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Guinness Cupcakes

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I mentioned in my previous post that I had a little time during my snow day to do some baking. I also mentioned that I was making Guinness Beef Stew. In my efforts to turn my snow shrouded home into a Scottish pub, I made a batch of Guinness Cupcakes to go with my stew.

These cupcakes have a very dark and deep flavor so I paired them with a vanilla frosting. If you don’t love deep, dark chocolate this recipe may not be for you. Guinness is like espresso and really brings out the flavors in chocolate. Also, if you have any good frosting recipes please let me know! I’m always disappointed in my frosting recipes. Buttercreams are always too grainy and greasy and not creamy enough. I’m looking for a recipe where the cream really shines and the sugar isn’t so front and center. Ignore the photo of the cupcakes. Cake decorating is not one of my gifts. Maybe in my copious amounts of spare time I’ll attend a class.

Guinness Cupcakes


  • 1 (12-ounce) bottle Guinness Stout
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened cocoa
  • 2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda

Preheat the oven to 350°F.

In a large mixing bowl, combine the Guinness, buttermilk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.

In another bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.

Prepare 24 muffin tins and divide the batter among the muffin tins.
 Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins and frosting.


Guinness Beef Stew

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Winter finally decided to show up. On Saturday we had nearly a foot of snow. I love when the snowstorms happen on Saturday because then I get to just sit around and enjoy it without worrying about the safety of getting to work or my husband getting to work. My favorite way to spend snow days? Drinking hot chocolate in front of the fireplace reading Winnie the Pooh to my daughter (the real Winnie the Pooh) with something that smells amazing in the crock-pot. Add in a little baking time and I’m in heaven. Saturday was my perfect snow day. I threw this beef stew in the crock-pot and hung out with the baby. Later, while she napped, I baked.

Honestly, I’m not a huge beer drinker. Don’t get me wrong, once in awhile I enjoy a little but it really isn’t my thing. But cook with it? Oh, yeah. My favorite beer to cook with is Guinness. Its deep, dark tones really enhance things like chocolate and beef. If you aren’t a beer drinker, don’t worry. The flavor of the beer really isn’t that strong. In fact, if no one told you what it was, you would have a hard time guessing what that “something” is.

If you have a snow day or you just have a hankering for something that sends your senses back to Great Britain give this recipe a try. Your house will feel like a cozy pub in no time!

Guinness Beef Stew

  • 1 lb stew meat , cubed
  • salt
  • pepper
  • 2 -3 tablespoons vegetable oil
  • 1 onion , chopped
  • 1 tablespoon brown sugar
  • 1 ounce bittersweet chocolate, chopped
  • 12 ounces Guinness draught
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 red/white potatoes , skin on, quartered
  • Handful of baby carrots, chopped
  • ¼ cup flour

Season meat with salt and pepper. Heat 1 tablespoon oil in a skillet until just smoking. Brown the beef. Transfer to a slow cooker.

Add remaining oil, ¼ teaspoon salt, and onions to the skillet and cook until onions are lightly browned, about 5 minutes. Add the broth, 1 cup of beer, sugar, thyme, chocolate and bay leaves. Bring to a boil. Use a wooden spoon to scrape up any browned bits. Transfer to slow cooker.

Add the carrots and potatoes to the slow cooker. Cover and cook on low 9-10 hours or 6-7 hours on high.

Set the slow cooker to high. Whisk the flour and ¼ cup beer until smooth. Stir mixture into the slow cooker. Cook until the sauce thickens, about 15 minutes. Remove bay leaves.