Delicious Guinness and Coffee Crunch Cupcake Recipe

Food blogger Naomi Robinson shares her Guinness-inspired recipe for the ultimate coffee dessert.

These delicious Coffee Crunch cupcakes are built on a vanilla cupcake base, then topped with a creamy coffee buttercream frosting. Enjoy with a fresh Guinness Niro Cold Brew Coffee Beer, which will help bring out the rich flavors – a perfect match!

This latest addition to the Guinness family swirls with notes of espresso, chocolate and caramel, the drink is fragrant with a distinct coffee smell, the perfect balance of bitter and sweet and a roasted coffee flavor.

This infusion is ideal for a barbecue with friends, a lazy Sunday brunch or an afternoon treat!

Coffee lovers, look no further, this Cupcake Coffee Crunch recipe by @bakersroyale is packed with a rich, creamy coffee flavor, much like our Guinness Nitro Cold Brew coffee beer. The two are a match made in heaven! Click the link for the full recipe.https://t.co/tbMj2nsJ6I pic.twitter.com/XVUSoeyPvD

— Guinness US (@GuinnessUS) June 28, 2022

Coffee crunch cupcakes

Ingredients:

Little cake

  • 3 cups (360 g) cake flour
  • 2 cups (390g) sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 tsp table salt
  • 1 cup (226g) unsalted butter, softened (about 65F)
  • 1 1/2 cups (114g) buttermilk
  • 3/4 cup (150 g) neutral oil
  • 4 eggs
  • 1 tablespoon of vanilla extract

Icing

  • 4 teaspoons instant coffee, divided use
  • 3 tablespoons milk, divided use
  • 1 cup (226g) unsalted butter
  • 4 cups (454g) icing sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon fine salt

Trim

  • Chocolate Caramel Chocolate Bar

Credit: Naomi Robinson “Bakers Royale”

Method

To make cupcakes:

  • Heat the oven to 350F.
  • In large bowl, mix cake flour, sugar, baking powder, baking soda and salt until well blended; put aside.
  • In a large bowl of a stand mixer fitted with the paddle attachment, butter until light and fluffy.
  • Add flour mixture to butter, stir over low heat until flour is absorbed. Increase the speed to medium and beat until the mixture resembles wet sand.
  • Add the rest of the ingredients, buttermilk, oil, eggs and vanilla extract. Turn mixer to medium, beat just until combined.
  • Line the cupcakes with liner and fill them 2/3 full. Bake until the top is golden brown and a skewer inserted into the center comes out with no wet batter.
  • Remove cupcakes from pan and transfer to wire rack to cool completely before frosting.

To make the frosting:

  • In a small bowl, whisk together 1 tablespoon of milk with the 2 teaspoons of instant coffee. Put aside.
  • In a bowl of a stand mixer fitted with the paddle attachment, beat the butter over medium heat until creamy, about 3 to 4 minutes. Turn off mixer, add 1 cup icing sugar, mix on low until sugar is absorbed, then increase speed to high and beat until well combined. Repeat three more with the remaining confectioners powdered sugar.
  • Add milk and instant coffee mix, remaining 2 teaspoons instant coffee granules, vanilla and salt, beat until well blended and creamy.

Frost the cupcakes as desired. Sprinkle with crushed caramel and chocolate bar. Enjoy!

You can keep up to date with Guinness in the United States on Facebook, Instagram and Twitter. Always drink responsibly.

Check out Naomi’s blog “Bakers Royale” for more delicious recipes.

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