Recipe adapted from BrownEyedBaker.com
This recipe is not dairy free
- 1 cup Guinness stout
- 1 cup unsalted butter, at room temperature
- ¾ cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1½ teaspoons baking soda
- ¾ teaspoons salt
- 2 eggs
- 2/3 cup sour cream
- 2 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 4 tablespoons Bailey’s Irish Cream
Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Beat the eggs and sour cream until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a toothpick inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
To make the icing:
Whip the butter until light and fluffy. Gradually add the powdered sugar until all of it is incorporated. Add the Baileys and whip until it is light and fluffy again. If the icing is too runny, add more powdered sugar.
Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with cocoa powder and green sprinkles, if desired. Store the cupcakes in an airtight container.
I decided I wanted to make a cake for my boyfriend’s birthday. He is a huge fan of beer, namely Sierra Nevada, but really any beer that isn’t a malt will do. Recently, he and I have gotten into irish car bombs because they are delicious and very new to him. When I came across this recipe I just knew this was the one!
These were fairly easy to prepare, but I did have some troubles with the frosting. When I originally made it, it was not thick enough to pipe. My brother, a chef in Southern California, recommended adding another cup or two of powdered sugar. I did and that thickened the frosting up enough to pipe. The problem was, after about 5 minutes, the icing began to slide and lose its shape and design. It stayed on top of the cupcake, but didn’t look so pretty (I know I cheated by putting a pretty picture up top.)
After refrigerating the icing for a few days, it did set better, but still not as well as I would have liked.
The BrowneyedBaker recommends filling the cupcakes with a whiskey ganache, but I chose not to to cut down on the sweetness.
After devouring WAY TOO MANY of these at home, I took them to work to share. They were a hit! In fact, one coworker asked for the recipe so she can make these at home for her husband. I consider that a stamp of approval