Chocolate Guinness Cupcakes
This cake batter is an absolute winner. Guess it is the sour cream that makes it so moist and shiny. I made cupcakes but go ahead and pour the whole batter shebang in a loaf pan if you prefer! Slice it up, top with more sour cream… You will absolutely love it!
Love cupcakes? Then also check out my sweet chestnut buckwheat cupcakes!
- ½ cup Guinness (120 ml)
- 4 oz unsalted butter (110 g), melted and cooled
- 1,5 oz cocoa powder (45 g)
- 5,5 oz plain flour (155 g)
- 7 oz caster sugar (200 g)
- 1 tbsp baking powder
- 2 tbsp sour cream
- 1 egg
- In a large measuring cup (easier to pour the cake batter in the paper casings later on) or mixing bowl add the plain flour, baking powder, caster sugar, cocoa powder and a pinch of salt.
- Whisk gently until the cocoa powder is fully folded into the flour. Then pour in the Guinness beer.
- Stir well until you get a silky and runny batter. Now add the egg.
- Stir well again. Then pour in the cooled melted butter.
- Stir well. Add the sour cream.
- Give the chocolate cake batter one last firm stir. Line a cupcake baking tin with paper casings and fill them with the chocolate batter.
- Bake the cupcakes in a preheated oven at 180°C for 25 to 30 minutes until the middle has set. If it is still runny on the inside, bake the cupcakes for another 5 minutes. They should rise nicely. Then remove the cupcakes from the oven and let them cool down.
- You can make the cocoa frosting. Blend 1 cup (220 g) of unsalted butter, 1 tbsp of cocoa powder, 2 tbsp of icing sugar and 1 tbsp of sour cream. You should end up with a creamy brown frosting. Transfer it to a piping bag and decorate the cupcakes when they are fully cooled.