This recipe makes 24 cupcakes and they are ideal for any occasion, not just St Patrick’s Day. The ones in the picture are fondant topped but I have also included an alternative topping.
250g Unsalted butter cut into pieces
75g Cocoa [a good make is essential such as Barry Callebaut or Divine]
400g Caster Sugar
142ml Sour Cream
2 Large eggs
1 tbsp Vanilla Extract
275g Plain Flour
2.5 tsp Bicarbonate of Soda
For the topping...
300g Philadelphia Cream Cheese
150g Icing Sugar
125ml Double or Whipping Cream
Preheat the oven to Gas Mark 4/180 C/Fan Oven 160 C.
Line two 12 hole muffin tins with cases.
Start by pouring the Guinness into a large, wide saucepan and add the butter.
Heat until the butter has melted.
Whisk in the cocoa and sugar.
Beat the sour cream with eggs and vanilla.
Pour in the pan of brown, buttery beer.
Finally, whisk in the flour and bicarbonate of soda.
Pour the batter into the muffin cases ¾ way up the case and bake for approx. 18-20 minutes.
Leave to cool in the tins for 20 minutes and then cool completely on a cooling rack.