Who wants beer for dessert?
Last week was Ryan’s sister Lauren’s birthday, and I wanted to make something special for her. Usually, people always prepare or buy the usual birthday cakes – red velvet, chocolate, black forest… but I wanted something quite unique to the taste and not overly sweet. I wanted to prepare something that she (and her family) has never tried before. So I searched for cupcake recipes, and I came across this recipe from my friend’s blog. This is a perfect match! First of all, who wouldn’t be interested in eating dessert with beer and liquor as two of the main ingredients? I must admit, the Guinness beer made a HUGE difference on the texture of the cupcakes! I have never had the most moist cupcakes with interesting beer flavor! And I also noticed that the beer flavor gets more pronounced when the cupcakes are kept in the fridge for 3-4 days. Actually, my friend’s recipe used Bailey’s Irish Cream as part of the frosting, but I wanted to try a coffee flavor so I decided to use Kahlua instead. They are still good! If you want to make this recipe (and frosting) perfect, put 1 pound of confectioner’s sugar, as stated. I did not want it to be too sweet that’s why I decreased the amount of sugar, but that also made my frosting soft and runny. But hey! It was still oh-so-delicious!
So, who wants beer for dessert?
Guinness Chocolate Cupcakes with Kahlua Cream Cheese Frosting
To make the cupcakes:
- 1 cup Guinness
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 2/3 cup sour cream
- Preheat oven to 350F. Line 24 cupcake cups with liners.
- Bring 1 cup Guinness & 1 cup butter to simmer over medium heat. Add cocoa powder & whisk until smooth. Cool slightly.
- In a large bowl, sift flour, sugar, baking soda and salt.
- In another bowl, beat eggs & sour cream with an electric mixer.
- Add Guinness mixture to egg mixture & beat just to combine.
- Add flour mixture & beat briefly on slow speed. Use spatula to fold everything in.
- Fill cupcake liners 2/3 to 3/4 of the way. (Will end up with 20-24 cupcakes).
- Bake about 15-17 minutes (test with toothpick to make sure they are done).
- Cool completely the cupcakes before frosting.
To make Kahlua Cream Cheese Frosting:
- 1 8-oz package cream cheese, softened to room temperature
- 3/4 cup heavy cream
- 1 pound box confectioners sugar
- 3 Tbsp Kahlua
- With a mixer beat cream cheese on medium speed until light & fluffy. Gradually beat in heavy cream (use a bit less than the 3/4 cup if you want the frosting to come out thicker).
- On low speed mix in confectioners sugar till smooth. Add in the Kahlua.
- Refrigerate till it thickens up for prettiest frosting results. Otherwise it might be a bit soft & runny like mine, but still delicious.