These cupcakes are devilishly chocolaty and decadent. Their tops are crispy, but they have a soft, gooey interior like lava cakes. For those who like to lick the batter spoons, be warned that the uncooked cupcakes have a distinctly bitter taste from the Guinness. As they bake, however, the alcohol evaporates, replacing the bitter flavor with an addictive dark, chocolaty aftertaste. If you want to skip the extra step of making chocolate truffle bits, you can use 1½ cups of dark chocolate chunks instead. These cupcakes stay moist for several days left on the counter, or they can be frozen and later defrosted.
Ingredients – Chocolate Truffle Bits*
- 150g dark chocolate
- ½ cup soy or almond milk
Instructions – Chocolate Truffle Bits
In a small pot, bring milk to a boil. Pour over the chocolate, let sit for minute, then stir well. Don’t worry about lumps or the bits that don’t melt. Place onto a silicon tray or wax paper to cool. Once completely cooled, chop or break into chunks.
*Alternatively, replace truffle bits with 1½ cups dark chocolate chunks.
Ingredients – Cupcakes
- ¾ cup cocoa (unsweetened powder)
- 1¼ cups flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup Guinness
- 1 tsp vanilla extract
- ⅓ cup apple sauce
- ½ cup vegetable oil
Instructions – Cupcakes
Mix all the ingredients together until combined, then stir in the chocolate truffle chunks.
Place batter into lined muffin cups. This will make 16 muffins (sorry for the uneven number, but these are so delicious you won’t mind the awkward number for long).
Bake at 325 for 35 minutes or until a cake tester or an uncooked strand of spaghetti comes out clean. When testing the cupcakes, keep in mind that there are bits of melted chocolate in there that may show up on the tester even when they are done.