After googling “guinness cupcakes” and only finding recipes with plain (read: non alcohol-infused) frosting, I finally came across this four leaf clover in a sea of shamrocks.
These cupcakes elicit images of the quintessential rolling green hills of the Irish countryside…or… you know, a raucous pub.
As with the ricotta cheesecake cupcakes, I went the mini cupcake route in an effort to have plenty to go around. I ended up with 48 minis and enough batter for 3 standard sized cupcakes (I ran out of mini cupcake liners!). The minis bake for a slightly shorter period of time than what the original recipe calls for. I found that 15 minutes at 350° was good (although I bet I could’ve gotten away with 12 or 13. The cupcakes came out just the slightest bit dry).
But that didn’t stop me from “sampling” a few before I boxed them up to share!
I’ll be spending the 17th celebrating my Irish name (and possibly washing these cupcakes down with an actual Irish car bomb?) Here’s to wishing you a very happy St. Patrick’s day. I leave you with this classic Irish toast:
Here’s to cheating, stealing, fighting, and drinking.
If you cheat, may you cheat death.
If you steal, may you steal a woman’s heart.
If you fight, may you fight for a brother.
And if you drink, may you drink with me.
1 cup unsalted butter
1 cup Guinness stout
2/3 cup Dutch-processed cocoa powder, sifted
1 cup light brown sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup white sugar
1 1/4 teaspoons baking soda
1/2 cup sour cream
1/2 cup unsalted butter
4 cups confectioners’ sugar
1 pinch table salt
3 tablespoons irish cream (Bailey’s or Carolan’s)
1 tablespoon milk (I ended up using about 1 teaspoon more to get a creamer consistency)
green sprinkles (I opted to not add these)
1 Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
2 In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
3 Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
4 Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
5 Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey’s and milk until spreadable consistency is achieved.
6 Frost cupcakes with Bailey’s frosting. Sprinkle with green jimmies.
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