Guinness Cupcakes with Cream Cheese Frosting

These Guinness cupcakes are an old favourite from my recipe collection, adapted from Paul Hollywood's British Baking and first made last year. The recipe was too good not to bring back to La Mora Romagnola!

I had hoped to photograph them again after taking a food photography course last weekend. I tried a new setting, a different background and new camera settings, but I still have quite a bit of experimenting to do before I get the results I'm looking for. For now, the recipe deserves its place here even if the photographs aren't quite where I'd like them to be.

These chocolate Guinness cupcakes are a lovely way to celebrate St Patrick's Day, the Irish holiday that has found its own little following here in Italy, thanks to Irish pubs, cultural associations and Ireland enthusiasts.

Guinness adds depth of flavour and helps make the chocolate cupcakes wonderfully tender. The cream cheese frosting, with its slightly tangy flavour, balances the sweetness of the cake beautifully.

If you're looking for an easy St Patrick's Day dessert or a homemade treat for anyone who loves chocolate and Irish stout, these cupcakes are well worth trying.

Guinness Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Prep time: 15 minutes

Resting time: Until completely cool

Cooking time: 15–20 minutes

Ingredients

For the cupcakes

• 65 g softened butter
• 140 g dark muscovado sugar
• 1 egg
• 100 g plain flour (Italian 00 flour)
• 1 tablespoon cocoa powder
• A pinch of baking soda
• 1 teaspoon baking powder
• 50 g dark chocolate chips
• 70 ml Guinness

For the cream cheese frosting

• 125 g cream cheese, such as Philadelphia
• 65 g icing sugar

Method

1. Preheat the oven to 180°C (350°F). Prepare a 12-hole muffin tin with paper cupcake cases.
2. Beat the softened butter and dark muscovado sugar together until light and fluffy.
3. Add the egg and beat until well incorporated.
4. Sift together the flour, cocoa powder, baking soda and baking powder. Add the dry ingredients to the butter mixture and mix until combined.
5. Fold in the dark chocolate chips, then pour in the Guinness. Mix briefly, just until the batter comes together.
6. Divide the batter between the cupcake cases, filling them evenly.
7. Bake for 15–20 minutes, or until the cupcakes are cooked through. Remove from the oven and leave to cool completely.
8. To make the frosting, stir the cream cheese and sifted icing sugar together with a spoon until smooth.
9. Once the cupcakes are completely cool, spread or pipe the frosting on top. Decorate as desired and serve.

Notes

• Make sure the cupcakes are completely cool before adding the cream cheese frosting.
• For the best result, add the frosting shortly before serving, as in the original recipe.
• Guinness gives the cupcakes a distinctive malty depth, while the tangy cream cheese frosting balances the chocolate and sugar.

Adapted from Paul Hollywood's British Baking.