until completely combined.
  • Using an ice cream scoop, fill cupcake liners 3/4 of the way full.
  • Bake cupcakes for 25-30 minutes (for large cupcakes) 20-25 minutes for regular sized, or until cake tester comes out clean.
  • Transfer cupcakes to cooling rack and let cool at least 20 minutes before frosting.
  • FOR THE FROSTING:
  • Bring cream to a simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth.
  • Transfer frosting to a bowl and cool completely, stirring every 5 minutes until thickened and a spreadable consistency.
  • Frost cupcakes and store in air tight container.