Rich, dark and chocolaty this would be the simplest description of those cupcakes. They were beautiful. Very delicate, spongy and moist with very tasty frosting. The recipe comes from 'Cake days. Recipes to make every day special. The hummingbird bakery' cookbook.
Ingredients for 12 cupcakes:
- 125ml Guinness
- 125 g unsalted butter
- 40g cocoa powder
- 200g caste sugar
- 1 egg
- 1 tsp vanilla bean paste
- 70 ml buttermilk
- 140g plain flour
- 1 tsp bicarbonate soda
- 1/4 tsp baking powder
Preheat the oven to 170C. Line muffin tin with paper cases.
Pour the Guinness into a saucepan, add the butter and gently heat until butter is melted. Remove the pan from the heat and gently stir in the cocoa powder and sugar.
In a jug mix together the egg, vanilla and buttermilk and add this to the mixture in a pan.
Sift the flour, baking powder and soda into an electric mixer bowl. On a low speed pour in the contents of a pan. Scrape down the sides of the bowl and continue to mix until all ingredients all incorporated. The batter is very runny.
Pour the batter into baking cases about 2/3 full. If you pout too much into baking case it will spread on a sides. Because I overloaded few of my cupcakes I cut the cake and crumble it on the top of the frosting. Bake for 25 minutes. Cool them down on wire rack. In a meantime prepare the frosting.
Ingredients for frosting:
- 25g unsalted soft butter
- 150g icing sugar
- 65g soft cheese (i used Philadelphia)
Using the electric whisk or the free-standing mixer, mix the butter and icing sugar together until it is fully combine with sugar in a sandy mixture. Add the cream cheese and mix in a low speed , then increase the speed to medium and beat until the frosting is light and fluffy.
Spread the frosting on top of each completely cooled down cupcakes. Sprinkle with cake crumbs.
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