Oh the weather outside is frightful, but the oven is so delightful!
Seriously. I bake to stay warm...and to consume delicious creations.
This recipe was inspired by a recent Buzzfeed thread about what to cook in December. I'm basically drooling over the entire post, and my husband and I are actually cooking a few of the other dishes on the list tonight.
Some people might think beer in cupcakes is odd, but I assure you it works. Guinness actually enhances the chocolate flavor and provides a rich depth to these cupcakes. Plus adding a little nutmeg and cinnamon to my coconut pecan frosting unleashed a whole new level of warm Christmasy spice awesomeness. Basically, these cupcakes rule.
Yes, yes, I cheated with a boxed cake mix. But man, Betty Crocker does it RIGHT.
Guinness Devil's Food Cupcakes Recipe:
- 1 box Devil's Food Cake mix
- 1 12 fl oz. bottle of Guinness (I used a new extra stout)
- 1 egg
Spiced Coconut Pecan Frosting Recipe:
- Roughly 1/2 cup fine chopped pecans
- Roughly 1/2 cup shredded sweetened coconut flakes
- Roughly 1/2 cup sweetened condensed milk
- 1 tbsp cornstarch + 1 tbsp water
- 1/4 tsp vanilla extract
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp ground cinnamon
Preheat oven to 325 degrees. In a large bowl, combine cake mix, beer and other ingredients on box except for water (beer replaces water. Ah, what a great idea!) I only had one egg and I think the box called for three, but these turned out great. Spoon into your greased cupcake tin or greased paper liners. NEVER forget to grease paper liners because nothing is more disappointing than trying to eat a cupcake with paper stuck to it. Bake for 20 minutes.
In a small saucepan over medium-low heat, gently toast pecans and coconut just until they start to brown. Add the sweetened condensed milk and stir, stir, stir! You do not want this to stick or burn. Add the cornstarch mixed with water and continue to stir until it comes to a boil and really starts to thicken. Took about 5-10 minutes (yep, a labor of stirring love). Remove from heat and add vanilla, nutmeg and cinnamon. Combine and then allow to cook completely and place in fridge.
When your cupcakes and frosting are cool, assemble and enjoy!