Chocolate Guinness Cupcakes

Chocolate Guinness Cupcakes are a great treat for St Patrick’s Day – or any other day for that matter! Usually frosted with gloriously thick and rich cream cheese frosting, my cupcakes are lacking somewhat in the white frothy head department. Want to know why?

I’ll tell you, but you have to promise not to laugh, okay? Promise? I can’t make frosting. At all. Does this look like a beautiful, thick and creamy frosting to you?

No. 

I’ve tried using full-fat and light cream cheese, cheap margarine and expensive butter, full-fat cream and skimmed milk. I've tried chilling everything and having everything at room temperature, whisking by hand and with an electric whisk. I've tried so many recipes for the "perfect cream cheese frosting" that I've lost count. None of it works – none of it. It just doesn’t get thick! The more I whisk, the thinner it gets. For as long as I can remember, I've blamed it on the warm Canarian temperatures, but I don't think that excuse is going to stick any longer.

It’s not just cream cheese frosting I can’t make – I can’t do buttercream either! So I’ve decided – I’m not going to bother with frostings anymore. Drizzles, toppings, fillings, coatings and icings are all you are going to see decorating the cupcakes on Pink Recipe Box from now on.

Well, at least for a few weeks until I need to fulfil my nagging desire to make sweet, fluffy frosting like the pros and this whole disaster rises it's ugly head once again.

Anyway! This recipe makes 12 dense, incredibly chocolatey Chocolate Guinness Cupcakes.

Chocolate Guinness Cupcakes with Cream Cheese Frosting

Ingredients

½ cup Guinness

½ cup butter

45g cocoa

1 cup flour

1 cup sugar

1/4tbsp baking soda

Pinch salt

1 egg

75ml natural yoghurt

Recipe

1. Preheat the oven 170C/350f and line 2 cupcake moulds with cupcake liners. Simmer Guinness and butter together in a saucepan over a medium heat for about 5 minutes.

2. Add cocoa and stir. Leave to one side to cool.

3. Separately, whisk flour, sugar, baking soda and salt.

4. In another bowl, beat the egg and yoghurt together for about 1 minute.

5. Add the Guinness and butter mix to the egg and yoghurt mix and stir well.

Add the flour mix and beat until just combined.

6. Divide equally into the cupcake cases and bake for around 20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. 


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