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These are definitely adult cupcakes with a complex flavor.
At first, Guinness might seem like a strange addition to sweet recipes. (Maybe you are thinking that it is better in beef stew?) But trust me in this case!
Serve these Guinness Vanilla Cupcakes for dessert along with your Guinness Beef Stew and then you really will have a winning meal.
The green theme for St. Patrick's Day is fun too, but if you're looking for a fun non-green dessert for St. Patrick's Day, this is the place.
And P.S., I got these dark chocolate chips from Amazon. I love them. Not only are they pretty, but they have a rich chocolate flavor!
Guinness Muffins with Salted Caramel Butter Cream with Coffee
Guinness adds a touch of roasted, nutty flavor to these cupcakes. This is a nice addition to the vanilla bean on the cupcakes. Also, Guinness pairs well with the faint echo of the roasted flavor of coffee in buttercream.
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This caramel butter cream with salted coffee is ridiculously easy to make, and it's as delicious as it is easy. Salted butter helps soften the sweetness of the buttercream, as does a little dissolved espresso.
Plus, this small batch cupcake recipe makes just 6 cupcakes so you don't have a ton of leftovers!
More small batch cupcake recipes:
Vanilla and Guinness Bean Cupcakes with Salted Caramel Buttercream (Small Batch)
Guinness adds a nutty twist to the butter and vanilla flavor of these Guinness Cupcakes, and a salted caramel butter cream with coffee is the perfect finishing touch.
Preparation time:: 20 minutes.
Cooking time:: 20 minutes.
Servings:: 6 cupcakes
Salted caramel butter cream:
For the cupcakes, preheat the oven to 350F and line a muffin tray with 6 paper bags.
Use an electric hand mixer to beat the butter and sugar in a medium bowl. Once combined, add the egg and mix until smooth and fluffy. Whisk together the Guinness, the vanilla extract and the vanilla paste.
Whisk together the flour, baking powder, and salt in a small bowl. Add the dry ingredients to the wet and mix just until combined, scraping down the sides of the bowl as needed and taking care not to over-mix.
Pour the dough into the prepared pan and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes. Cool completely before frosting.
Once the cupcakes are cold, make the butter cream. Use an electric hand mixer to mix the butter, dissolved coffee, and caramel extract in a medium bowl. Add the powdered sugar and continue to beat while gradually adding milk until the buttercream is smooth and creamy. (You may need a little more milk or powdered sugar to achieve the correct consistency.)
Frost the cupcakes with butter cream and decorate with chocolate chips if desired.
- 1 cupcake is 1 serving.
- You can easily fold this recipe to make 1 dozen cupcakes.
Serving: 1 cupcake | Calories: 336kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 177mg | Potassium: 77mg | Fiber: 1g | Sugar: 37g | Vitamin A: 448 IU | Calcium: 32mg | Iron: 1 mg
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