Happy St. Patrick’s Day! For St. Patrick’s Day, I really wanted to try this Guinness chocolate cake recipe that I bookmarked over a year ago. I’m not a big fan of drinking Guinness but I love baking with alcohol and this cake sounded so promising.
After messing up the initial batch, I was able to get it right the second time. The original recipe calls for melting butter and Guinness on the stove and then adding in cocoa powder. I wasn’t sure from reading the recipe whether I was supposed to add the cocoa powder while the butter/guinness was still simmering. I did so and got a large clumpy mess so I had to start over again.
The second time around, I took the liquid mixture off the stove before adding in the cocoa powder. This cake is easy to make so even with my initial screw up, I was able to bake it again with no problems.
The cake is incredibly moist. The Guinness taste is there, but it is ever so light and adds a nice depth of flavor to the cake. I really enjoyed this cake and I’ll be making it again.
Making mini versions of stuff seems to be helping the desserts get eaten in this house. I made these on Sunday, and by Tuesday there were only two mini ones left.
For the frosting, I used a Bailey’s irish cream mascarpone whipped cream frosting (adapted from here). Next time I might try a pure mascarpone frosting instead of mixing it with heavy cream.
yields 24 mini cupcakes plus 4 regular cupcakes
- 1/2 cup Guinness
- 1/2 cup (1 stick) unsalted butter
- 3/8 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1 cup sugar
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup sour cream
- Preheat oven to 350°F. Line 24 mini cupcake cups with liners.
- Bring Guinness and butter to simmer in saucepan over medium heat. (Important! Turn off heat and remove from stove after butter is melted.) Add cocoa powder and whisk until mixture is smooth. Cool slightly. (If you add cocoa powder while the mixture is simmering you will end up with a clumpy mess. Also don’t let this mixture cool too long because the cocoa and oil will start to separate.)
- Whisk flour, sugar, baking soda, and salt in large bowl. 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 until combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, about 9-10 minutes. Cool cupcakes on a rack completely.
- Frost cupcakes when cooled.
Bailey’s Mascarpone Whipped Cream Frosting (adapted from here)
8 ounces mascarpone cheese
3/4 cup sugar
1 cup heavy whipping cream
3 tbsp bailey’s irish cream
In a medium bowl all ingredients. Beat with mixer at high speed for a few minutes until mixture comes together, thickens and resembles frosting. Then put frosting in piping bag to pipe.