- Makes12
- CourseDessert
- Prepare20 mins
- Cook25 mins
- Total time45 mins
- Pluscooling
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Ingredients
- 200ml Guinness
- 50g cocoa powder
- 150g unsalted butter, softened
- 250g light brown soft sugar
- 2 large eggs, beaten
- 170g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
TOPPING
- 200g cream cheese
- 100g icing sugar, sifted
- 150ml double cream
Method
Preheat the oven to 180˚C, gas mark 4. Line a 12-hole muffin tin with paper cases. Gradually mix the Guinness into the cocoa powder to form a smooth liquid. In a large bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs, a little at a time.
Mix in the cocoa and Guinness mixture then sift in the flour, bicarbonate of soda and baking powder with a small pinch of salt; gently mix together. Spoon into the muffin cases and bake for 20-25 minutes until risen and a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes then transfer to a rack to cool completely.
Meanwhile, make the topping. Beat the cream cheese until smooth then fold in the icing sugar. In a separate bowl, whip the cream to soft peaks then fold into the cream cheese mixture. Once the cakes have cooled, top each with a little icing, so they resemble frothy little pints.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 1,649kJ/ 395kcals |
---|---|
Fat | 23g |
Saturated Fat | 14g |
Carbohydrates | 41g |
Sugars | 30g |
Fibre | 1.1g |
Protein | 4.9g |
Salt | 0.5g |
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