This recipe by Gretchen Price of Woodland Bakery combines some fun and festive cultural Irish tastes into a rich, chocolaty beer cupcake. As Gretchen will show you, there’s so much more to a cupcake than the icing….but in this case, you’ll be hard pressed to decide which part is better!
What you’ll need
- 10 tablespoons of unsalted butter
- 1/2 cup semi-sweet baking chocolate, chopped
- 1 cup light brown sugar
- 1 cup dark Stout beer
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
How it’s done
- Pre-heat your oven to 350 degrees Fahrenheit.
- Add cupcake liners to your baking pan.
- In a large mixing bowl, combine beer and brown sugar. Blend with a hand mixer (or a standing mixer) on low speed until incorporated.
- Melt the butter and chocolate together in a small pot on the stove.
- Pour the melted chocolate, butter mixture into the bowl with the mixed sugar and beer. Blend until smooth.
- Add vanilla extract and the eggs (one at a time) and whisk between each.
- Sift the flour, baking soda and salt together and add it slowly to the chocolate mixture, blending on low speed as you add the dry ingredients.
- Once the batter is smooth, fill each cupcake paper 3/4 of the way full.
- Bake in a pre-heated oven for 16 minutes.
- Allow to cool completely and then it’s time to add some Irish cream chocolate buttercream!