• March 19, 2009

    Spiced Chocolate Guinness Cupcakes

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    Happy belated Saint Patrick’s day!

    To celebrate the Irish-ness, here’s a pic of my gorgeous Irish Setter.

    I think he is my lucky charm. There must have been luck involved in helping these cupcakes turn out as yummy as they did. Not only did I fly by the seat of my pants in with the recipe, but I did so at one o’clock in the morning, after a long day of classes, in a goat curry-induced food coma and after several glasses of wine.

    The moist, subtly spiced cake was delicious with cream cheese frosting – an idea I got from Kevin at Closet Cooking (who also included a shot of Bailey’s). The stout adds a malty complexity to the chocolate cake, without tasting distinctly beer-y. And the bubbles act as a leavening agent!

    Not that I think you really need an excuse to drink beer, but if you really need a reason, try it in cake form. And what better occasion than on St. Paddy’s day? Okay… a bit late, now. Let’s just call March “St. Paddy’s month”, for the sake of getting some more Irish beer in.

    Spiced Chocolate Guinness Cupcakes

    • 1 1/2 cups sugar
    • 1 3/4 cups flour
    • 3/4 cups cocoa
    • 1 1/2 tsp baking powder
    • 1 tsp salt
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp allspice
    • 2 eggs
    • 1 cup milk
    • 1 tsp vanilla
    • 1/2 cup butter, melted
    • 1 cup Guinness beer, or other draught

    1. Heat oven to 350 degrees and line two muffin tins (I did one 12-cup tin and one 24-cup tin for minis) with paper liners. Whisk together sugar, flour, cocoa, baking powder, salt, and spices.

    2. In a separate bowl, blend together eggs, milk, oil, beer, and vanilla. Add to dry ingredients and beat on medium speed of electric beaters for 2 minutes. Fill cupcake liners to three quarters full. Bake for 25 minutes, or until inserted toothpick comes out clean. Cool completely before frosting.

    Cream Cheese Frosting

    1 3-ounce package cream cheese, softened

    • 1/4 cup butter, softened
    • 2 cups powdered (icing) sugar
    • 1 tsp vanilla

    1. Beat together cream cheese, butter and vanilla until smooth. Add sugar gradually, continually beating until smooth.

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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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