I come back with a sweet decadent cupcake. I wanted to make the chocolate Guinness beer cake since I’ve seen the recipe in the web a few years ago and today I decided to turn it into a cupcake with a chocolate filling. The result is not too sweet because of the dark chocolate melted inside and the smoked Scottish whisky I’ve choosen for the frosting.
In my opinion this is the best cupcake I’ve ever made. It’s easy, decadent and all the flavours are perfectly balanced. Next time a new savory cupcake, so stay tuned!
Edit. Some bloggers informed me that Guinness is not vegan anymore. I changed the title of the recipe replacing Guinness with a general stout beer. If you have any suggestion about your favorite vegan stout beer, please leave a message.
Ingredients (makes 10 cupcakes)
For the batter
1 1/4 cup all purpose flour
3/4 granulated sugar
1/2 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup stout beer at room temperature
1/3 cup canola oil
For the frosting
1 cup soy cream at room temperature (I used Tofutti)
1/3 cup confectioners sugar
2 tbsp whisky (I used Laphroaig)
For the filling
chocolate bar 70%
For the decoration
Preheat the oven to 180°.
Start by preparing the batter. Whisk in a bowl stout beer and canola oil. In another bowl measure out flour, cocoa powder, caster sugar, baking powder, baking soda and salt.
Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.
For the filling melt chocolate bar over a bain marie and let it cool.
For the frosting beat soy cream, confectioners sugar and whisky until fluffy.
Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the filling and replace the top. Spread the frosting on the top of each cupcake and sprinkle cocoa powder.