Ridiculously moist and chocolatey, thanks to the addition of beer, these cupcakes are perfect for Dad on Father’s Day or any day of the year. Serve with a dusting of powdered sugar or with my grown-up chocolate frosting. Adding espresso powder to the batter and frosting compliments and enriches the chocolate flavor. These are seriously decadent and delicious cupcakes. To make them even better, I’ve added a Grown-up Chocolate Frosting!
The cupcakes can be made ahead of time and stored in the fridge until ready to frost. They will stay are so moist and cakey for a few days in an air tight container.
You can reduce the amount of espresso if you are concerned about serving these cupcakes to children. A small of amount of espresso would not affect a child. The same with alcohol, the beer enhances the flavor but should not affect children. Leave the espresso and beer out of the frosting, if you are concerned. You might need to add a little more milk and the frosting will still be delicous.
I made these especially for Father’s Day but of course you can serve them any time of the year or share them with friends. They are so delicious, moist, sweet and the intense chocolate flavor is a chocolate lover’s delight.
A mountain of chocolate frosting brings the cupcakes over the top! Bake. Share. Love.
Ridiculously Chocolate Cupcakes
Ingredients
- 1 cup Guinness Extra Stout, reduced
- 1 cup flour
- 1 cup Ghiradelli unsweetened cocoa powder
- 1 teaspoon espresso powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1 cup brown sugar
- 3/4 cup sour cream
- 2 teaspoons Pipka's Vanilla Extract
- 2 Tablespoons Guinness Stout
- 1 teaspoon espresso powder
- 2 sticks Land O Lakes unsalted butter, room temperature
- 4 1/2 cups powdered sugar
- 1 Tablespoon Giradelli unsweetened cocoa powder
- 1 Tablespoon milk
- 1 teaspoon. Pipka Vanilla Extract
- 1/8 teaspoon salt
Instructions
- Reduce the Guinness by putting it in a small pan and bringing it to boil, then simmer until the beer is reduced by about half (20 minutes). Set aside 2 /3 cups of Guinness for the cupcakes. Preheat oven 350. Line 16 muffin cups with cupcake liners.
- In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking powder and salt. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients, add 1/2 cup of the guinness and whisk until just combined. Fill cupcakes liners 2/3 full. Bake 18-20 minutes until a toothpick comes out clean. Cool completely before frosting. I like to break up one cupcakes and sprinkle the crumbs over the frosted cupcakes.
- Add 1 teaspoon espresso powder to 2 Tablespoons Guinness. Set aside. Beat the butter until creamy. Add 4 cups of powdered sugar, cocoa powder, milk, vanilla, salt and the Guinness/espresso mixture and beat until creamy. Add the remaining 1/4 cup of powdered sugar if needed. Frost cooled cupcakes using a #5 star tip and pastry bag. Sprinkle with crumbs from cupcakes. Place in fridge to set.
