Chocolate Cupcakes with Espresso Buttercream Frosting

14 May

I’m still terribly backlogged on posts, but thought I’d throw a more recent baking project into the mix. I’m going to be 30 this year and have really noticed my body’s growing inability to process sugar and junk food in the last year.  I’ve been forced to be more selective about what I consume now, both in quantity and quality. Maybe eating seven tacos at our annual Cinco de Mayo lunch at work isn’t the best approach to a healthy life, or finishing Kevin’s food and along with the extra food we were hoping to use as leftovers for lunch the next day won’t help my cause either even if it’s healthy food. My skinny jeans just aren’t as easy to put on or get off anymore, though I suppose they never were thanks to these God-given giant calves of mine. But there are certain homemade-type sweets – ice cream, ice cream sandwiches, anything with a good pie crust, or a good cake – just get me every time. One of those things is this chocolate cupcake recipe.

My contribution to Kevin‘s family’s Mother’s Day celebration was a chocolate cupcake with espresso buttercream frosting. The chocolate cupcake recipe is a reliable recipe that I first fell in love with when making my Irish Car Bomb Cupcakes for St. Patty’s a couple of years ago, and it’s still my favorite.  There is something about the Guinness and sour cream in it that just adds an extra special chocolatey decadence without making the cake feel overly rich and heavy.  Here is the recipe for this fantastic duo, as adapted from two different Brown Eyed Baker recipes (cupcake and frosting).

CUPCAKE INGREDIENTS:

  • 1 C Guinness stout
  • 1 C unsalted butter, at room temperature
  • ¾ C Dutch-process cocoa powder  (MUST be dutch-process!!!)
  • 2 C all-purpose flour
  • 2 C granulated sugar
  • 1½ tsp baking soda (use fresh baking soda less than 6 months old to get a good rise from your cupcakes)
  • ¾ tsp salt
  • 2 eggs
  • 2/3 C sour cream

CUPCAKE DIRECTIONS:

  1. Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Set aside to cool. Original recipe says cool slightly, but definitely cool it down til you can touch the pot with your bare hand.
  2. Sift together the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined.

    Always Sift Your Dry Ingredients Together

    Always Sift Your Dry Ingredients Together

  3. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Don’t overmix!!!  Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners.
  4. Bake until a toothpick inserted into the center comes out clean, about 16-17 minutes. Cool the cupcakes on a rack.

FROSTING INGREDIENTS:

  • 1 C (2 sticks) unsalted butter, at room temperature
  • 2½ C powdered sugar
  • 1½ tsp vanilla extract
  • 1½ tsp espresso powder (use more if you want a stronger coffee flavor)

FROSTING DIRECTIONS:

  1. Mix the espresso powder into the vanilla until dissolved; set aside.
  2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.
  3. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

    Espresso Swirl - Mix All the Way In

    Espresso Swirl – Mix All the Way In

It’s been a while since I’ve actually baked anything, so it was nice to get back into it. The frosting is a lighter buttercream and I think could be somewhat volatile in hot weather, hence some aggressive driving getting to the valley on a HOT Sunday afternoon.

Time to Frost

Time to Frost

It’s definitely not the thick Sprinkles style frosting. Just add more powdered sugar or subtract a little of the butter if you do like it that way.

Chocolate Cupcakes with Espresso Buttercream Frosting

Chocolate Cupcakes with Espresso Buttercream Frosting

I was definitely keeping tabs on Kevin’s family members to see if they were into the combo since Kevin told me last minute that no one really drinks coffee in his family, but it went over well and a couple people went back for seconds. RELIEVED.

 

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4 Responses to “Chocolate Cupcakes with Espresso Buttercream Frosting”

  1. alifemoment May 15, 2014 at 2:38 am #

    Lovely and delicious cupcakes! I love them 🙂

Trackbacks/Pingbacks

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    […] themed treat!  I keep reposting my favorite Guiness Chocolate Cupcake recipe that is truly my go-to recipe, so I’ll spare you from that. Here’s the recipe for the frosting portion as […]

  3. Chocolate Layer Cake with Espresso Buttercream | AT-AT Everywhere - September 7, 2015

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