Guinness Cupcakes with Toasted Beer Marshmallow Meringue

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Yuba City Hookups

These rich, chocolate-covered Guinness cupcakes have a fluffy marshmallow meringue on top that has been infused with beer. A delicious flavor contrast is produced when sweet marshmallow and dark beer are combined. Ideal for any special occasion, including St. Patricks Day

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:
  • 3 large egg whites
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • 1/4 cup Guinness Stout
  • 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C and line cupcake pans with paper liners

In a medium saucepan, combine the Guinness and butter

Heat over medium heat until the butter melts

Remove from heat, then whisk in the cocoa powder until smooth

Allow it to cool slightly

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt

In another bowl, beat the eggs and sour cream until well combined

Pour the Guinness mixture into the dry ingredients and mix until just combined

Add the egg mixture and mix until the batter is smooth

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

While the cupcakes are baking, prepare the Marshmallow Meringue: In a heatproof bowl, combine the egg whites, granulated sugar, water, and cream of tartar

Place the bowl over a pot of simmering water double boiler and whisk constantly until the sugar has dissolved and the mixture reaches 160F 71C

Remove the bowl from the heat and transfer the mixture to a stand mixer fitted with a whisk attachment

Beat on high speed until stiff, glossy peaks form about 5-7 minutes

Add the Guinness Stout and vanilla extract, and beat until combined

Once the cupcakes are done baking, let them cool completely

Pipe the Marshmallow Meringue onto the cooled cupcakes using a piping bag and a decorative tip

Toast the marshmallow meringue with a kitchen torch until golden brown

Serve and enjoy your Guinness Cupcakes with Toasted Beer Marshmallow Meringue


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