We have seen Guinness cupcakes but typically they have a whiskey havetype frosting. We loved the fantastic Nutella cream cheese frosting in this recipe. Adding Nutella brings the cream cheese frosting to a whole new level of yumminess. The cupcakes themselves are moist and tender. There's a hint of Guinness flavor in them but It is subtle. The Guinness helps to make a rich cupcake. Combined with the Nutella frosting, It is quite the St. Patrick's Day treat. But, these are so good we think you are going to make them year haveround. If you are looking for an alternative to green anything for St. Paddy's Day, I think this is the dessert for you! The combination of the Guinness beer, dark chocolate, and the Nutella cream frosting makes for a very moist, light, not so overly sweet cupcake. This is a favorite!
Ingredients :
- INGREDIENTS FOR CUPCAKES
- 2 1/2 cup(s) all-purpose flour
- 2 cup(s) sugar
- 3/4 cup(s) cocoa powder (I use Hershey's Special Dark)
- 1 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 1/2 teaspoon(s) ground ginger
- 1/2 cup(s) milk
- 12 ounce(s) Guinness beer
- 1/2 cup(s) canola oil
- 1/2 tablespoon(s) pure vanilla extract
- 3 - eggs, room temperature
- 3/4 cup(s) buttermilk, measured out and room temp for 20 minutes
- INGREDIENTS FOR FROSTING
- 1/2 cup(s) butter, unsalted and room temp
- 8 ounce(s) cream cheese, softened to room temp
- 3 cup(s) confectioners' sugar
- 1/3 cup(s) Nutella spread
- 1/4 teaspoon(s) salt
- 1 teaspoon(s) pure vanilla extract
- 1 tablespoon(s) milk or cream
Intructions :
- Set out butter, cream cheese, and buttermilk to become room temperature (20 minutes). Preheat oven to 350
- Line muffin tins with cupcake liners. (About 24)
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and ground ginger. Set aside
- In the bowl of a stand mixer, with a whisk attachment, (or any large mixing bowl, if you're using a handheld mixer), combine the Guinness, milk, oil and vanilla extract. Beat on medium speed until combined. Add the eggs one at a time, beating for about 1 minute each. If using a stand mixer, switch to the paddle attachment if needed
- Add the buttermilk and beat until well combined
- Slowly add the dry mixture and beat until just incorporated
- The batter will be thin and it may even be a little bit lumpy, but that's okay
- Divide the batter evenly between the cupcake liners
- Bake for 20-25 minutes, rotating the pans halfway through. The tops should spring back when lightly touched and a toothpick should come out clean
- Remove pans from the oven. Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack. Cool completely before frosting!
- For the frosting, in the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if you're using a handheld), beat together the butter and cream cheese until smooth. (About 3-5 minutes on medium speed)
- Add Nutella, salt, and vanilla extract; beat until well combined
- On low speed, slowly add confectioners' sugar. Once the sugar is blended into the butter mixture, increase the speed to medium and beat until well combined
- If the frosting looks too thick, add about 1-2 teaspoons of milk or cream and beat to combine
- Either pipe out the frosting or use a small offset spatula. Decorate as desired. Use chocolate candy, malt balls, or a St. Paddy's Day decoration.
Rated 5/5 based on 69 Reviews
Keyword : guinness-cupcake-nutella frosting-Irish