Tag Archives: chocolate

The Guinness Cupcake.

I can’t believe it’s been so long since i’ve actually posted about food. I’ve been so busy with triathlon training and working that I completely neglected my blog 😦 And now, we resurrect!

I went to a birthday party last weekend and had these amazing Guinness cupcakes. I wanted to recreate them myself because i’ve never actually cooked or baked with beer before. So after hunting down a recipe online, I decided to bake chocolate Guinness cupcakes with chocolate ganache filling and vanilla frosting. You can’t really go wrong with beer and chocolate, can you?

I used the recipe from here and made a few small adjustments based on the ingredients I had on hand.

Chocolate Guinness Cupcakes
Makes approximately 24 cupcakes

For the Guinness Chocolate Cupcakes

1 cup of stout beer (I used Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar (I reduced this by a few tablespoons because it just seemed like too much)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Chocolate Ganache Filling
8 ounces of bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature

Baileys Frosting
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature

3 to 4 tablespoons Baileys (I used heavy cream because I didn’t have any Baileys on hand)
1 teaspoon of vanilla extract

For the cupcakes: Preheat oven to 350°F and Line the cupcake pan with 24 liners.

Melt butter with the beer in a sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth. Be sure to continue whisking or the cocoa can burn at the bottom of the pan. Remove from heat and cool slightly.

In a large bowl, whisk the flour, sugar, baking soda and salt. In a mixer bowl, beat the eggs and the sour cream together. Add the cooled beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat briefly just to combine. Do not overbeat or else the cupcakes will be tough. Using a rubber spatula, gently fold the batter until completely combined.

Fill the cupcake liners about 3/4 of the way full. Bake for about 20 minutes or until a toothpick or a slim knife inserted into the middle of a cupcake comes out clean. Cool completely to room temperature.

To make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and stir until combined.

Fill the cupcakes: Let the filling cool until thick but still soft enough to be piped. Using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. I went about half to 2/3 of the way down and used a small knife to help me extract the centers. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

To make the frosting: In a large mixer bowl, whip the butter until it is very light and fluffy. Slowly add the powdered sugar, letting it incorporate, until the butter becomes thicker and stiff. Slowly drizzle the Bailey’s (or cream) and whip until combined. Ice and decorate the cupcakes to your liking 🙂

Here’s how they turned out:

Enjoy!

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A Crinkle in Time

I’ve been wanting to make chocolate crinkle cookies for quite some time now, but every time I bake cookies, I tend to always revert back to my good ol’ chocolate chip recipe. Today I felt like doing something a little different 🙂

I found came across this recipe while surfing TasteSpotting this afternoon, so I just had to give it a try. Instead of using baking powder, I accidentally used baking soda. Whoops…but thankfully, they still turned out delish!

Check em out:

They aren’t as puffed up as I had hoped they would be, but it was probably due to my fluke.

Here’s the recipe I used (adapted from Urban Spork):

Ingredients

  • 1 cup of semi-sweet chocolate chips
  • 1  1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1  1/2 cups packed light-brown sugar
  • 2 extra-large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole milk
  • 1 cup granulated sugar
  • 1 cup confectioners’ sugar

Directions

  1. Melt chocolate chips in a heatproof bowl in the microwave. I generally heat for 30 seconds at a time and stir each time. Be careful not to burn the chocolate! Set aside, and let cool.  Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
  2. Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes.  Mix in eggs and vanilla, and then the melted chocolate.  Reduce speed to low; add flour mixture in 2 batches, alternating with the milk.  Divide dough into 4 equal pieces.  Wrap each in plastic; refrigerate until firm, about 2 hours.
  3. Preheat oven to 350°F.
  4. Divide each piece into 1-inch balls.  Roll in granulated sugar to coat, then in confectioners’ sugar to coat.  Space 2 inches apart on baking sheets lined with parchment paper.
  5. Bake until surfaces crack, about 13 minutes.  Let cool on sheets on wire racks and enjoy!

If you love chocolate, you have to try these!

Decadent & Delicious

So my mom called me today while I was at work. She suggested that I should swing by the grocery store after work and pick up supplies to “bake something for my coworkers.” I was a little confused at first, but I am pretty sure she meant something along the lines of “if you bake stuff for your coworkers, then they will become your friends.” I guess she’s trying to tell me something. Oh well…

I used a cream cheese brownie recipe that I thought would be pretty legit. They turned out pretty decent. Hopefully the coworkers will dig them too. Check ’em out:


  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1 cup semisweet chocolate chips
  • 1 teaspoon of flour
  • 1/2 cup of semisweet chocolate chips
  • 1/2 cup white sugar
  • 2 eggs
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch square baking pan.
  2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1/3 cup chocolate chips into the cream cheese mixture. Set aside.
  3. Place the 1 cup of chocolate chips and 1/4 cup of butter into a microwave safe bowl. Microwave for 25 seconds and then stir. Repeat this until the chocolate is completely melted and the mixture is smooth.
  4. Toss 1/2 cup chocolate chips with the 1 teaspoon of flour. This is so the chips don’t sink to the bottom while the brownies bake. Set aside.
  5. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir the dry ingredients into chocolate until evenly blended. Do not over mix. Add the flour coated chocolate chips and stir.
  6. Pour half of the batter into the 9×9 baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  7. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 squares. Store in the refrigerator or freeze.

MMMmmm…delicious 🙂