Friday, October 2, 2009

Chocolate Guinness Cupcakes + Mascarpone Frosting [Guinness Week!]

Guinness Week continues!  I hope y'all are celebrating as much as I am.  :-)

Since it was impossible to bring Guinness-Dark Chocolate Ice Cream around with me to share with everyone, I decided to also whip up a batch of mini Chocolate Guinness Cupcakes to pass out.  Suffice it to say, they were a huge hit, disappearing so fast that some people didn't even believe they existed in the first place because they didn't get a chance to have any!  The mascarpone frosting on these are the perfect compliment as well, reminiscent of the frothy tops of a tall glass of properly poured Guinness.  And, the best part of it is that it's okay to eat Guinness cupcakes during the work day!  :-P

Accompanying anecdote: at first, one of my professors kept refusing the cupcake offers. But, immediately upon hearing that the cupcakes contained Guinness, he said, "Oooo! Beer! *Now* I must try one!"  Oh, academics.








Chocolate Guinness Cupcakes
with Mascarpone Frosting














Read on for the recipe...



Chocolate Guinness Cupcakes
 makes ~24 regular sized cupcakes or ~60-80 mini cupcakes (plenty to pass around!)

1 12 oz. bottle of Guinness
1/2  cup chocolate pudding (or milk)
1/2 cup vegetable oil
1 Tbspn vanilla
3 eggs
3/4 cup sour cream
3/4 cup cocoa powder
2 cups sugar
2 1/2 cups AP flour
1 1/2 tspn baking soda

1. Preheat oven to 350 degrees F.
2. Combine cocoa powder, sugar, flour, and baking soda in a bowl and set aside.
2. In a separate mixing bowl, combine Guinness, pudding (milk), oil, and vanilla.
3. Beat eggs into wet ingredients one at a time.  Mix in sour cream.
4. Gradually add the dry ingredients to the wet.
5. Pour batter into lined cupcake pans (or make sure to butter your pans if they are not lined), about 2/3 full.  6. Bake for 25 minutes if making regular sized cupcakes and 15-18 minutes if making mini sized ones.  Allow to cool before removing from tins.

Mascarpone cheese frosting

1/2 lb. mascarpone cheese
1/4 cup confectioner's sugar
3/4 cup heavy cream

1. Place all ingredients in an electric mixer bowl.
2. Beat on medium high until soft peaks form. Do not overmix!  Use immediately.


3 comments:

  1. Um, how do you get those adorable little fluffs of icing on the top? Pastry bag with...what kind of tip?

    Thanks!

    Rachel

    ReplyDelete
  2. Hi Rachel,

    Oh gosh, this was so long ago, that I honestly don't remember what kind of tip I was using! But, I can tell you that the mascarpone frosting here is very fluffy, so you should be able to achieve the same effect pretty easily.

    ReplyDelete
  3. Hi Rachel,

    Oh gosh, this was so long ago, that I honestly don't remember what kind of tip I was using! But, I can tell you that the mascarpone frosting here is very fluffy, so you should be able to achieve the same effect pretty easily.

    ReplyDelete

I love hearing from you and reading your comments! Thanks so much for stopping by the blog. Happy feasting!

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