To end our St. Patrick’s Day recipe series, a dessert seemed like the perfect fit. What we found was a recipe that is the perfect combination of sweet dessert and Irish beverage. With a stout, such as Guinness, and dark chocolate in the batter, this cupcake is sure to please the majority of your holiday crowd. A grand finale of mint-flavored frosting should provide a bit of sugary brightness.
Make these cupcakes early in the day (or even the day before), and you will have a dessert that requires no last minute work. Once you’re ready for dessert, it will be ready to serve.
Chocolate Stout Cupcakes with Grasshopper Icing
Ashton Keefe, author of Diary of a Sweet Tooth
1 cup (2 sticks) salted butter
1 cup stout, such as Guinness
1 cup unsweetened cocoa powder, the higher quality the better (I use Valrhona, it’s worth it!)
2 cups all-purpose flour
2 cups sugar
1-1/2 tsp. baking soda
2 large eggs
2/3 cup sour cream (full fat)
8 oz. dark chocolate, chopped
Preheat oven to 350 degrees. Place butter in large saucepan and allow it to melt. Slightly brown the butter, meaning the butter’s fat (the white foam on top) will begin to melt away and the butter will start to brown and smell nutty. The second this happens remove from heat and add Guinness. Whisk until smooth and add cocoa powder. Whisk all lumps out. If lumps continue to form, return to heat until dissolved. Sift all dry ingredients together.
In meantime in a large mixer beat eggs and sour cream. Add the butter, stout and cocoa powder mixture to electric mixer and mix until combine and smooth. Add the flour mixture on low speed and mix until JUST combined. Remove from mixer and use a spatula to fold rest of batter and chocolate bits. Place in muffin tins or cupcake liners and bake for 12-15 minutes or until a toothpick comes out clean.
4 cups confectioners sugar
1/2 cup butter, at room temperature
pinch of salt
1 tsp. mint extract (creme de menthe)
4 Tb. milk (depending on consistency, less milk = stiffer icing)
In a large bowl with paddle attachment beat half of the sugar with half of the butter. Blend extract with half milk in. Slowly add remaining sugar into mixture. Depending on desired stillness add more milk, 2 tablespoons maximum.