Nigella Chocolate Guinness Cupcakes Recipe
Nigella Chocolate Guinness Cupcakes are a luxurious dessert that blends the bold taste of Guinness stout with the rich, velvety texture of chocolate. The stout enhances the depth of the chocolate flavor, resulting in moist, flavorful cupcakes. Finished with a creamy, slightly tangy cream cheese frosting, these cupcakes are a showstopper for any occasion.
Ingredients
Scale
For the Cupcakes:
- 250ml (8.5 fl oz) Guinness stout: The key ingredient that adds depth and moisture to the cupcakes.
- 250g (8.8 oz) unsalted butter, cubed: Adds richness and helps create a tender crumb.
- 75g (2.6 oz) cocoa powder, sifted: Provides the deep chocolate flavor.
- 400g (14.1 oz) caster sugar: Sweetens the cupcakes while balancing the bitterness of the stout.
- 140ml (4.7 fl oz) sour cream: Adds moisture and a slight tang that complements the stout.
- 2 large eggs: Bind the ingredients together and help the cupcakes rise.
- 1 tbsp vanilla extract: Enhances the overall flavor with a subtle vanilla note.
- 275g (9.7 oz) plain flour: The base ingredient for the cupcake batter.
- 2 ½ tsp bicarbonate of soda: Ensures the cupcakes rise and have a light texture.
For the Cream Cheese Frosting:
- 200g (7 oz) cream cheese, softened: Creates a smooth, tangy base for the frosting.
- 100g (3.5 oz) unsalted butter, softened: Adds richness and structure to the frosting.
- 300g (10.6 oz) icing sugar, sifted: Sweetens the frosting and gives it a light, fluffy texture.
- 1 tsp vanilla extract: Adds a hint of sweetness and enhances the flavor.
Instructions
For the Cupcakes:
- Preheat the Oven: Preheat your oven to 180°C (350°F) and line a cupcake tin with cupcake liners.
- Prepare the Guinness Mixture: In a saucepan, combine the Guinness stout and cubed butter. Heat over medium heat until the butter is melted, then remove from the heat. Whisk in the sifted cocoa powder and caster sugar until smooth.
- Combine Wet Ingredients: In a separate mixing bowl, whisk together the sour cream, eggs, and vanilla extract until well combined. Gradually pour in the Guinness mixture, whisking continuously until fully incorporated.
- Add Dry Ingredients: Sift the plain flour and bicarbonate of soda into the wet mixture. Fold gently until just combined, being careful not to overmix.
- Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each one about two-thirds full.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.
For the Cream Cheese Frosting:
- Beat the Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Icing Sugar: Gradually add the sifted icing sugar, beating continuously until the frosting is light and fluffy.
- Mix in Vanilla: Add the vanilla extract and beat until fully incorporated.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or spatula to generously frost each cupcake with the cream cheese frosting.