It’s St-Patrick’s Day and although it’s traditionally celebrated with
a glass or two of beer – ok, who am I kidding? – A LOT of beer, I like to do so in a classier way and incorporate the two Irish alcohols in a pretty little cupcake!
I tried stout cupcakes, also known as Guinness cupcakes, for the first time and I really enjoyed the combination of the rich cupcake and the creamy Baileys frosting, but the cake seemed to be dense for my liking. So, I made it a point to test out recipes until I got the perfect fluffy and moist cake consistency, and I think I nailed it!
On the outside, it appears to be an ordinary chocolate cupcake with vanilla frosting, but don’t let them fool you! You’ll be surprised once you take a bite into one! Although it’s fitting to make specifically for St-Patty’s, you can whip up a batch of these babies and enjoy them any time of the year.
My secret to this cupcake is adding a touch of almond extract. I find it greatly enhances any chocolate flavour, and marries very well in this recipe. But remember, a little goes a long way. You also don’t need to use cream cheese in the frosting, but I find it gives the frosting a creamier texture that goes well with the Baileys.
To get a really smooth batter, make sure all of the ingredients are at room temperature (this is a rule of thumb in any recipe!). If the beer or any of the ingredients are cold, it will congeal the butter and you’ll end up with lumps.
It’s a very decadent treat, so make sure you’re sitting when you take your first bite, and take a minute to bask in the glory of its richness.
what you’ll need
Dark Chocolate Guinness Cupcakes
- 1 cup Guinness beer
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder, sifted
- 2 cup granulated sugar
- 2 eggs large, at room temperature
- 2 tbsp vanilla extract
- 1/2 tsp almond extract
- 2 cup flour
- 2 1/2 tsp baking soda
- 6 cups powdered sugar
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 4-5 tbsps Baileys Irish Cream
- Dash of salt
what you’ll do
Chocolate Guinness Cupcakes
Preheat oven to 350 degrees. Line muffind tins with cupcake tins.
Combine butter, Guinness, sugar and sifted cocoa poweder in a stand mixer, and set speed to stir. Once all the liquids have been absorbed by the sugar, mix on medium-high until smooth
In a separate bowl, whisk together flour and baking soda. Set aside.
- Gradually add vanilla extract, almond extract and eggs to the Guinness mix until combined
Increase mixer speed to medium and scoop in the flour, one cup at a time. Once the flour is just about combined, remove from paddle and fold the batter with a silicone spatula until the batter is fully combined and smooth, without overmixing.
- Pour mix until muffin tins, filling half way up. Bake for 15 minutes, or until an inserted toothpick comes out clean
- Transfer cupcakes onto a wire rack and allow them to completely cool before frosting them.
Combine butter and cream cheese in a stand mixer bowl on high until smooth, about 2 minutes.
Stop the mixer, add 2 cups of icing sugar and put the mixer on stir until the sugar is fully combined. Repeat this step until all of the sugar is combined. Add a dash of salt.
Next, add in the Baileys Irish Cream. You can add more or less of it, depending on your taste, but I added about 5 and it tastes perfectly.
- Put some of the frosting in a piping bag with a piping tip (I used a 1M) and frost the cupcakes. Decorate with any green sprinkles to give it that festive look. Lastly, enjoy!