CHOCOLATE GUINNESS CUPCAKESThe recipe below was on Timesonline a while ago. I tend to make it as a cake instead of as cupcakes and I don't bother icing it.
CHOCOLATE GUINNESS CUPCAKES
These cakes always attract a lot of attention on the countertop – and cries of amazement that they actually have Guinness in them.
250g slightly salted butter
400g caster sugar
1 x 142ml pot sour cream
1 tablespoon vanilla extract
270g plain flour
21⁄2 teaspoons bicarbonate of soda
CREAM CHEESE FROSTING
300g cream cheese
150g icing sugar
150ml double cream
Preheat the oven to 180°C/gas mark 4. Line 2 X 12 hole muffin tins with large muffin cases. Pour the Guinness into a large saucepan, add the butter in small pieces and heat until it all melts together. Turn off the heat but leave the pot on the pan.
Whisk in the cocoa and sugar. Beat together the sour cream, eggs and vanilla extract then mix into to the pan. Finally whisk in the flour and bicarbonate of soda. Do this little by little so you avoid lumps of flour in the batter.
Now divide the mixture between the muffin tins – I use a piping bag because the mix is pretty wet. If no bag then a jug works fine.
Place tins in the oven and bake for 18-20 mins, or until they are nicely puffed up and a skewer comes out clean (not looking like it's dragging half the mix with it).
Cool on racks and remove the cakes from the tins when they're firm/cool.
For the icing put the cream cheese, icing sugar and cream into a bowl. Mix together slightly so the icing sugar doesn't blow all over the place when whisking. Whisk with an electric whisk until you get a good, thick consistency and there's no danger of the icing dripping over the sides of the cupcakes.
Ice the cakes – nice big, billowing slathers to give the illusion of a small, sweet, edible Guinness.
Eat whenever you're ready but there's nothing quite like a warm cupcake topped with the cool frosting….