Hello there and happy Friday eve! Thursday is often a favorite day of the week, but I find it to be a rather frustrating day since it’s almost Friday but not quite!
Anywho, I have a great recipe to help easy those almost Friday blues…easy chocolate cupcakes with a bit of a twist — you’ll see what I mean! You could make these delicious cupcakes and just *ease* your way into the weekend. ♥
Here’s what you’ll need:
For the Cupcakes:
- 1 cup Guinness stout beer (surprise!)
- 1 cup unsalted butter
- ¾ cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1½ teaspoons baking soda
- 1/4 teaspoons salt
- 2 eggs
- ⅔ cup greek yogurt
- 2 teaspoons vanilla
Preheat your oven to 350F & line a 24 muffin/cupcake pan (or two 12 count pans) with paper liners.
In a small sauce pan, combine Guinness and butter and heat over low heat until melted and slightly bubbly (about 5 minutes) Watch the mixture carefully as you don’t want it to bubble over. When butter is melted, remove pan from heat & whisk in 3 heaping 1/4 cup measurements of cocoa powder into the pan (totaling just over 3/4 cup). Whisk to combine. Set aside to cool.
Meanwhile, add the sugar & eggs to the bowl of your stand mixer. Mix together until light and fluffy. Follow with greek yogurt & vanilla extract.
In a separate bowl, combine flour, salt & baking soda. Add to egg/sugar mixture and combine. Follow with cooled beer/butter/chocolate.
Beat on medium speed until combined, scrapping down the bowl as necessary.
Using a 1.5 inch scoop, fill your lined cupcake pans 3/4 full. Bake at 350F for 18-20 minutes or until cupcakes are puffed and test done in the center (just a bit of crumbs on the end of toothpick).
Remove from pan & cool completely before frosting.
For this recipe I used my Fluffy Vanilla Frosting that you can find here. But you could also add a bit of Baily’s Irish Cream to the frosting instead of milk to make these perfect of St Patties day.
Enjoy!
See ya next time!
