Chocolate Guinness Cupcakes with Raspberry Balsamic Frosting
Cupcake ingredients:
12 oz. can or bottle of Guinness
1 c. all purpose flour
1/2 c. cocoa powder
3/4 t. baking soda
3/4 t. baking powder
1/2 t. salt
1/2 c. The Tasteful Olive mild extra virgin olive oil
1 c. dark brown sugar
2 large eggs
3/4 c. sour cream
2 t. vanilla extract
Frosting ingredients:
1 1/4 c. unsalted butter, softened
4 1/2 c. powdered sugar
2 T. The Tasteful Olive Raspberry dark balsamic vinegar
1 t. vanilla extract
2 t. cocoa powder
2 T. whole milk
Preheat oven to 350. 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.
In a large bowl combine flour, cocoa, baking soda, baking powder, and salt, and whisk to combine. In the bowl of a stand mixer, fitted with the whisk attachment, place reduced Guinness, olive oil, sugar, eggs, sour cream, and vanilla, and whisk until blended and smooth.
Begin adding in the dry ingredients, a cup full at a time, until the batter is smooth and blended.
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 them from the oven and set aside to cool.
Place butter in the bowl of a stand mixer, fitted with the paddle attachment, and beat or cream until smooth. Replace the paddle attachment with the whisk attachment (removing as much butter from the paddle as possible) and begin whisking in the powdered sugar, 1 cup at a time, until combined. Add balsamic, vanilla, cocoa powder, and milk, and continue to whisk until fluffy and smooth.
Once the cupcakes have cooled completely, top with frosting (either spreading or piping the frosting on top of the cupcakes).
