Chocolate Guinness Bakery Muffins

32 mins
Serves 12
instagram.com

Directions

  1. 1Preheat your oven to 160°C Fan (180°C conventional). Line a 12-hole muffin tin with paper cases.
  2. 2Preheat your oven to 160°C Fan (180°C conventional). Line a 12-hole muffin tin with paper cases.
  3. 3Preheat your oven to 160°C Fan (180°C conventional). Line a 12-hole muffin tin with paper cases.
  4. 4In a saucepan, combine Guinness and butter over medium-low heat until the butter melts.
  5. 5In a saucepan, combine Guinness and butter over medium-low heat until the butter melts.
  6. 6In a saucepan, combine Guinness and butter over medium-low heat until the butter melts.
  7. 7Remove from heat, then whisk in the cocoa powder and sugars until smooth.
  8. 8Remove from heat, then whisk in the cocoa powder and sugars until smooth.
  9. 9Remove from heat, then whisk in the cocoa powder and sugars until smooth.
  10. 10In a separate bowl, whisk together the oil, sour cream, eggs, salt, and vanilla extract.
  11. 11In a separate bowl, whisk together the oil, sour cream, eggs, salt, and vanilla extract.
  12. 12In a separate bowl, whisk together the oil, sour cream, eggs, salt, and vanilla extract.
  13. 13Slowly mix this into the chocolate mixture.
  14. 14Slowly mix this into the chocolate mixture.
  15. 15Slowly mix this into the chocolate mixture.
  16. 16Sift together the flour and baking powder, then fold them into the wet ingredients.
  17. 17Sift together the flour and baking powder, then fold them into the wet ingredients.
  18. 18Sift together the flour and baking powder, then fold them into the wet ingredients.
  19. 19Stir in the chopped dark chocolate.
  20. 20Stir in the chopped dark chocolate.
  21. 21Stir in the chopped dark chocolate.
  22. 22Divide the batter evenly between the muffin cases, filling each about ¾ full.
  23. 23Divide the batter evenly between the muffin cases, filling each about ¾ full.
  24. 24Divide the batter evenly between the muffin cases, filling each about ¾ full.
  25. 25Bake for 22–25 minutes, or until a skewer inserted into the centre comes out clean.
  26. 26Bake for 22–25 minutes, or until a skewer inserted into the centre comes out clean.
  27. 27Bake for 22–25 minutes, or until a skewer inserted into the centre comes out clean.
  28. 28Cool completely on a wire rack before adding the topping.
  29. 29Cool completely on a wire rack before adding the topping.
  30. 30Cool completely on a wire rack before adding the topping.
  31. 31For the topping, beat all the ingredients together in a stand mixer until thick and creamy.
  32. 32For the topping, beat all the ingredients together in a stand mixer until thick and creamy.
  33. 33For the topping, beat all the ingredients together in a stand mixer until thick and creamy.
  34. 34Pipe or spoon onto the muffins, creating a frothy ‘Guinness head’ effect.
  35. 35Pipe or spoon onto the muffins, creating a frothy ‘Guinness head’ effect.
  36. 36Pipe or spoon onto the muffins, creating a frothy ‘Guinness head’ effect.

Ingredients

  • 240 ml Guinness stout
  • 240 ml Guinness stout
  • 240 ml Guinness stout
  • 70 g salted butter
  • 70 g salted butter
  • 70 g salted butter
  • 70 ml Vegetable Oil
  • 70 ml Vegetable Oil
  • 70 ml Vegetable Oil
  • 80 g black cocoa powder
  • 80 g black cocoa powder
  • 80 g black cocoa powder
  • 300 g dark brown sugar
  • 300 g dark brown sugar
  • 300 g dark brown sugar
  • 55 g golden caster sugar
  • 55 g golden caster sugar
  • 55 g golden caster sugar
  • 180 ml sour cream or crème fraîche
  • 180 ml sour cream or crème fraîche
  • 180 ml sour cream or crème fraîche
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 4 g flaked salt
  • 4 g flaked salt
  • 4 g flaked salt
  • 2 tbsp vanilla extract
  • 2 tbsp vanilla extract
  • 2 tbsp vanilla extract
  • 250 g plain flour
  • 250 g plain flour
  • 250 g plain flour
  • 2.5 tsp baking powder
  • 2.5 tsp baking powder
  • 2.5 tsp baking powder
  • 120 g dark chocolate, chopped
  • 120 g dark chocolate, chopped
  • 120 g dark chocolate, chopped
  • 140 g icing sugar
  • 140 g icing sugar
  • 140 g icing sugar
  • 300 g mascarpone (room temperature)
  • 300 g mascarpone (room temperature)
  • 300 g mascarpone (room temperature)
  • 100 ml double cream
  • 100 ml double cream
  • 100 ml double cream
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 2 Tbsp Bailey's
  • 2 Tbsp Bailey's
  • 2 Tbsp Bailey's
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt

Equipment

saucepanwhiskmixing bowlsmuffin tinpaper casesstand mixerspoonknife
Chocolate Guinness Bakery Muffins | Clip Recipe