Friday, February 4, 2011

Super Bowl Guinness Chocolate Cupcakes

Planning a Super Bowl Party? You'll want to get in a lot of beer and chocolate! How about in one Super Bowl dish? Celebrations, a party planning website, recommends Chocolate Guinness Cupcakes: Beer & Chocolate!  I've posted recipes for Guinness Cakes and Brownies, usually around St. Patrick's Day, but this recipe is from Amy Berman, Chef &a Co-Owner of Vanilla Bake Shop. I love the Guinness Buttercream Frosting!

Other Super Bowl Chocolate Links below. Be sure and scroll down!

So who are you cheering for? I'm cheering for these  

Super Bowl Chocolate Guinness Cupcakes!

1 Cup Guinness Extra Stout
1 1/2 Sticks Sweet Butter
3/4 Cup Unsweetened Chocolate Chunks
2 Cups All Purpose Flour
2 Cups Sugar
1/2 Tablespoon Baking Soda
3/4 Teaspoon Salt
2 Large Eggs
3/4 Cup Sour Cream

Preheat oven to 350 degrees
Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.
Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.
Add sugar to chocolate mixture and whisk to combine.
Sift flour, baking soda and salt.
In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.
Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until encorporated.
Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.
Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.
Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.
Let cool on wire rack before frosting.

Guinness Buttercream Frosting 
1 Cup Sweet Butter (room temperature)
2 1/2 Cups Sifted Powder Sugar
1/4 Cup Milk
1/2 Whole Scraped Vanilla Bean
1/2 Tablespoon Vanilla Extract
1 Cup Guinness Extra Stout

In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In a stand alone mixer, cream your butter for 1 minute
Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy.
Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
Place buttercream in a piping bag with a French star tip, frost cupcakes and enjoy! Or just slather on the icing!

Want some other Chocolate Super Bowl treats?  Check out:

Sarah Sprague's Chocolate Peanut Butter Chip Pretzel Cookies
LaFuji Mama has Super Bowl Chocolate Crunchie Munchies

How about some Chocolate Cola Wings? Chef Michael Siry of Duke's Original Roundhouse and Big Daddy's restaurant.


Anonymous said...

Chocolate and Guiness! I cannot WAIT to make these this weekend! Will make for my son when he gets back from Iraq as he's a big Guiness lover. Thanks for sharing this.

Janet Rudolph said...

Cindy, save journey back.

Michele said...

I was just thinking about making something like this soon! I want to add bourbon caramel filling in the cupcakes too, but that's me being overly optimistic!

The Small Boston Kitchen said...

yes, yes, YES! I made these a couple months back and although they were a little tricky, TOTALLY worth the effort. They came out so good!

Anonymous said...

This is perfect! I was going to make chocolate cupcakes for Superbowl Sunday, but these are so much more appropriate :)