Guinness cakes with cappuccino frosting
40 minMakes 12 cakes
Moist mini chocolate cakes made with Guinness beer, topped with coffee-scented cream cheese frosting.
| prepPreheat oven to 160°C / 320°F, fan forced | ||||||
| prepGrease two six-hole muffin pans (preferably silicone, deepest available) | ||||||
| prepDust moulds with cocoa powder | ||||||
| 240 ml Guinness | Heat Guinness & butter, whisk in cocoa & sugar | Pour sour cream mixture into Guinness, whisk together | Whisk in flour & bicarbonate of soda | Spoon into moulds, bake 160°C / 320°F, 20 min | Cool completely in moulds, then turn out | Top cooled cakes with frosting, dust with cocoa |
| 250 g unsalted butter | ||||||
| 75 g cocoa powder, Dutch processed | ||||||
| 300 g caster sugar | ||||||
| 150 ml sour cream | Whisk sour cream smooth, beat in eggs & vanilla | |||||
| 2 eggs | ||||||
| 2½ teaspoons vanilla extract | ||||||
| 275 g plain flour | ||||||
| 2½ teaspoons bicarbonate of soda | ||||||
| 2 tablespoons instant coffee powder | Dissolve coffee powder in boiling water to paste | Beat cream cheese, butter & vanilla until combined | Beat in icing sugar a cup at a time until pipeable | Beat in coffee paste until incorporated | ||
| 125 g cream cheese, softened | ||||||
| 125 g salted butter, room temperature | ||||||
| 300 g icing sugar | ||||||
| 1 teaspoon vanilla paste | ||||||
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