Happy St. Patricks Day! I thought you might want to whip up a last minute batch of Guinness Cupcakes with Bailey's Irish Cream Frosting to celebrate the day.
1 cup of Guinness Stout
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
Preheat oven to 350°F. Line 24 cupcake cups with liners. 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.
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. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 of the way. Bake cake until tester inserted into center comes out clean. Cool cupcakes on a rack completely.
1 cup butter softened
4 cups powdered sugar
3 tbsp Bailey's Irish Cream
Food Coloring Optional
Place room temperature, softened butter into the bowl of mixer. Cream for three minutes. Add powdered sugar slowly and not all at once or it will fly all over the room. Add Bailey's Irish cream and then mix on medium high for another 3 minutes. Add food coloring if desired.
These cupcakes are delicious if I do say so myself, they are moist, chocolaty and the Bailey's Irish Cream frosting puts them over the top. I love Bailey's which explains why I love this frosting, I think I ate most of the bowl before I even frosted the cupcakes, which also explains why my clothes felt a bit snug this morning.
Note: This recipe was posted on my other blog Pine Cones and Acorns some time ago but I thought you might enjoy it also.