Cupcake Batter:
12oz can or bottle of Guinness
1 cup all purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup BCOO Arbequina EVOO
1 cup dark brown sugar
2 eggs (room temp)
3/4 cup sour cream
2 teaspoon vanilla extract
Raspberry Balsamic Frosting:
1 1/4 cups unsalted butter (2 1/2 sticks), softened
4 1/2 cups powdered sugar
2 Tablespoons BCOO Black Raspberry Aged Balsamic Vinegar
1 teaspoon real vanilla extract
2 teaspoons Dutch cocoa powder
2 tablespoons whole milk
Step 1: Preheat oven to 350°F.
Step 2: In a small saucepan, add Guinness and bring to a simmer over medium heat. Continue to simmer until the beer reduces to 1/2 cup. Remove from the heat and set aside to cool.
Step 3: In a large bowl combine flour, cocoa, baking soda, baking powder, and salt, whisk to combine.
Step 4: In the bowl of a stand mixer, fitted with the whisk attachment, place reduced Guinness, olive oil, sugar, eggs, sour cream, and vanilla, whisk until blended and smooth.
Step 5: Begin adding in the dry ingredients, a cup full at a time, until the batter is smooth and blended.
Step 6: Fill a muffin tin with decorative paper baking cups and fill 3/4 of the way full with batter. Bake cupcakes for 20-30 minutes, until cooked through. Remove from the oven and set aside to cool. Meanwhile prepare the frosting...
Frosting Step 1: Place butter in the bowl of a stand mixer, fitted with the paddle attachment, and beat until smooth.
Frosting Step 2: Gradually whisk in the powdered sugar, 1 cup at a time, until combined.
Frosting Step 3: Add balsamic, vanilla, cocoa powder, and milk, and continue to whisk until fluffy and smooth.
Once the cupcakes have cooled completely, top with frosting and serve!
Shop This Recipe
- Black Raspberry Aged Balsamic Vinegar — the star of the frosting
- Extra Virgin Olive Oils — shop our current harvest EVOOs for baking