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
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
196g
Fat
58g
Carbs
25g
