Guinness Black Bottom Cupcakes Recipe
If you are a devotee of Guinness Chocolate Cake, then you will delight in our recipe for Guinness Black Bottom Cupcakes with an Irish Cream filling! We took the classic recipe for black bottom cupcakes and gave them a festive Saint Patrick’s Day makeover.
Traditional black bottom cupcakes are made of chocolate cake with a cream cheese filling. When you bite into the cupcake, the best of two dessert worlds are experienced as chocolate cake meets cheesecake! Instead of chocolate cake batter, we used our recipe for Chocolate Guinness Cake, and swirled in an Irish cream cheese filling! The addition of Guinness Stout beer to chocolate cake imparts a wonderful richness to the chocolate flavor. The beer also makes the cupcakes moist and airy. For the cream cheese filling, a little Bailey’s Irish Cream liquor is mixed in for a little extra holiday cheer. We provided baking instructions for standard sized cupcakes and large muffin size.
Ingredients:
Irish Cream Cheese Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- ¼ cup Bailey’s Irish Cream liquor*
- 1/8 teaspoon salt
- 1 cup semisweet chocolate chips, roughly chopped
Guinness Cupcakes:
- 2 eggs, room temperature
- 2/3 cup sour cream
- 3 teaspoons pure vanilla extract
- 1 cup Guinness stout beer**
- 1/2 cup butter, softened
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
Instructions:
- Preheat oven to 350 degrees F. Lightly grease cupcake/muffin tins or line with cupcake liners.
- In a medium sized bowl, use a hand mixer to beat the cream cheese, sugar, egg, Irish cream liquor and salt until smooth. Set aside about ¼ cup of the chocolate chunks for later. Stir in the remaining chocolate chunks and set aside.
- In a small bowl, combine the eggs, sour cream, and vanilla extract; set aside.
- In a large saucepan over medium-low heat, add the Guinness beer and butter. Heat just until the butter is melted; remove from heat.
- Off the heat, whisk in the sugar and cocoa powder into the melted butter mixture until blended. Add the prepared egg mixture and whisk again until the eggs are well combined. Add the flour and baking soda and whisk together until smooth.
- Divide the Guinness cake batter equally between the muffin tins, filling each approximately 1/2 full. Next add a large heaping tablespoon of the Irish Cream Cheese filling in the center of the Guinness batter. (Muffin tins should end up no more than 2/3 full)
- Place filled muffin tins on middle and bottom rack of oven. Bake for approximately 10 minutes and then rotate the pans between oven racks. Bake for another 12 to 13 minutes until the cupcakes have risen and the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer. If you do not have a cooking thermometer, you can insert a tooth pick into the cupcake and pull out. If the toothpick comes out clean then cupcakes are done. Cooking for additional one minute increments if needed until cupcakes are done
- Remove from oven and let cupcakes completely cool on a wire rack before turning out.
Makes 12 large muffins or 30 cupcakes.
Recipe Source:whatscookingamerica.net
