#beerbaking

These Guinness cupcakes are rich, chocolatey, and topped with a delightful beer-infused marshmallow meringue. Perfect for St. Patrick's Day or any special occasion!

Ingredients: 1 cup Guinness Stout. 1 cup unsalted butter. 3/4 cup unsweetened cocoa powder. 2 cups all-purpose flour. 2 cups granulated sugar. 1 1/2 teaspoons baking soda. 3/4 teaspoon salt. 2 large eggs. 2/3 cup sour cream. For the Marshmallow Meringue:. 4 large egg whites. 1 cup granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 1/4 teaspoon cream of tartar. 1/2 cup Guinness Stout. 1 teaspoon pure vanilla extract. Pinch of salt. Sprinkles for decoration.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the butter and Guinness in a medium-sized saucepan. Heat them over medium-low heat until the butter melts. Take it off the heat and mix in the cocoa powder with a whisk until it's smooth. Let it cool down a bit. Mix the flour, sugar, baking soda, and salt in a large bowl with a whisk. Mix the eggs and sour cream together in a different bowl by beating them. Slowly pour in the Guinness mixture and mix it in until it's smooth. Slowly add the wet mixture to the dry ones and mix them together until they are just combined. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 17 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down on a wire rack after taking them out of the oven. To make the Marshmallow Meringue, put the egg whites, granulated sugar, corn syrup, water, and cream of tartar in a heat-safe bowl. Put the bowl over a pot of simmering water to make a double boiler. Whisk the mixture all the time until the sugar is gone and it feels warm to the touch. Take the bowl off the heat and put the mixture in a stand mixer with a whisk attachment. For about 5 to 7 minutes, beat on high speed until stiff peaks form. Add the Guinness, vanilla extract, and a pinch of salt one at a time. Keep beating until everything is well mixed and shiny. Using a pastry bag or a spoon, pipe the marshmallow meringue on top of the cupcakes that have already cooled. A kitchen torch can be used to give the meringue a golden color. Add colorful sprinkles to make it look nice. Get your Guinness cupcakes with toasted beer marshmallow meringue ready to be served and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

These Guinness cupcakes are rich, chocolatey, and topped with a delightful beer-infused marshmallow meringue. Perfect for St. Patrick's Day or any special occasion!

Ingredients: 1 cup Guinness Stout. 1 cup unsalted butter. 3/4 cup unsweetened cocoa powder. 2 cups all-purpose flour. 2 cups granulated sugar. 1 1/2 teaspoons baking soda. 3/4 teaspoon salt. 2 large eggs. 2/3 cup sour cream. For the Marshmallow Meringue:. 4 large egg whites. 1 cup granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 1/4 teaspoon cream of tartar. 1/2 cup Guinness Stout. 1 teaspoon pure vanilla extract. Pinch of salt. Sprinkles for decoration.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the butter and Guinness in a medium-sized saucepan. Heat them over medium-low heat until the butter melts. Take it off the heat and mix in the cocoa powder with a whisk until it's smooth. Let it cool down a bit. Mix the flour, sugar, baking soda, and salt in a large bowl with a whisk. Mix the eggs and sour cream together in a different bowl by beating them. Slowly pour in the Guinness mixture and mix it in until it's smooth. Slowly add the wet mixture to the dry ones and mix them together until they are just combined. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 17 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down on a wire rack after taking them out of the oven. To make the Marshmallow Meringue, put the egg whites, granulated sugar, corn syrup, water, and cream of tartar in a heat-safe bowl. Put the bowl over a pot of simmering water to make a double boiler. Whisk the mixture all the time until the sugar is gone and it feels warm to the touch. Take the bowl off the heat and put the mixture in a stand mixer with a whisk attachment. For about 5 to 7 minutes, beat on high speed until stiff peaks form. Add the Guinness, vanilla extract, and a pinch of salt one at a time. Keep beating until everything is well mixed and shiny. Using a pastry bag or a spoon, pipe the marshmallow meringue on top of the cupcakes that have already cooled. A kitchen torch can be used to give the meringue a golden color. Add colorful sprinkles to make it look nice. Get your Guinness cupcakes with toasted beer marshmallow meringue ready to be served and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

These Guinness cupcakes are rich, chocolatey, and topped with a delightful beer-infused marshmallow meringue. Perfect for St. Patrick's Day or any special occasion!

Ingredients: 1 cup Guinness Stout. 1 cup unsalted butter. 3/4 cup unsweetened cocoa powder. 2 cups all-purpose flour. 2 cups granulated sugar. 1 1/2 teaspoons baking soda. 3/4 teaspoon salt. 2 large eggs. 2/3 cup sour cream. For the Marshmallow Meringue:. 4 large egg whites. 1 cup granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 1/4 teaspoon cream of tartar. 1/2 cup Guinness Stout. 1 teaspoon pure vanilla extract. Pinch of salt. Sprinkles for decoration.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the butter and Guinness in a medium-sized saucepan. Heat them over medium-low heat until the butter melts. Take it off the heat and mix in the cocoa powder with a whisk until it's smooth. Let it cool down a bit. Mix the flour, sugar, baking soda, and salt in a large bowl with a whisk. Mix the eggs and sour cream together in a different bowl by beating them. Slowly pour in the Guinness mixture and mix it in until it's smooth. Slowly add the wet mixture to the dry ones and mix them together until they are just combined. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 17 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down on a wire rack after taking them out of the oven. To make the Marshmallow Meringue, put the egg whites, granulated sugar, corn syrup, water, and cream of tartar in a heat-safe bowl. Put the bowl over a pot of simmering water to make a double boiler. Whisk the mixture all the time until the sugar is gone and it feels warm to the touch. Take the bowl off the heat and put the mixture in a stand mixer with a whisk attachment. For about 5 to 7 minutes, beat on high speed until stiff peaks form. Add the Guinness, vanilla extract, and a pinch of salt one at a time. Keep beating until everything is well mixed and shiny. Using a pastry bag or a spoon, pipe the marshmallow meringue on top of the cupcakes that have already cooled. A kitchen torch can be used to give the meringue a golden color. Add colorful sprinkles to make it look nice. Get your Guinness cupcakes with toasted beer marshmallow meringue ready to be served and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes