What’s a holiday without a little chocolate?! And what’s even better than chocolate is Guinness and chocolate with caramel! These cupcake treats are moist, festive and literally FULL of fun! They’re relatively easy to make and as far as scratch-made cakes, this is one of my favourite recipes. I love how they are sweet and chocolatey but that the flavour of the Guinness is still prevalent! They are a perfect addition to this St. Patrick’s Day week!
Using my previously posted recipe for Guinness Chocolate Cake I scooped the batter into paper lined muffin tins (recipe makes 24 cupcakes…just search for “Guinness chocolate cake” and bake for 15-20 mins at 350) and then using a paring knife I cut into each cooled cupcake to create a little pocket to fill with rainbow sprinkles. I sliced the cutout so that it was a thin lid, placed it on the sprinkle filled cupcakes and frosted them with my tried and true delicious (and up until now, secret) icing. Decorate as you like and then watch the pure joy as someone you love bites into one!
THE best icing you’ll make:
- 3 cups whipping cream
- 1 pkg instant vanilla pudding mix (or any other flavour as desired)
- optional flavourings: I used caramel extract with these cupcakes but you can also use vanilla, cinnamon, almond extract etc.
- Combine all ingredients and whip with an electric mixer until thick. Whip until it is thicker than whipped cream, to the point where it resembles buttercream. Best served within 24 hours of frosting (store in fridge until consumed).
On a side note, Tupperware’s large spice containers work extremely well for storing your sprinkles…especially if you have a bit of an addiction like me and have ALOT of varieties of sprinkles floating around in your cupboards!!