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Chocolate Guinness Cupcakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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I hope you are ready to get your Irish on! You simply must, must try them. The depth that the stout beer gives the chocolate combined with the light, creamy frosting is simply amazing! Hold onto your hats guys, this SIGG-nature recipe will have you dancing the River Dance to the Emerald Isle in no time!

Ingredients

  • FOR THE CUPCAKES:
  • 1 box Devils Food Chocolate Cake Mix (18 Ounce Box)
  • 1 box Instant Chocolate Pudding (3.9 Ounce Box)
  • 4 whole Large Eggs, At Room Temperature
  • 1 cup Sour Cream At Room Temperature
  • ¾ cups Guinness Beer, At Room Temperature
  • 1 stick Butter, Melted
  • _____
  • FOR THE FROSTING:
  • 4 ounces, weight Cream Cheese (1/2 Brick), At Room Temperature
  • ½ cups Heavy Cream
  • ½ teaspoons Vanilla Extract
  • ½ pounds Confectioners Sugar

Preparation

Preheat oven to 350 degrees and line a regular sized muffin tin with paper liners.

In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream, beer, and melted butter. You will want to make sure your ingredients are at room temperature so the melted butter will not seize up on you. Mix on medium speed for 1-2 minutes until thoroughly combined. Batter will be thick. Spoon batter into cupcake liners to about 3/4 way full. Bake for 18-22 minutes. Remove from pan and allow to cool completely.

Meanwhile, make frosting by beating the cream cheese on medium speed until light and fluffy. Add the cream and vanilla, beat an until smooth. Turning your mixer to low, slowly combine powdered sugar until smooth.

Frost cupcakes when cool. And enjoy! Makes about 24 cupcakes. Store leftovers in fridge.

6 Comments

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jessi on 9.13.2011

These may possibly be the best cupcakes I have ever made!

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christinesinclair on 3.30.2010

My husband is not too keen on sweets, but once I made him try one he ate 4 more!! Very delicious and easy to make, thank you so much. P.s. My two year old can’t get enough either( I just omitted the frosting for him)

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jillpickle on 3.27.2010

LOL gosh dangit Siggy…I just have to make another batch I guess with butterscotch. Oh, calamity..whatever will I do? Thanks for sharing that. I’m so serious when I tell you that when I went back to my hubby’s lab, EVERYONE talks to me about these cupcakes…still. Its ALL they talk about. West Point Military lab loves you!

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dasfrauline on 3.26.2010

Wow, wow, WOW!!! These are so delicious and the frosting is over the top!

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Siggy Spice on 3.17.2010

Thanks Jill! Sending hugs through cupcakes!! I made another batch tonight and forgot to buy chocolate pudding. I subbed butterscotch and OH MY….so good. It added a carmel undertone that was so yummy!

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blonderocketsci on 3.17.2011

Delicious!! I added 1 cup Guinness (instead of 3/4 c.). Then I substituted 1/4 c. Bailey’s Irish cream for half of the heavy cream. They were a huge hit! I got 12 large cupcakes and 42 mini cupcakes out of the batter. There was plenty of icing for all of the cupcakes. The icing was a little runny (likely due to the Bailey’s), but didn’t run off the cupcakes. In the future I would probably chill the icing in the fridge for a few minutes before piping on the cupcakes. Great recipe!

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