Directions
- 1Preheat your oven to 160°C Fan (180°C conventional). Line a 12-hole muffin tin with paper cases.
- 2In a saucepan, combine Guinness and butter over medium-low heat until the butter melts.
- 3Remove from heat, then whisk in the cocoa powder and sugars until smooth.
- 4In a separate bowl, whisk together the oil, sour cream, eggs, salt, and vanilla extract.
- 5Slowly mix this into the chocolate mixture.
- 6Sift together the flour and baking powder, then fold them into the wet ingredients.
- 7Stir in the chopped dark chocolate.
- 8Divide the batter evenly between the muffin cases, filling each about ¾ full.
- 9Bake for 22–25 minutes, or until a skewer inserted into the centre comes out clean.
- 10Cool completely on a wire rack before adding the topping.
- 11For the topping, beat all the ingredients together in a stand mixer until thick and creamy.
- 12Pipe or spoon onto the muffins, creating a frothy ‘Guinness head’ effect.
Ingredients
- 240 ml Guinness stout
- 70 g salted butter
- 70 ml Vegetable Oil
- 80 g black cocoa powder
- 300 g dark brown sugar
- 55 g golden caster sugar
- 180 ml sour cream or crème fraîche
- 2 large eggs
- 4 g flaked salt
- 2 tbsp vanilla extract
- 250 g plain flour
- 2.5 tsp baking powder
- 120 g dark chocolate, chopped
- 140 g icing sugar
- 300 g mascarpone (room temperature)
- 100 ml double cream
- 1 tbsp vanilla extract
- 2 Tbsp Bailey's
- 1 Pinch salt
Equipment
saucepanwhiskmixing bowlsmuffin tinpaper casesstand mixerspoonknife
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