Guinness Cupcakes with Chocolate and Cream Cheese Icing

Guinness Cupcakes with Chocolate and Cream Cheese Icing 1 I know it sounds crazy, but the delicious combination of chocolate, beetroot and Guinness, really works. It’s strange, but I believe that trying new things adds a bit of spice to your life.

Here is how you make my strange but delicious ‘Guinness Cupcakes with Chocolate and Cream Cheese Icing’;

Ingredients for the Cakes;

  • 225g Caster Sugar
  • 175g Plain Flour
  • 75g Cocoa Powder (I like to use over 70% Cocoa Solids)
  • 3 Free Range Organic Eggs
  • 2 tsp Baking Powder
  • 225g Cooked Beetroot (NOT pickled)
  • 100ml Corn Oil
  • 100ml Guinness or Irish Stout
  • Pinch of Salt

Ingredients for the Chocolate Cream Cheese Icing;

  • 25g Unsalted Butter (at room temperature)
  • 125g Cream Cheese (I like to use Philadelphia)
  • 500g Icing Sugar
  • 60g Melted Chocolate (I prefer to use over 75% cocoa solids)

Method;Guinness Cupcakes with Chocolate and Cream Cheese Icing

  • Set your oven to 180C and line a cupcake baking tray with paper cupcake liners.
  • In a clean, dry bowl add your butter and beat continuously for 5 minutes until the colour changes from a yellow colour to a pale cream colour.
  • Once the colour change occurs, add your caster sugar, corn oil and eggs one at a time, ensuring that each egg has been incorporated before the next addition of egg.
  • In a food processor, blitz your beetroot until it becomes a smooth paste. Add your beetroot paste to your wet egg mixture, along with the Guinness and mix again.
  • Now, in a separate bowl, add your flour, pinch of salt, cocoa powder and baking powder, stir with a spoon.
  • Now, add your dry ingredients to your wet ingredients 1/3 at a time, ensuring that each 1/3 has been well mixed together.
  • Now, pour your cupcake batter into your paper cupcake liners until they are 2/3 full, this will leave enough space of the cupcakes to rise in the oven without any overspill during the cupcake baking process.
  • Place your cupcakes in the oven to bake for 20 minutes, until the cupcakes spring back to the touch, or you can insert a skewer into the centre of the cupcakes and be able to remove it without any batter on it.
  • Once your cupcakes are ready, remove them from the oven and leave to stand in their baking tray for 5 minutes.
  • Once the 5 minutes is up, remove the cupcakes from the baking tin and leave to stand on a wire cooling rack until the cupcakes are completely cold and ready to be iced.
  • Now, in a clean, dry bowl add your butter and beat continuously for 5 minutes until the colour change occurs.
  • Once the butter turns from a yellow colour to a pale cream colour, add your cream cheese and beat until well incorporated.
  • Now, add in your icing sugar 1 tablespoon at a time. It is important NOT to rush this step as your icing sugar will end up all over your kitchen as opposed to in your chocolate, cream cheese icing.
  • Once all your icing sugar has been added, add in your melted chocolate at room temperature and mix until all of the ingredients are completely combined.
  • Now, pipe your chocolate, cream cheese icing onto your Guinness cupcakes. I have used a hydrangea piping nozzle which creates a beautiful flower effect, but you can choose which ever piping technique you would like.

Serve with a pint and Guinness and you will be singing all the way home!

Hope you have enjoyed the recipe, so please share!!

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