Hello and welcome to our blog!
Let us tell you a bit about us. We’re Susie (the Mom) and Rebekkah (the daughter). Though we live on opposite sides of the country (SAD) we still talk almost everyday. We both tend to get worried easily, and thankfully we have baking! Baking helps us get through everything, Rebekkah must have gotten it from Susie. We bake through anything – worried? Bake! Stressed out? Bake! Happy? Bake!
Since we love baking so much, we decided to start this blog. It won’t be all baking, Susie’s going to offer up some “Mom Advice,” and we’ll probably have some other stuff as well. Anyways, if you want to know more about us, you can look in the “About” tab. For our first recipe, we went with a Guinness Chocolate Cupcake. This works well for a few reasons, (1) we love baking cupcakes, (2) Rebekkah loves piping frosting, and (3) Susie LOVES Guinness. (Seriously, if she sees a Guinness sign outside of a restaurant or bar, she calls it her Bat Signal. Seriously.)
Chocolate Guinness Cupcakes
Adapted from: My Baking Addiction
Cupcake Ingredients (makes about 24 cupcakes):
- 12 ounces Guinness
- 1/2 cup milk
- 1/2 cup vegetable oil
- 3 eggs
- 3/4 cup Greek yogurt (plain or vanilla)
- 3/4 cup cocoa powder
- 2 cups sugar
- 2 1/2 cups flour
- 1 1/2 teaspoon baking soda
- 1 tablespoon vanilla
- 3 sticks butter
- 1 vanilla bean
- 1 tablespoon vanilla
- 3-4 cups powdered sugar
- Milk, as needed (not more than 1/4 cup)
- 1 bag chocolate chips (we used semi-sweet, but any type should work)
- 2 tablespoons coconut oil (optional)
- 1 bottle top (to cut out chocolate bottle caps!)
- Pre-heat oven to 350 degrees.
- Combine Guinness, milk, Greek yogurt, vanilla, and oil in mixing bowl.
- Add eggs, one at a time, while mixer is on low.
- Combine cocoa, flour, sugar, and baking soda in separate bowl. Mix into wet mixture, a bit at a time, until fully combined.
- Bake for 25 minutes.
- While cupcakes are baking, make the frosting by first creaming the butter.
- Add the powdered sugar.
- Adjust powdered sugar as needed to get the right consistency. Add milk if a thinner consistency is desired.
Instructions (chocolate medallions)
- Finally, make the chocolate medallions if you want (this is optional, but fun!)
- Melt the chocolate and the coconut oil in the microwave in 15 second increments (don’t burn the chocolate!)
- Pour onto wax paper. Press flat with another piece of wax paper on top. Freeze to firm, checking every 5 minutes (you don’t want this to be completely firm, as you still want to be able to cut out the medallions with the bottle top)
- Cut out shapes with bottle top (or whatever shape you want)
- Re-freeze until ready to decorate (we had issues with melting chocolate, so it may be better to leave out the coconut oil or use a better baking chocolate