Chocolate Guinness Cupcakes with Chocolate-Cinnamon Frosting Recipe
These luscious little cakes are incredibly moist and dark. They hold up beautifully, even after several days (though they’re unlikely to last that long).
Ingredients
| 2 | cups | all-purpose flour |
| 1 | cup | Dutch-processed cocoa |
| 2 | teaspoons | baking soda |
| 1 | teaspoon | salt |
| 2 | cups | sugar |
| 2 | eggs | |
| 1 | cup | butter, room temperature |
| 3/4 | cup | buttermilk |
| 1 | cup | Guinness draught |
| 1 | recipe | chocolate-cinnamon frosting |
Directions
Preheat oven to 350°
Place paper liners in muffin tins.
- Sift the flour, cocoa, baking soda and salt together in a spacious bowl.
- Combine the sugar, eggs and butter in the bowl of an electric mixer and beat until smooth.
- Pour in the buttermilk and mix until combined.
- Add the Guinness draught and mix well.
- With the mixer on medium speed, add the dry mixture to the wet ingredients in several additions. Scrape down the bowl and beat thoroughly, but not excessively, between each addition.
- Use two spoons or a standard ice cream scoop to fill the muffin tins two thirds full.
- Place the tin on the middle rack of the preheated oven.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool to room temperature.
- Frost with chocolate-cinnamon frosting.
Preparation Time:
Approximately 45 minutes plus cooling time.
