Today is an especially fun holiday, St. Patrick's day and my birthday! This weeks recipe is a celebration of both.
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| Dark Chocolate Guinness Cupcakes |
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| Recipe from Raley's |
Ingredients:
- 1 18.25-oz. box "pudding in the mix" dark chocolate cake mix
- 1 12-oz. bottle Guinness Extra Stout or 1 (11.2-oz.) bottle Guinness Draught
- 1/2 cup vegetable oil
- 3 eggs
- 1 4-oz. bar bittersweet chocolate, finely chopped
Preheat oven to 350°F and line 24 muffin cups with paper liners. Combine cake mix, Guinness, oil and eggs in the large bowl of an electric mixer. Beat on low speed for 1 minute. Scrape bowl and beat for an additional 2 minutes on medium. Stir in chocolate and pour batter into prepared muffin cups. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Let cool completely before frosting. Keep refrigerated.
I used whipped cream frosting but cream cheese would also be yummy.
Ingredients:
- 1 cup heavy or whipping cream
- 1 teaspoon pure vanilla paste or extract
- 1 tablespoons confectioners' sugar
Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve. Sift the sugar over the cream and continue to beat just until it holds a soft peak. Do not to over beat the cream or it will be look curdy, like butter. Serve, or refrigerate covered for up to 4 hours.
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