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These deep dark chocolate cupcakes are based on Nigella Lawson's Chocolate Guiness Cake recipe. Top them with whatever icing you love, and we even love them plain, un-iced. These are topped with two varieties of buttercream -- read on!
Prep Time: 20 min
Cook time: 20-30 min
Yield: 24 cupcakes (or a 9-in cake)
Ingredients
250 mL Guinness stout
250 g unsalted butter
75 g cocoa powder
400 g sugar
150 mL sour cream
2 large eggs
1 tbsp vanilla extract
275 g plain flour
2 1/2 tsp baking soda
Directions
Preheat the oven to 350ºF, and butter and place cupcake liners in your pan.
Pour the Guinness into a large wide saucepan, add the butter and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the pan. Now whisk in the flour and soda.
Pour the cake batter into the cupcake tin and bake for about 20 mins, or until a toothpick come out clean. Leave to cool completely on a rack. Ice as desired.
Store the iced cupcakes in an airtight container in the fridge for 1-2 days.
Zhuzh it up!
Our cupcakes pictured above are iced with Bourbon and Vanilla Buttercream, and a Bailey's Irish Cream Buttercream - use the bourbon or Bailey's as a liquid to smooth out your buttercream). Top with your favourite icing (Nigella likes cream cheese frosting).
You can also make one cake in a 9-inch springform pan. Remember to butter and line the pan with parchment.
This amazing recipe was written by Nigella Lawson. Find it on nigella.com