Guinness Chocolate Cupcakes with Butter Cream Frosting
~Jason Knapp, Governor's Executive Chef
2 cups Flour
2 cups Sugar
½ t Salt
1 stick Margarine
1 cup Guinness beer
½ cup Shortening
3 T Cocoa
2 Eggs
1 t Baking Soda
½ cup Buttermilk
1 t Vanilla
Sift together flour, sugar and salt. In a saucepan combine, margarine, beer, shortening and cocoa. Bring mixture to a boil and pour over flour mixture. Mix well. In a separate bowl, beat eggs, soda, buttermilk and vanilla. Mix well and add to flour and chocolate mixture. Mix all well. Bake in muffin cups in muffin tins in a 350 degree oven for 12-18 minutes or until a toothpick inserted in center of cup cake comes out clean.
Vanilla Butter Cream
6 cups confectioners’ sugar
16 Tbs. (2 sticks) unsalted butter
4 1/2 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt
Have all the ingredients at room temperature.
In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.
