I’ll just let you take that in for a minute….
I know it’s been forever since I’ve had a post, it’s been forever since I really made something of worth too, everything has been so busy! But what better excuse to bake than St. Patrick’s Day?
These cupcakes are wonderful! My boyfriend said they taste like an Irish Car Bomb, that could be because he’s Irish and was celebrating with them all day. You can taste the Guinness and the Bailey’s, but I hate Guinness and I loved these, so don’t let that deter you from making them.
I found the original recipe at Irish Central, it called for Jameson’s too but I couldn’t find a mini bottle of that so I just left it out.
Ingredients:
Cake:
- 1 cup Guinness (I used draught but I’m sure you can use stout too)
- 9 Tablespoons butter (I used salted but the original calls for unsalted, I don’t think it matters)
- 2 cups dark brown sugar
- 3/4 cup unsweetened cocoa powder
- 3/4 cup sour cream (you could probably use greek yogurt instead but that’s up to you)
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups flour
- 2 1/2 teaspoons baking soda
Frosting:
- 1 stick butter, softened (again I used salted but I don’t think it matters)
- 3 cups confectioners sugar
- 1 mini bottle Bailey’s Irish Cream
Preparation:
Cake:
1. Combine the Guinness and butter, chopped into 1 inch chunks, in a large saucepan and heat to melt butter.
2. Remove from heat and whisk in sugar and cocoa. Preheat oven to 350 and line cupcake tin with liners, get festive ones if you’re really feeling crazy
3. In a small bowl whisk together sour cream, eggs and vanilla. Add to Guinness mixture.
4. Sift flour and baking soda into the batter about 1/2 cup at a time and fold it into the batter.
Side note: In my experience with cupcakes and muffins, you don’t need the batter completely smooth, it rises a little better when it is more chunky. The purpose of sifting is to get air into the ingredients and keep the flour from chunking too much. If you beat/mix it too much you’re going to take all that air back out.
5. Fill the muffin cups 2/3 of the way full. I like mine a little flatter so that they ice better and it doesn’t just slide right off.
6. Cook for 20-25 minutes, until cooked thoroughly. I did about 22 minutes, this will depend on your oven.
Remember: It is always easier to check them too early and leave them in for a couple minutes than to check them too late and burn your cupcakes.
7. Let stand and cool completely out of the muffin tin before you begin to ice ( I actually made the cupcakes one day and then iced them the next morning to make sure they’d cooled).
Frosting:
- Place the room temperature butter in a large mixing bowl and beat until smooth.
- Add the mini bottle of Bailey’s (if you want to use less, or more, more more power to ya)
- Add the sugar a bit at a time, I added it by 1/2 cups, otherwise it will fluff and you’ll end up with a fine coating of powdered sugar over everything in your kitchen.
- I added some green food coloring for effect, but if you don’t it comes out a slightly lighter shade than the Bailey’s
- Ice the cupcakes (when cool!) and you’re ready to eat.
Yield: About 26 cupcakes
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