Stout brings a depth of flavour to this cupcake recipe, as well as keeping them beautifully light and moist.
Top with a cream cheese frosting to resemble a pint of Guinness and serve to celebrate St Patrick's Day - or any day you feel like celebrating.
Un-iced cakes will keep in an airtight container at room temperature, for up to five days.
Once iced, store in an airtight container in the fridge for up to three days.
The un-iced cakes can also be frozen for up to three months. Defrost thoroughly at room temperature.
Advertisement - Continue Reading Below
Yields:
12
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
468
Ingredients
125g
(4oz) unsalted butter
125ml
(4 fl oz) Guinness (or any other Stout)
60g
cocoa powder
225g
(8oz) light brown soft sugar
2
large eggs, beaten
75g
(3oz) full-fat natural yogurt
2tsp.
vanilla extract
150g
(5oz) self-raising flour
1tsp.
bicarbonate of soda
For the icing
125g
(4oz) unsalted butter, softened
250g
(9oz) icing sugar, sifted
1tsp.
vanilla extract
200g
(7oz) full-fat cream cheese
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Line a muffin tin with 12 muffin cases. In a large pan, gently heat butter and stout until butter is melted. Remove from heat; whisk in cocoa and sugar. Set aside to cool slightly.
Step 2
In a jug, beat eggs with yogurt and vanilla, whisk this into the stout mixture. Whisk in flour and bicarbonate of soda.
Step 3
Divide mixture equally among muffin cases. Bake for 18-20min, until springy to the touch. Cool for 10min, then remove to a wire rack to cool completely.
Step 4
To make the icing: Beat butter and icing sugar together until creamy. Beat in vanilla extract followed by cream cheese (be careful not to overbeat once the cream cheese has been added or the icing will become runny). Spread the tops of the cakes with the icing.
GET AHEAD: Un-iced cakes will keep in an airtight container at room temperature, for up to 5 days. Once iced, store in an airtight container in the fridge for up to 3 days. The un-iced cakes can also be frozen for up to 3 months. Defrost thoroughly at room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
