• 95g unsweetened cocoa, plus more for dusting finished cupcakes
• 400g sugar
• 240g all-purpose flour
• 1 tsp baking soda
• Pinch of salt
• 1 bottle Guinness
• 250g butter, melted
• 1 tbsp vanilla extract
• 3 large eggs
• 190ml sour cream
• 230g cream cheese, softened at room temperature
• 180ml double cream
• 455g icing sugar
Preheat oven to 180°C.
In a bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another bowl, combine the Guinness, melted butter, and vanilla.
Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the mixture equally between muffin tins, filling each hole about 3/4 full.
Bake for around 12 minutes and then turn the baking trays. Bake for another 12 minutes until risen, and set but still tender. Leave to cool completely before turning out.
To make the icing: In a bowl with a hand mixer, beat the cream cheese until fluffy. Gradually beat in the double cream. On low speed, slowly mix in the icing sugar until all combined and smooth. Cover with cling film and chill until ready to use. Top each cake with icing and dust with cocoa.
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