Guinness Cupcakes

Going to St. James’s Gate Brewery aka Guinness Storehouse, is an experience in and of itself. But then you add in the food options available and it takes it to a whole new level! The first time Troy and I went to St. James’s Gate, Madison was just 15 months old. We loved learning about the history surrounding the place and brand. We loved touring the gorgeous building. We loved riding the elevator up into the Gravity Bar. We loved the amazing view of the city. And we loved the Guinness Cupcakes.

We loved it so much that we went back for one three years later with a 4.5 year old and a 7 month old! It should have occured to me then that I should find a recipe that replicated a now favorite treat but alas, it did not. So now here we are, five years later and I am just now recreated this cupcake. I found a recipe posted online by The Irish Post and did a little US Conversion. And then I just prayed it was right!

Guinness Cupcakes

1 cup guinness

1 cup butter

3 tbsp cocoa

1 2/3 cup sugar

2 eggs

1 tsp vanilla

2/3 cup buttermilk

2 tsp baking soda

1/2 tsp baking powder

2 cups flour

Bake at 350 degrees F for 20 minutes

The first step is to heat up the Guinness and melt the butter over medium heat stirring almost constantly. Once the butter is melted and the mixture is heated through you want to remove it from the heat and add the sugar and cocoa. Mix that in well.

In a separate bowl, whisk together the eggs, vanilla, and buttermilk. I usually whisk it until I can tell the eggs are starting to fluff up a bit. Add this to the Guinness and cocoa mixture in the sauce pan. Mix it together throughly. I then add all the dry ingredients at once. Into the saucepan. Right on top. If you just can’t stomach this, you can measure them into a separate bowl and then sift it into the mixture. Once you have mixed all of the dry ingredients in properly, set it aside, drink the rest of the Guinness, and prepare your cupcake trays with liners. I like to use a 1/4 cup measuring cup to make sure that I don’t overfill my liners and so my cupcakes are relativily the same size.

Cream Cheese Icing

4 oz butter

2 cups powdered sugar

8 oz cream cheese

Add all ingredients at once and with a hand mixer, mix until fluffy. I do like to use frosting tips when I decorate cupcakes, but this time I did some with ‘fancy’ frosting and sprinkles and some with just frosting spread across the top. Of course this is just personal preference, but I liked the ones with just a bit spread on top. It looked more like a pint of Guinness and it was just the right amount of sweetness to compliment the cupcake. But like I said, it’s totally personal preference.

 

I feel like I have done myself a disservice finding a recipe and recreating this wonderful treat we have only enjoyed in Dublin. Now what reason will TL have to take me back?!

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