Chocolate Banana Guinness Cupcakes
The Guinness flavour intensifies the chocolate and the banana balances the richness while adding moisture. The icing is like a heavenly banana ice cream on top. Perfect for Guinness lovers or chocolate banana lovers!
Ingredients
Chocolate Banana Guinness Cupcakes
- ½ cup Guinness
- ¼ cup Butter
- 1 cup Sugar
- ⅓ cup Cocoa Powder
- 1 Large Eggs room temperature, beaten
- ⅓ cup Bananas ripe, pureed (About ½ of a banana)
- 1 ½ tsp Vanilla Extract
- 1 cups All-Purpose Flour
- ¾ tsp Baking Soda
Banana Swiss Meringue Buttercream
- 4 large Egg Whites freshly separated; do not use carton egg whites
- 1 cups Granulated Sugar
- 1 cup Unsalted Butter Softened, room temperature
- 1 tsp Vanilla Extract
- ⅛ tsp Salt
- ¼ cup Bananas ripe, pureed (About ½ of a banana)
Instructions
Cupcake Directions
- Preheat oven to 350℉ (170℃). Line a cupcake pan with 12 liners.
- In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended.½ cup Guinness, ¼ cup Butter, 1 cup Sugar, ⅓ cup Cocoa Powder
- Combine the eggs, banana puree, and vanilla. Whisk into beer mixture.1 Large Eggs, ⅓ cup Bananas, 1 ½ tsp Vanilla Extract
- Combine flour and baking soda. Whisk into beer mixture until smooth. Portion batter into cupcake liners, about ¾ full.1 cups All-Purpose Flour, ¾ tsp Baking Soda
- Bake for 20 minutes until the tops of cupcakes bounce back slightly when touched or when a toothpick comes out clean.
- Let cupcakes cool for 5 minutes before transferring to a wire rack to cool completely.
Icing Directions
- In a medium pot, add at least 1-inch of water and bring to a simmer.
- Clean steel mixing bowl from your stand mixer thoroughly to remove any grease. Add 4 egg whites and 1 cup of sugar and whisk together. It is extremely important to use freshly separated egg whites. Carton egg whites will not whip properly.4 large Egg Whites, 1 cups Granulated Sugar
- Place mixing bowl over the pot of simmering water, creating a seal over the pot (the bowl should not be touching the water).
- Whisk the mixture constantly until it reaches 160℉. The sugar should be fully dissolved (you should not feel any sugar granules when rubbing the mixture between your finger tips). The mixture will feel hot to the touch.
- Remove the bowl from the pot and wipe the water from the bottom of the mixing bowl. Transfer the bowl to the stand mixer fitted with the whisk attachement. Beat on medium-high speed until stiff glossy peaks form.
- Place bowl in the fridge to cool meringue to room temperature. Warm meringue will melt the butter.
- Once the bowl feels cool to the touch, switch to the paddle attachment. At medium speed, add butter by 1 inch cubes at a time. Add it as fast as it is absorbed. Once all the butter is in, scrape down the sides of the bowl and continue beating until it reaches a thick whipped consistency. If the mixture looks lumpy or liquidy, keep beating until smooth, thick and whipped.1 cup Unsalted Butter
- Add vanilla extract and salt and mix on medium until incorporated.1 tsp Vanilla Extract, ⅛ tsp Salt
- Add banana puree to taste. If you like more banana flavour then add more banana puree.¼ cup Bananas