Calling all Irishmen (and women)! It’s time to bake like the Irish drink…with Guinness! What could be better than a dessert with beer and whiskey in it?! I sure can’t think of anything. This recipe is one I adapted from a site called Chow. I was very pleased with how this recipe turned out and I am definitely going to try to use the base ingredients to create more fun flavored cakes and cupcakes in the future! These cupcakes are extremely moist and buttery. Mmmmmm! If you have an afternoon or weekend off, give this recipe a try sometime and I’m sure you will be as pleased as I was with the end result.
- 1 bottle Guinness (Extra Stout is always a plus)
- 1 cup unsalted butter
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1.5 teaspoons baking soda
- 3/4 teaspoon salt
- 2 eggs
- 2/3 cup sour cream
- 1 cup unsalted butter (room temperature)
- 4″ish” cups powered sugar
- 5 tablespoons Bailey’s Irish Creme
For the cupcakes:
1. Preheat your oven to 350 degrees.
2. Cut the butter into large chunks. Why? It will melt faster. Also: it’s fun. In a large-ish saucepan, over medium heat, bring the butter and Guinness to a simmer. Pause to reflect that you are melting butter and beer together, and just how awesome that is.
3. While the butter melts, in a electric mixer bowl, whisk together the flour, sugar, baking soda and salt. The butter and Guinness should be simmering by now; remove them from the heat, add the cocoa and whisk together until smooth. Pause again to reflect, this time on the fact that you have added chocolate to this mixture. Allow this mixture to cool for a few minutes.
4. While you wait for the butter-Guinness-chocolate-dearlorditsmellsamazing mixture to cool, mix the eggs and sour cream together until smooth. Pour in the butter-Guinness-chocolate mixture, and whisk until just combined.
5. Pour this thick, chocolatey goodness into the previously-whisked flour–sugar-baking soda-salt mixture. Mix on medium speed until just combined. You’ll probably want to taste test the batter at this point, just for a little “QC”.
6. Put paper liners in a cupcake tray. Trust me. You can oil/grease/spray all you want, but you will still leave chunks of cupcake behind when you remove them. I used huge, Gigi’s-sized cupcake liners instead of the standard size, so you will probably need to adjust your bake times accordingly. Fill the cups 3/4 full of batter and bake for 35-37 minutes. Rotate the pan half way through for even baking if you are OCD like me.
For the Icing:
1. Put your room temperature butter into the bowl of your electric mixer. It’s about to get messy, and you’ll want room to add sugar and whip the snot out of it.
2. With an electric mixer, whip the butter until it’s light and fluffy, about 2 minutes.
3. Slowly add 3 cups of the powdered sugar, a little bit at a time. This keeps the frosting from getting grainy, and also allows you to spend more time playing with your electric mixer. Both are very important.
4. Add 4-5 tablespoons of the Baileys, depending on the level of flavor you want.
5. Add more powdered sugar if a) the Baileys has made it too runny or b) you just really like playing with your electric mixer. Like me.
6. Frost those babies.
7. Eat one. FINALLY.