These are just like a pint of the dark stuff. Bittersweet, rich and fudgy chocolate cupcakes with a sweet, creamy frosting. If you are a fan of dark chocolate, you’ll love these. The Guinness in the recipe reacts with the baking soda to make the cake rise, as well as adding dark, delicious, malty flavours. So good! The perfect treat for St Patrick’s Day.
Liz x
Ingredients (makes 12)
Cake:
- 150g flour
- 50g cocoa powder
- 1 tsp baking soda
- 100g sugar
- pinch of salt
- 50ml oil
- 250ml Guinness
Icing:
- 50g butter (room temperature)
- 100g cream cheese
- 100g icing sugar (sieved)
Method
- Pre-heat the oven to 175C and line a muffin tin with 12 cases.
- Mix the dry cake ingredients together in a bowl to evenly disperse the baking soda, then stir in the oil and the Guinness. Stir into a smooth batter, but do not over-mix.
- Divide the batter between the 12 cupcake cases and bake for 12-15 minutes until risen. An inserted skewer should come out clean. After a few minutes, carefully move the cupcakes to a cooling rack.
- To make the icing, whisk the softened butter with the cream cheese until smooth. Then add the sieved icing sugar, one tablespoon at a time. Whisk the first tablespoon in until creamy and smooth before adding another tablespoon and whisking in again. Repeat until all the sugar is incorporated and the icing is fluffy and creamy.
- Allow the cupcakes to completely cool before icing. Enjoy!
