Hello, hello! It’s Monday so I think we should have a cupcake (maybe two) – or at least plan to enjoy one of these tomorrow on St. Patrick’s Day. I love a chocolaty bite after Irish stew, and these are rich indeed! They are heavily infused with malty flavor thanks to a dose of Guinness Draught.
I will find any excuse possible to use my chef’s torch. It’s one of my favorite kitchen gadgets. It’s ideal for toasting the beer-flavored marshmallow meringue on these cupcakes, but if you don’t have a chef’s torch they’ll toast up mighty fine under the oven broiler.
The cupcakes can be poured into paper liners if you prefer (and if you’re looking for one less pan to clean). If you plan to use a kitchen torch to toast the frosting, remove the liners first because they’ll easily catch fire.
My favorite part of this confection is the toasted beer marshmallow meringue topping. The appearance against the dark chocolate cupcake reminds me of the beer foam on a freshly poured pint. Its flavor is nuanced with a Guinness Draught reduction, giving the sweet marshmallow notes of malt, coffee and caramel.
May the road rise up to meet you, friends!
Guinness Cupcakes with Toasted Beer Marshmallow Meringue
- 1 cup all-purpose flour
- 3/4 cup dark cocoa powder
- 1/4 teaspoon salt
- 12 ounces semisweet chocolate chopped
- 6 tablespoons butter softened
- 1 cup granulated sugar
- 4 eggs
- 11.2 ounce bottle about 1 1/3 cups Guinness Draught
Toasted beer marshmallow meringue
- 1 cup Guinness Draught
- 3 egg whites at room temperature
- Pinch of cream of tartar
- 1/2 cup granulated sugar
- 10.5 ounce bag mini marshmallows
- 20 pretzel sticks
- Preheat oven to 350°F. Spray the cavities of one or two nonstick cupcake pans with cooking spray.
- Whisk together flour, cocoa powder and salt.
- Melt the chopped chocolate and butter in the microwave at 30 second intervals until the two can be stirred together and the mixture is smooth (this took about 2 minutes in my microwave). Alternatively, heat the two together in a small saucepan over low heat until melted; stir to combine.
- Beat the sugar and eggs together on medium-high speed in the bowl of an electric mixer until the mixture lightens, about 4 minutes.
- Decrease mixer speed to low and slowly add the chocolate mixture to the egg mixture. Gradually add the flour mixture and beat until combined. Pour the Guinness Draught in a thin stream down the side of the mixing bowl with the electric mixer at medium speed. Batter will be thin (see video). Scrape down the batter bowl and mix again to be sure all the ingredients are well distributed.
- Pour the batter into the prepared baking pan(s) about 2/3 full. Bake for 15 to 20 minutes, or until a toothpick tester comes out clean (my batch was well baked at 15 minutes). Let the cupcakes cool completely before topping them with the meringue.
- Place the Guinness Draught in a small saucepan and bring to a simmer. Let the beer cook until reduced to 1 tablespoon, about 20 minutes. Let cool.
- Using an electric mixer beat the egg whites until foamy. Add the pinch of tartar and mix again until the mixture thickens slightly and becomes opaque. Gradually add the granulated sugar and beat until the mixture holds stiff peaks. Fold in the marshmallows using a large rubber spatula. Fold in the beer reduction.
- Pile meringue high atop each cupcake and brown with a kitchen torch. Alternatively, place the meringue-topped cupcakes on a large baking sheet and place them under the oven broiler for a few minutes (watch them constantly to prevent burning!) until the meringue is well browned and slightly puffed.
- Insert a pretzel stick in each cupcake. Let them cool for 1 to 2 minutes before enjoying.
This is amazing!!! And that gif is so cool! <3
the visual here is outstanding–i'm so impressed with your creativity! as a bonus, these must be extraordinarily delicious too. bravo!
Wow, that gif is amazing! Cupcakes on fire! 😀 I would love one of these, chocolate guinness is a great flavor 🙂
Beer marshmallow meringue is GENIUS!
Looove the white decor on those cupcakes!
Fantastic! Those are great cupcakes.
these are stunning!!
Adorable..and your little animation:)
Wow! This is a work of art!
Love your video as well as the awesome recipe, Heather. Happy Almost St. Patrick's Day! Cheers, Ardith
They look amazing!!
This is seriously genius on a whole other level. SO fun!
Love the video & the music.
I have a couple of bottle of Guinness in the fridge, waiting for chocolate cake.
So, maybe tonight, Li'l Daisy & I will bake these sweeties!
NOW THIS IS SINFULLY GOOD!
I keep having problems with my cupcakes falling flat as soon as they leave the oven. I notice that there is no baking powder or soda listed, is the Guinness supposed to be the levener? If so, what else could cause the cakes to fall into really dense and delicious brownies instead of the domed and fluffy delights shown?
Hi Caleb, Most chocolate stout cakes are pretty dense (these are) but they shouldn't be falling flat after they leave the oven. It's hard to say what happened. The Guinness is the only leaven used in the recipe. Overbeating can contribute to fallen cakes, so be careful when mixing the beer into the batter. It might be a good idea to calibrate your oven, too. I like to use an oven thermometer that hangs right inside the oven to gauge the temperature. An under-heated oven can cause dense or fallen cakes, too. Otherwise – if things are still not going… Read more »
I made it using half teaspoon baking powder and it came out perfect!
Would like to make these and was wondering: How should these be stored and how long will the meringue hold up?
Hi Natalie! These can be stored in the refrigerator. Bring them to room temperature before serving. They’ll hold up a couple of days.