Monday, May 21, 2012

Guinness Chocolate Cupcakes with Bailey's Buttercream Frosting



I think I've made these cupcakes more than I've made any other ones. To say they are my favorite would be a complete understatement.

The first time I made them, it was for Candice's 21st birthday, appropriately on St. Patty's Day (Pictured above!). I knew I had found something wonderful.

Guinness always brings me back to my summer in San Francisco, where I spent my evenings searching for the perfect pint in the city. 

Guinness is a phenomenal beer, and paired with chocolate, it is absolute bliss. The bitter chocolaty-stout flavor of the cupcakes is offset by the sweet, creaminess of the Bailey's buttercream.

There really isn't much else to say about these cupcakes. I think they do a pretty damn good job of speaking for themselves.


(Adapted from Smitten Kitchen)

Guinness Chocolate Cupcakes with Bailey's Buttercream Frosting




Ingredients:


Cupcakes

  • 1 cup stout (Guinness)
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream



Bailey's Buttercream Frosting 

  • 3 to 4 cups confections sugar
  • 1 stick unsalted butter, at room temperature
  • 3 to 4 tablespoons Bailey's (I usually end up adding more to really get the flavor!)

Directions:

  1. Preheat oven to 350°F. 
  2. Line 24 cupcake cups with liners. 
  3. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  4. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. 
  5. Add stout-chocolate mixture to egg mixture and beat just to combine. 
  6. Add flour mixture and beat briefly on slow speed. 
  7. Using rubber spatula, fold batter until completely combined. 
  8. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. 
  9. Bake for about 27 minutes, or until tester inserted in the center of each cake comes out clean.



Frosting:

  1. Whip the butter in the bowl of an electric mixer, or with a hand mixer. It should be light and fluffy. 
  2. Slowly add the powdered sugar, a few tablespoons at a time.
  3. When the frosting looks thick enough to spread, drizzle in the Bailey's and whip it until combined. If this has made the frosting too thin, beat in another spoonful or two of powdered sugar.
  4. Ice and decorate the cupcakes.
  5. Eat.
  6. Die happy.


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