St. Patty’s Day is coming up. Here is a great recipe for cupcakes using Guiness and Frosting with Bailey’s Irish Cream! They are delicious!
I ended up with 24 cupcakes. The frosting recipe only frosted about 2/3 of them. So I made another half a batch of that to finish my cupcakes.
Chocolate Cupcakes (from Cupcakes Take the Cake blog)
Guinness Chocolate Cupcakes
Makes: About 30
Preparation time: 20 minutes
Total time: 50 minutes (plus cooling and frosting time)
1/2 pound (2 sticks) unsalted butter
1 cup Guinness stout
2/3 cup dark cocoa powder, sifted
1 teaspoon salt
2 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
1/2 cup sour cream
Preheat the oven to 350 degrees. Lightly grease 24 to 30 muffin cups or line them with paper liners.
In a heavy saucepan heat the butter, Guinness and dark cocoa powder until the butter is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool.
In a large bowl, sift together the salt, flour, sugar and baking soda.
Add the Guinness-cocoa mixture and beat for 1 minute on medium speed.
Add the eggs and sour cream and beat for 2 minutes on medium speed.
Evenly divide the batter among the prepared muffin cups. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
Frosting: (from Dulcedo blog)
A Dulcedo original
1/2 cup (1 stick) butter, room temperature
2 tablespoons Bailey’s Irish Cream
2 cups confectioners’ sugar
Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey’s and half of the confectioner’s sugar and beat until smooth. Add the second half of the sugar and beat until smooth.