Description
The ultimate boozy Irish inspired pairing! Enjoy the deep flavor of Guinness Extra Stout in a classic chocolate cupcake topped with Baileys infused buttercream frosting. The perfect dessert for St. Patrick's Day!
Ingredients
Units
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For the Cupcakes
- 1 1/2 cups all purpose, unbleached flour, sifted
- 2 teaspoons espresso powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 3/4 cup cocoa powder
- 1/4 cup vegetable or canola oil
- 1/4 cup unsalted butter
- 2 large eggs, beaten
- 1/2 cup granulated sugar
- 1/2 cup golden brown or dark brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy whipping cream
- 1 cup Guinness Extra Stout
For the Frosting
- 2 cups unsalted butter, softened to room temperature
- 6 cups powdered sugar
- 2 teaspoons vanilla paste or vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup Baileys Irish Cream
Instructions
Make the Cupcakes
- Preheat oven to 350˚F. Line two standard 12 cup cupcake pans with cupcake liners (I used 2 cupcake liners per cup). Set aside. This batter makes about 16 to 18 cupcakes.
- In a small saucepan, melt butter over medium heat. Whisk in Guinness and cook for 5 minutes, stirring occasionally. Remove from heat and whisk in cocoa powder until smooth. Let cool to room temperature.
- In a large bowl, whisk together flour, espresso powder, baking powder, baking soda, and sea salt together. Set aside.
- Using an electric mixer, cream together eggs, oil, vanilla extract, and sugars in a large bowl until light and fluffy, about 3 minutes.
- Whisk in sour cream and heavy whipping cream until smooth.
- Add dry mixture into wet mixture and whisk until just combined.
- Pour in chocolate Guinness mixture. Whisk until just combined. Do not overmix!
- Fill baking cups about 2/3 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cup comes out clean. Let cool on a wire rack completely before frosting.
Make the Frosting
- In a standing mixer, whisk butter until light and creamy, 3 to 5 minutes.
- Sift in the powdered sugar. Add vanilla paste, and Baileys Irish Cream. Whisk until light and smooth, about 1 to 2 minutes. Be careful not to over whip!
- Frost cooled cupcakes by piping or with an offset icing spatula. Top with sprinkles and sanding sugar as desired!
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: Irish