So I couldn’t post this any sooner or it would have ruined the surprise. Yesterday was my good friend, Mr. Sean Clancy’s 21st birthday. I made him chocolate guinness cupcakes with a bailey’s Irish Cream Frosting. So I make it no secret that me and alcohol are not great friends, in fact I could almost call us enemies. I don’t particularly enjoy the taste or the buzz. But for Mr. Sean Clancy, I will taste test the Guinness Cupcakes. I didn’t like it but I called in multiple people to try it and they swear it tastes good.
Guinness beer has this woodsy, thick taste. It was not yummy, combined with the chocolate still didn’t work for me. You don’t really get the Guinness taste until the end of the bite. You know what? To each their own, right?
For the Bailey’s frosting, this is not my first time making bailey’s frosting but I swear I’m getting better at it. I bought a Bailey’s Mini which is probably about two shots of Baileys. It was helpful so I didn’t have to buy a big one, just this little thing.
Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting
2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer
Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.
In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.
Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar 1 3/4 C Confectioner’s Sugar
4 – 6 Tablespoons of Bailey’s Irish Cream
In the bowl use a hand mixer to beat the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.