Tuesday, March 22, 2011

Guinness Cupcakes with Bailey's Cream Cheese Frosting

 GET OUTTA HERE! Don't these look AWESOME!?

These are some super grown up cupcakes. I'm talking full of booze and chocolate. Super delish!

I'm not even gonna go into any serious dialogue right now cause I want you to get to the recipe.

What I will say is that a room full of St. Patty's Day green beer drinkin', car bomb shootin', drunk-o ladies TORE into these cupcakes when they came home from the bar. That right there is a pretty high compliment. One even told me that she had thought about them the entire night and couldn't wait to get back and try one!
It doesn't get much nicer than that!

Oh and sorry these aren't a healthy recipe. I know I said March is gonna be all healthy recipes but with cupcakes like these they'll go so fast you won't have time to try more than one!

Guinness Cupcakes with Bailey's Cream Cheese Frosting
 Recipe from Nook & Pantry

Cupcakes - 
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
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer

Frosting - 
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream

*Do not be overwhelmed by the ingredient list or the recipe! Almost everything is already in your pantry, with the exception of maybe the Guinness and Bailey's... unless you're Irish. hehe Then you should be all set. And this is a homemade cake mix and frosting. If you go box mix and canned frosting, I won't tell, I promise. But trust me when I say homemade makes all the difference.

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.

Finally, the frosting. Oh Joy!
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add 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.

Commence scarfing!! NOM NOM NOM NOM NOM NOM!!!

1 comment:

  1. No fair! I was doing SO GOOD on my diet. Now I just HAVE to make these! They will definitely be on the menu for my 'cheat meal' on Saturday!


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