Death by Chocolate Guiness Cupcakes

Death by Chocolate Guiness Cupcakes takes around 45 minutes from beginning to end. One serving contains 243 calories, 3g of protein, and 5g of fat. This recipe serves 24 and costs 40 cents per serving. It works well as a hor d'oeuvre. Plenty of people made this recipe, and 3944 would say it hit the spot. It is brought to you by Sugar Dish Me. If you have flour, butter, eggs, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. If you like this recipe, you might also like recipes such as Guiness Chocolate Cupcakes with Creme de Cacao Whipped Topping, Death by Chocolate Cupcakes, and Death By Chocolate Cupcakes.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat the oven to 325. Line a muffin pan with paper liners.In a large bowl whisk together the flour, sugar, baking soda, and salt. Set aside.In a medium saucepan, melt the butter. Stir in the Guiness and bring to a simmer. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly for a few minutes.While the chocolate/butter/beer cools, using an electric mixer on low, beat the eggs and sour cream into the flour mixture. Pour in the chocolate and continue mixing until combined, about 1½- 2 minutes.Distribute the batter evenly between the muffin cups.Bake for 15 minutes, or until a pick inserted into the center comes out clean. Let the cupcakes cool completely.To make the chocolate buttercream, beat the butter for a minute until it's fluffy. Sift in the powdered sugar ½ cup at a time, beating a little in between each addition. Sift in the cocoa powder and beat until it's combined. Add the salt, vanilla, and 2 tablespoons of the heavy cream. Continue mixing until smooth. Add the last 2 tablespoons of heavy cream (or Bailey's; see note), more if needed, to reach the desired consistency.Pipe the frosting onto each cupcake.To make the chocolate whiskey ganache, heat the heavy cream in a small saucepan until it simmers (be careful not to burn!). Remove from the heat and stir in the chocolate chips until smooth. Whisk in the butter. Then whisk in the whiskey.Drizzle the ganache over the frosted cupcakes. Let it cool and set before serving.

 

Step by step:

1. Pre-heat the oven to 32

2. Line a muffin pan with paper liners.In a large bowl whisk together the flour, sugar, baking soda, and salt. Set aside.In a medium saucepan, melt the butter. Stir in the Guiness and bring to a simmer.

3. Remove from the heat and whisk in the cocoa powder until smooth.

4. Let cool slightly for a few minutes.While the chocolate/butter/beer cools, using an electric mixer on low, beat the eggs and sour cream into the flour mixture.

5. Pour in the chocolate and continue mixing until combined, about 1½- 2 minutes.Distribute the batter evenly between the muffin cups.

6. Bake for 15 minutes, or until a pick inserted into the center comes out clean.

7. Let the cupcakes cool completely.To make the chocolate buttercream, beat the butter for a minute until it's fluffy. Sift in the powdered sugar ½ cup at a time, beating a little in between each addition. Sift in the cocoa powder and beat until it's combined.

8. Add the salt, vanilla, and 2 tablespoons of the heavy cream. Continue mixing until smooth.

9. Add the last 2 tablespoons of heavy cream (or Bailey's; see note), more if needed, to reach the desired consistency.Pipe the frosting onto each cupcake.To make the chocolate whiskey ganache, heat the heavy cream in a small saucepan until it simmers (be careful not to burn!).

10. Remove from the heat and stir in the chocolate chips until smooth.

11. Whisk in the butter. Then whisk in the whiskey.

12. Drizzle the ganache over the frosted cupcakes.

13. Let it cool and set before serving.

Nutrition Information:

covered percent of daily need