Recipe adapted from Smitten Kitchen
Ingredients:
for the cupcakes
1 cup Guinness
1 cup unsalted butter
3/4 cup unsweetened Dutch-process cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup plain, non-fat Greek yogurt
for the frosting
2/3 cup plain, non-fat Greek yogurt
for the frosting
4 cups confections sugar
1/2 cup unsalted butter, softened
4 oz. cream cheese, softened
1 tablespoon heavy cream
Directions:
to make the cupcakes
- Preheat oven to 350 degrees and line 24 cupcake cups with liners. In a sauce pan, combine butter and Guinness over medium heat and bring to a simmer.
- Whisk in cocoa powder until smooth, remove from heat, and allow to cool slightly.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a separate bowl, beat the eggs and Greek yogurt together.
- Add the Guinness mixture to the eggs/sour cream and beat to combine.
- Add the flour mixture to the wet ingredients and beat just to combine.
- Fold the batter, using a rubber spatula, until completely combined.
- Fill the cupcake liners about 3/4 of the way.
- Bake for about 18 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
to make the frosting
- In a large bowl, using a stand or electric mixer, whip the butter and cream cheese until very light and fluffy.
- Slowly add the confectioners sugar, mixing as you add the sugar. Continue adding sugar until the mixture becomes stiff.
- Add the heavy cream and whip until combined.
