Here it is…

Triple Layered Cupcakes with Guinness, Chocolate & Cream Cheese Frosting

The recipe! (Makes 16-18)

2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
2 tsp vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.

Put a few large spoonfuls of the batter into two small bowls – time to color it!

(I just refilled the bowls with plain batter as I went, that way I would make sure I had enough of whichever color I needed)

For the light green middle layer I added just one drop of food coloring (ignore that I forgot to take the pictures before I started mixing the second bowlful, hence the colored batter on the sides).

For the darker green I added eight drops.

They should look something like this once you mix them thoroughly (make sure you have separate spoons for each color so they don’t mix at all).

For the first layer put in one small spoon of the dark green batter. For each layer, use your finger to lightly spread the batter around to reach the sides (make sure you’re careful not to get the batter on the liner!).

Second layer: I used about one slightly larger spoonful of light green batter (I’m sure you could figure this all out with my instruction, but I’ll hold your hand through it anyway).

Final layer: One small spoon of the dark green again.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks (I didn’t use testers and I took them out of the tins. Oh well).


Aren’t they fun?! This was my first test one I baked to make sure the idea would work without the layers mixing too much (I was eager to see the insides and cut it before it had cooled, leading to the weird squished top layer).

Now, frosting time!

Guinness, Chocolate & Cream Cheese Frosting:

1/4 heaping C cocoa powder
1/4 C Guinness
1/2 C butter, softened
1/2 C (4 oz.) cream cheese, softened
2 1/2 C powdered sugar, sifted

Whisk the cocoa powder and Guinness together in a medium size bowl. Add in the butter and cream cheese and blench completely. Stir in the sugar one cup at a time. If you like your frosting sweeter, feel free to add more by the 1/4 C.

And there you have it. My green striped beauties with beer!

P.S. This is what happens when you’re not careful.