Recipe and photography provided by Heinen’s partner, Chef Billy Parisi.
The ideal St. Patrick’s day dessert is obviously a combination of chocolate and beer. These delicious stout beer chocolate cupcakes topped with a light cream cheese frosting are just what you’re craving this “lucky season.”
If you’re planning to celebrate St. Patrick’s Day, then there is no better dessert recipe than this one. The incredibly complex flavors from the beer, chocolate and frosting are to die for. The cupcake is light and moist. Serve these at any green gathering and there is no doubt that they’ll be the talk of your weekend.
Do the Cupcakes Taste like Beer?
The stout that is used in this recipe provides subtle beer flavor but complements the chocolate perfectly. The procedure for baking with beer is the same as when you incorporate any liqueur into baked goods. Perhaps a delicious amaretto cake is in your future, hint, hint?
Are the Cupcakes Moist?
They are incredibly light and moist. The secret to making moist cupcakes is to undercook them slightly and account for carryover cooking (the cooking that occurs after the cupcakes are removed from the oven.) It’s also important to not over mix. This can cause your cupcakes to fall and be overly dense.
How do I make the Cupcakes?
It’s so easy if you follow these basic steps!
- Heat some butter, beer, brown sugar and cocoa powder together in a medium-size pot over low heat until just melted. Be sure to let it cool.
- Mix it together with the dry ingredients (full ingredient list below), then whisk in the eggs and sour cream.
- Evenly distribute the batter between 12 cupcake liners and bake.
See, I told you it was simple.
How do I make the Frosting?
I like to use a combination of butter and cream cheese to make the frosting, but you can absolutely just use cream cheese or butter in your frosting if you prefer one over the other. I believe the combination of the two makes for a very light and delicious buttercream-like frosting that goes so well with the cupcakes. Remember to whip the cream cheese and butter well before adding the powdered sugar.
With so much flavor and very little effort, these seasonal treats should definitely be on your menu in the next few weeks!
For the Cupcakes
- 1 ½ sticks of unsalted butter
- 2/3 cup Guinness beer
- ½ cup of cocoa powder
- ¼ cup of packed light brown sugar
- 1 ¼ cups of all-purpose flour
- 2/3 cup of sugar
- ½ tsp. of baking powder
- 1 tsp. of baking soda
- 1/8 tsp. of salt
- 1/3 cup of sour cream
- 1 egg + 1 yolk
For the Frosting
- 1 stick softened, unsalted butter
- 8 oz. softened cream cheese
- 1 cup of powdered sugar
- Preheat the oven to 350°F.
- Add the butter, beer, cocoa powder and brown sugar to a medium-size saucepot over low heat and melt together while whisking until completely combined and smooth.
Chill in the refrigerator.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Once the Guinness and cocoa powder mixture is cooled to room temperature, whisk it into the bowl with dry ingredients until combined.
- Whisk in the sour cream and eggs until combined.
- Evenly distribute the cupcake batter between 12 cupcake liners and bake at 350°F for 16-18 minutes or until a toothpick comes out clean when inserted to the center of the cupcake.
Let cool on a rack too room temperature.
- Add the butter and cream cheese to a stand mixer with the paddle attachment and mix on high speed until smooth, light and fluffy, about 5-7 minutes.
- Add the powdered sugar and whip for a further 2-3 minutes or until smooth.
- Add the frosting to a piping bag with a star tip.
- Once the cupcakes have cooled, frost them with the icing and serve.