Guinness Cupcakes

I first had this cake at the Whip when Rita baked and brought it for her own birthday party. It disappeared in seconds. A couple of weeks later, I begged her to bake it for my own birthday party. She obliged and again it disappeared in a blink. After finding the recipe, I have been meaning to bake it for ages. I finally had occasion yesterday for a slumber party with my girls. But somehow cupcakes seemed more appropriate for slumber party-ing, so I adapted the recipe to make cupcakes. They were delicious. Very moist and rich. Mmmm.

Guinness Cupcakes

Adapted from Nigella Lawson’s Feast
Yield: 24 cupcakes

1 cup Guinness
1 cup butter
2/3 cup cocoa
2 cups sugar
1/2 cup sour cream
2 eggs
1 tablespoon vanilla extract
1 3/4 cups flour
2 1/2 teaspoons baking soda

Preheat the oven to 350F. Line a cupcake tins with liners.

Pour the Guinness into a large saucepan and add the sliced butter. Heat until the butter is melted and remove from the heat. Whisk in the cocoa and sugar.

In the mixer bowl, beat the sour cream with the eggs and vanilla. Slowly pour in the Guinness mixture into the mixer in a thin stream. Stir until all combined. Then, beat in the flour and baking soda.

Spoon the batter into the muffin cups, filling each up 3/4 to the top. Bake for 20 minutes. Leave to cool in the pan as the cake is very damp.

Ice the top of the cupcakes with cream cheese icing.

To make a cake: Grease and line a 9-inch springform pan. Pour the batter into the pan and bake for 45 minutes to an hour. Leave to cool in the pan.

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