Guinness Stout Cupcake recipe & video from Trophy Cupcakes

Yesterday, Jennifer Shea of Trophy Cupcakes was featured on the Seattle morning talk show New Day Northwest where her famous chocolate stout cupcakes were featured. 

She showed the audience how to make and decorate these beautiful cupcakes as well as a few tricks and tips! The audience was treated to their own special cupcake and all the viewers at home were treated to the recipe! Enjoy!

Chocolate Guinness Stout Cupcakes with Irish Cream Buttercream!
From Trophy Cupcakes & Party

Chocolate Guinness Stout Cupcakes
1 ½ cups (12 ounces) Guinness Stout
1 ½ cups (3 sticks) unsalted butter
1 cup unsweetened cocoa powder (preferably Valrhona)
2 ¾ cups all purpose flour
3 cups sugar
1 ½ teaspoons baking soda
3/4 teaspoons salt
3 eggs
2/3 cups sour cream

Irish Cream Buttercream
2 cups (four sticks) unstalted butter, room temperature
4 cups (1 pound) of powdered sugar
¼ cup of Irish Cream (such as Bailey’s)

Preparation
For Cupcakes:
Preheat oven to 350°F. Line 2 cupcake pans with 24 paper liners. Bring stout and butter to simmer in heavy
saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour,
sugar, baking soda, and salt in large bowl to blend. In the bowl of a stand mixer with the whisk attachment (or
with an electric mixer), beat eggs and sour cream to blend. Add cooled stout-chocolate mixture to egg mixture
and beat until combined. Add flour mixture and mix on slow speed until just combined. Let batter rest for 15
minutes. Fill cupcake liners generously (a little more than ¾ full). Bake cupcakes until tester inserted into center
of cakes comes out clean, about 17-20 minutes. Cool in pans for 10 minutes. Turn cakes out onto rack and cool
completely. Frost with Irish Cream buttercream when completely cooled.

For Buttercream:
Cream butter in the bowl of a stand mixer (or in a large bowl with an electric mixer) until light and fluffy. While
butter is creaming sift powdered sugar in a large bowl. Add sifted powdered sugar one cup at a time to
creamed butter (use the lowest setting on your mixer until all of the sugar in incorporated and then increase
speed to medium-high and beat until buttercream is smooth and fluffy). Add the Irish Cream and beat until
incorporated.

To Assemble the Cupcakes:
Hand frost each cupcake and decorate as desired or to make them look “Trophy”, place the buttercream in a
pastry bag fitted with a large round tip. Make a swirl of buttercream on each cupcake and sprinkle with clear
sanding sugar and top with a lucky sugar shamrock. ENJOY!

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