Guinness Cupcakes With Nutella Cream Frosting Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
• Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
• Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.

Steps:

• 1. Set out butter, cream cheese, and buttermilk to become room temperature (20 minutes). Preheat oven to 350.
• 2. Line muffin tins with cupcake liners. (About 24)
• 3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and ground ginger. Set aside.
• 4. In the bowl of a stand mixer, with a whisk attachment, (or any large mixing bowl, if you're using a handheld mixer), combine the Guinness, milk, oil and vanilla extract. Beat on medium speed until combined. Add the eggs one at a time, beating for about 1 minute each. If using a stand mixer, switch to the paddle attachment if needed.
• 5. Add the buttermilk and beat until well combined.
• 6. Slowly add the dry mixture and beat until just incorporated.
• 7. The batter will be thin and it may even be a little bit lumpy, but that's okay.
• 8. Divide the batter evenly between the cupcake liners.
• 9. Bake for 20-25 minutes, rotating the pans halfway through. The tops should spring back when lightly touched and a toothpick should come out clean.
• 10. Remove pans from the oven. Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack. Cool completely before frosting!
• 11. For the frosting, in the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if you're using a handheld), beat together the butter and cream cheese until smooth. (About 3-5 minutes on medium speed).
• 12. Add Nutella, salt, and vanilla extract; beat until well combined.
• 13. On low speed, slowly add confectioners' sugar. Once the sugar is blended into the butter mixture, increase the speed to medium and beat until well combined.
• 14. If the frosting looks too thick, add about 1-2 teaspoons of milk or cream and beat to combine.
• 15. Either pipe out the frosting or use a small offset spatula. Decorate as desired. Use chocolate candy, malt balls, or a St. Paddy's Day decoration.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
• Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
• Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

Steps:

• Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
• Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.