Top of the morning to you, lovelies!
In the spirit of St. Patrick's Day and an ode to my half Irish heritage, I wanted to share a cupcake recipe with you today! Guinness cupcake with Irish Cream Frosting!!! Delicious. The Guinness creates a moist, rich cupcake and the Bailey's butter cream is a little taste of heaven. (I used an off brand Irish Cream because Bailey's was $16 for a small bottle! Ain't nobody splurging on that.) With this combo, you can get your alchy fix and not have to nurse your hangover the next morning.
I adapted the recipe from
here. I didn't do the Jameson ganache because I thought that might be a little much. I'm definitely going to try it in the future though.
Cupcake Ingredients:
1 cup of Guinness - I used draught
1 cup of unsalted butter (2 sticks)
3/4 cocoa powder
2 cups all purpose flour
2 cups granulated sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 cup sour cream
Cupcake Directions:
1. Preheat oven to 350 degrees F. Line 24 cupcake cups with liners.
Bring the Guinness and butter to a simmer in a heavy, medium saucepan
over medium heat. Add the cocoa powder and whisk until the mixture is
smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to
combine. Using an electric mixer, beat the eggs and sour cream on medium
speed until combined. Add the Guinness-chocolate mixture to the egg
mixture and beat just to combine. Reduce the speed to low, add the flour
mixture and beat briefly. Using a rubber spatula, fold the batter until
completely combined. Divide the batter among the cupcake liners. Bake
until a thin knife inserted into the center comes out clean, about 17
minutes. Cool the cupcakes on a rack.
Frosting Ingredients:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream
Frosting Directions:
Using the whisk attachment of a stand mixer, whip the butter on
medium-high speed for 5 minutes, scraping the sides of the bowl
occasionally. Reduce the speed to medium-low and gradually add the
powdered sugar until all of it is incorporated. Add the Baileys,
increase the speed to medium-high and whip for another 2 to 3 minutes,
until it is light and fluffy.
There you have it, guys! Super simple and soooo good. For the record, I follow frosting recipes loosely. I just add until I'm happy with the flavor and consistency.
These cupcakes are perf for St. Patty's celebrations, 21st birthdays, bachelor parties, or just because!
Let's be friends... I have cupcakes.
