How to Make Beer Cupcakes Yes Really
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a medium saucepan, combine 1/2 cup (120ml) Guinness (or dark German ale) and 1/2 cup (113g) unsalted butter, cut into 1-inch chunks. Heat over medium-low heat, stirring occasionally, until butter is melted and mixture is smooth.
- Remove from heat and whisk in 1/2 cup (50g) unsweetened cocoa powder and 1 cup (200g) granulated sugar until well combined.
- In a separate bowl, whisk together 1/2 cup (118ml) sour cream, 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the beer mixture, whisking until just combined.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour and 1 teaspoon baking soda.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, prepare the cream cheese frosting:
- In a mixing bowl, beat 4 ounces (113g) cream cheese until smooth.
- Gradually add 2 cups (400g) powdered sugar, sifting as you go, and beat until combined.
- Add 2-4 tablespoons of milk, 1 tablespoon at a time, beating until you reach desired consistency.
- Once cupcakes are completely cool, frost generously.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
196g
Fat
58g
Carbs
25g
