Ingredients for Cupcakes:
1 c. whole wheat flour
¼ c. cocoa powder
½ c. sugar
1 tsp. baking soda
½ tsp. salt
½ c. butter
2 oz. unsweetened baking chocolate
½ c. Guinness
Ingredients for Frosting:
2 c. powdered sugar
1 c. butter
½ tsp. mint extract
natural green food coloring (optional)
Grind one cup of wheat berries for fresh flour, if you have a grain mill.
In a large bowl, mix the flour, cocoa powder, sugar, baking soda, and salt.
In a small saucepan, melt the butter and unsweetened baking chocolate over low heat. I used 100% chocolate, but you can use something lighter if desired.
As soon as the ingredients are melted, remove the saucepan from heat. Temper an egg as follows: Whisk the egg in a small bowl. Slowly stir in a few tablespoons of chocolate sauce into the egg so the egg gets used to the heat and doesn't scramble. Then, pour the egg mixture into the saucepan. Add in the Guinness as well.
Mix the wet ingredients into the bowl of dry ingredients. Pour the batter into 12 cupcakes liners, about ¾ of the way full.
Bake in a preheated 350° F oven for 15-18 minutes, until a knife inserted comes out clean. Remove and let them cool completely.
Make the frosting while the cupcakes are cooling.
Cream together the powdered sugar and butter. I use a food processor to keep the mess contained, but you can use a hand mixer.
Add in the mint extract and natural green food coloring. My little secret is that I use liquid chlorophyll for green. I have heard of people pureeing spinach or other vegetables, but liquid chlorophyll is much easier than messing with all that. Chlorophyll is what makes plants green, so it's natural and it's tasteless. You can get a small bottle in the supplement section of most health food stores.
Frost the cupcakes! This is my favorite part.
One more just because they're so pretty...
My sister-in-law said these tasted like "the cupcake, whole food version of a mint Oreo." Sounds just like St. Patrick's Day to me!!
Printable: Dark Chocolate Guinness Cupcakes with Mint Buttercream