St. Patty’s Day is almost here! It’s one of my favorite holidays! Guess it’s in my blood, my great-grandmother came over from Ireland on a boat to Ellis Island when she was 12 years old. So my love for green and Guinness must come directly from my Irish heritage. Then I saw these chocolate stout cupcakes on the Food Network and I knew this was my next recipe to try. With a healthier spin of course and a holiday surprise if you’d like! So here’s my tribute to Chef Dave Lieberman’s Chocolate Stout Cupcakes. (He uses a lot of confectioners sugar in this recipe but using a substitute is very time-consuming and doesn’t always keep the right consistency which can ruin your frosting. So it’s in moderation so enjoy your powdered sugar so you can indulge in your cupcakes!!) 🙂
- 3/4 cup cacao, plus more for dusting finished cupcakes
- 2 cups sugar in the raw
- 2 cups almond flour
- 1 teaspoon baking soda
- Pinch Himalayan salt
- 1 bottle of Guinness
- 1/2 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup plain Greek Yogurt
- 1 cup plain Greek Yogurt- drained of liquid (use this cup of yogurt for frosting) (Drain-by putting yogurt into a cheese cloth and hang over a bowl till liquid drains out-refrigerate again till yogurt firms up)
- 3/4 to 1 cup almond milk
- 1 (1-pound) box confectioners’ sugar
- 3-4 Tbs Irish Mist (optional)
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cacao, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in yogurt until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
To make the icing:
In a medium bowl with a hand mixer, beat the yogurt on medium speed until light and fluffy. Gradually beat in the almond milk. On low-speed, slowly mix in the confectioners’ sugar until incorporated and smooth. Slowly add in the Irish Mist, mix until desired consistency. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Top each cupcake with a heap of frosting and dust with cacao.
Original recipe: Food Network