Description
Deliciously rich Guinness chocolate cupcakes, perfect for any occasion.
Ingredients
Scale
- 1 ¼ cups (160 g) cake flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup (120 ml) vegetable oil
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120 ml) Guinness stout
- (Optional) 2 tsp espresso powder
Instructions
- Step 1: Preheat the oven to 350°F (177°C) to prepare an even baking environment for the cupcakes.
- Step 2: In a small bowl, whisk together the cake flour, cocoa powder, optional espresso powder, baking powder, and kosher salt until well combined and clump-free.
- Step 3: In a large bowl, whisk the vegetable oil, light brown sugar, and granulated sugar thoroughly until fully combined. Add the eggs and continue whisking until smooth and incorporated.
- Step 4: Slowly whisk in the Guinness stout to the wet mixture to prevent excessive fizzing and achieve a smooth batter.
- Step 5: Gently fold the dry ingredients into the wet mixture, stirring just until no dry flour remains. Avoid overmixing to keep the cupcakes light and tender.
- Step 6: Pour approximately ¼ cup (60 ml) of batter into each cupcake liner, filling about two-thirds full to allow room for rising without spilling over.
- Step 7: Bake the cupcakes at 350°F (177°C) for 18 to 22 minutes. Start checking for doneness at 18 minutes by inserting a toothpick into the center; they are ready when the toothpick comes out with a few moist crumbs.
- Step 8: Let the cupcakes cool in the muffin tin for about 10 minutes. Then transfer them to a cooling rack to cool completely before frosting to prevent melting.
- Step 9: Use a cupcake corer or a small spoon to remove the center of each cupcake and fill with dark chocolate ganache or cream for an added surprise. Do not remove too much to avoid weakening the cupcake structure.
Notes
- Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat to maintain texture.
- Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to restore flavor and texture.
- Freezing: Wrap each cupcake individually in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Use a good quality, fresh Guinness stout to ensure the deep, rich flavor is at its best.
- Use unsweetened, high-quality cocoa powder, preferably Dutch-processed, for robust chocolate flavor.
- Use unbleached all-purpose flour or cake flour for a tender crumb and proper texture.
- Check freshness of baking powder to avoid cupcakes that do not rise properly; it should be less than six months old.
- Avoid overmixing the batter during the combining step to prevent dense cupcakes. Stop mixing when dry ingredients are just incorporated.
- To prevent cupcakes from sinking, consider reducing baking powder to 1 teaspoon if you experience this.
- For a moist texture without added sugar, substitute 2 tablespoons of vegetable oil with unsweetened applesauce.
- Fill cupcake liners evenly (about two-thirds full) to prevent uneven rising and surface.
Nutrition
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A