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.”
The incredibly complex combination of flavors from the beer, chocolate and frosting are to die for and result in a light and moist cupcake. Serve these at your St. Patty’s celebrations and there is no doubt that they’ll be everyone’s favorite treat!
Do the Cupcakes Taste like Beer?
The stout that is used in this recipe provides subtle beer flavor that 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 the cupcakes to fall and be overly dense.
How do I Make these Cupcakes?
It’s easy if you follow these basic steps!
- Heat butter, beer, brown sugar and cocoa powder in a medium-size pot over low heat until just melted. Allow to cool
- Mix in dry ingredients (full ingredient list below), then whisk in the eggs and sour cream.
- Evenly distribute the batter between 12 cupcake liners and bake.
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 use one or the other if you prefer. 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 St. Patty’s Day menu!
- Cook time:
- Prep time:
- Total time:
- 12 Cupcakes
For the Cupcakes
- 1 ½ sticks unsalted butter
- 2/3 cup Guinness beer
- ½ cup cocoa powder
- ¼ cup packed light brown sugar
- 1 ¼ cups all-purpose flour
- 2/3 cup sugar
- ½ tsp. baking powder
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1/3 cup sour cream
- 1 egg + 1 yolk
For the Frosting
- 1 stick softened, unsalted butter
- 8 oz. softened cream cheese
- 1 cup 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. Allow to cool on a rack to 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 until smooth.
- Add the frosting to a piping bag with a star tip.
- Once the cupcakes have cooled, frost with the icing and serve.