Being a Brady it’s never too early to start thinking about St. Patrick’s Day. While I’ll be posting this recipe in three parts (the photos make the posts long), you can make all the components at the same time and have finished cupcakes in a little over an hour.
I’ve created a light, soft chocolately cupcake made with Guinness Extra Stout. I should hedge this by saying I’m not a beer lover myself, but if you share your house with one as I do – you’ll both love this recipe. The stout keeps the cake from being overly sweet and adds an extra level of depth. Then for the filling I made a marshmallow fluff based on honey, to round out the stout flavor. I finished them off with a quick, dark ganache that pulls everything together.
The stout will be noticeable the first day, but after that it will all mellow into a happy blend.
Guinness Cake Recipe (Makes 18 cupcakes)
1 stick butter
1-1/3 c. sugar
1 t. vanilla
2 c. unbleached all-purpose flour
1/3 c. Hershey’s Special Dark cocoa
1/2 t. baking soda
1 t. baking powder
3/4 c. Guinness Extra Stout
Preheat the oven to 350. Cream the butter and sugar together until very light and fluffy. Add the eggs, one at a time and beat until well-combined. Beat in the vanilla. Combine the flour, cocoa, baking soda and baking powder.
Beat half of it into the creamed mixture until well-combined. Beat in 1/2 of the stout. Repeat with the remaining flour and stout.
Divide the batter between cupcake tins and bake 15-20 minutes, until the center springs back lightly. Cool on a rack. Stay tuned this week for the rest of the recipe!