Chocolate Cupcakes with Mocha Guinness Buttercream Recipe

1. In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer for about 20 minutes until reduced down to ⅔ cup.

2. Set ½ cup aside to cool for 10 to 15 minutes before using in the cupcake batter. While it’s warm, mix the rest of the reduced Guinness, about 2 to 2½ tablespoons with the 2 teaspoons of espresso powder used in the frosting. Set mixture aside.

3. Bring reduced beer to room temperature before using in both the cupcake batter and frosting.

4. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners. Set aside.

5. Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.

6. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add ½ cup reduced Guinness, then whisk until just combined. Do not over-mix.

7. Pour or spoon the batter into the liners. Fill each ⅔ full to avoid spilling over the sides or sinking.

8. Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake. Check for doneness at 19 minutes. Allow the cupcakes to cool completely before frosting.

Frosting:

1. Have the Guinness and espresso powder mixture from step 1 handy. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy for about 2 to 3 minutes.

2. Add the confectioners’ sugar, cocoa powder, milk, reduced Guinness and espresso powder mixture, milk, and vanilla extract. Beat on low for 30 seconds then increase to high speed and beat until combined and creamy. Taste. Add a pinch of salt if desired.

3. Frost cooled cupcakes.

4. Serve and enjoy.