Now that the days are longer (thank you Daylight Saving), that means St. Patty’s day is just around the corner (meaning tomorrow) and all things green and beer-flavored shall be consumed. This particular holiday isn’t a very big deal in my household, but as a lover of beer, getting the chance to add a little to my baking is quite fine by me.
These moist, chocolatey cupcakes are laced with espresso powder—from the cake to the frosting. They’re sweet, but not too sweet, and loaded with a perfect amount of Guinness and chocolate of which my Irish ancestors would be proud. So for those of you looking for an easy recipe to help you celebrate St. Patty’s day tomorrow, I promise that these are the cupcakes for you.
Here’s a little video to prove how easy they are to make!
Chocolate Stout Cupcakes
1 cup all-purpose flour
¾ tsp baking soda
¼ + 2 tbs cup natural cocoa powder
1/2 tsp salt
3/4 tsp instant espresso powder
3/4 cup granulated sugar
1/4 cup plain yogurt
1/4 cup + 2 tbs grapeseed oil, or other neutral oil
1 large egg
1 tsp pure vanilla extract
1/2 cup stout beer (I used Guinness)
Equipment: 1 medium bowl, 1 large bowl, whisk, 12 cupcake pan, 12 liners
Heat oven to 350°F and line a 12 cup muffin tin with cupcake wrappers.
Add the flour, baking soda, cocoa powder, salt, and espresso powder to a medium bowl and whisk to combine; set aside.
In a large bowl add the yogurt, oil, egg, vanilla, and beer, and whisk together until smooth.
In two additions, whisk the flour mixture into the wet until smooth with no lumps remaining.
Divide the batter evenly between the cupcake molds and bake for 18-20 minutes, or until a tester inserted into the center of the cupcake comes out clean.
Allow the cupcakes to cool for 3-5 minutes then transfer to a cooling rack to cool completely. While the cupcakes are cooling prepare the frosting.
Once the cupcakes have cooled, transfer the frosting to a piping bag fitted with you tip of choice and frost each cupcake. Depending on how much frosting you like on your cupcake, you may have a little left over, which isn’t too bad of a problem to have, is it?
Coffee Cream Cheese Frosting
1, 8 oz package cream cheese
2 teaspoons instant espresso powder
1 1/4 cup powdered sugar
½ tsp vanilla
1 tbs room temperature butter
1 cup heavy whipping cream
Equipment: Sifter/strainer, standing or handheld mixer, spatula
Place the cream cheese in the bowl of a standing mixer fitted with a whisk attachment.
Whip cream cheese until fluffy, about 1-2 minutes on medium speed. With machine off, add 1 1/4 cup of sifted powdered sugar, the vanilla, butter, 2 teaspoons of instant espresso powder, and a pinch of salt. Whisk everything together until combined, making sure to scrape down the sides of the bowl as needed.
While mixer is still on at medium speed, slowly pour in the heavy cream in a steady stream. Once all of the heavy cream has been added, continue to whip the frosting until stiff peaks form.