Guinness Cupcakes With Nutella Cream Frosting Recipes

GUINNESS® CUPCAKES WITH GUINNESS® FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
• Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
• Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.

GUINNESS CUPCAKES WITH BAILEY'S FROSTING

Steps:

• Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
• In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
• Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
• Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
• Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
• Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
• Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
• Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

GUINNESS CUPCAKES WITH NUTELLA CREAM FROSTING

Steps:

• 1. Set out butter, cream cheese, and buttermilk to become room temperature (20 minutes). Preheat oven to 350.
• 2. Line muffin tins with cupcake liners. (About 24)
• 3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and ground ginger. Set aside.
• 4. In the bowl of a stand mixer, with a whisk attachment, (or any large mixing bowl, if you're using a handheld mixer), combine the Guinness, milk, oil and vanilla extract. Beat on medium speed until combined. Add the eggs one at a time, beating for about 1 minute each. If using a stand mixer, switch to the paddle attachment if needed.
• 5. Add the buttermilk and beat until well combined.
• 6. Slowly add the dry mixture and beat until just incorporated.
• 7. The batter will be thin and it may even be a little bit lumpy, but that's okay.
• 8. Divide the batter evenly between the cupcake liners.
• 9. Bake for 20-25 minutes, rotating the pans halfway through. The tops should spring back when lightly touched and a toothpick should come out clean.
• 10. Remove pans from the oven. Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack. Cool completely before frosting!
• 11. For the frosting, in the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if you're using a handheld), beat together the butter and cream cheese until smooth. (About 3-5 minutes on medium speed).
• 12. Add Nutella, salt, and vanilla extract; beat until well combined.
• 13. On low speed, slowly add confectioners' sugar. Once the sugar is blended into the butter mixture, increase the speed to medium and beat until well combined.
• 14. If the frosting looks too thick, add about 1-2 teaspoons of milk or cream and beat to combine.
• 15. Either pipe out the frosting or use a small offset spatula. Decorate as desired. Use chocolate candy, malt balls, or a St. Paddy's Day decoration.