Oops, I think you’re supposed to post these things before the holiday, but as we all know, I’m not always the most prompt blogger out there.
Anyways…chocolate stout cupcakes. While I do appreciate celebrating my rich Irish heritage (I’m from Boston. Does that count?), the actual motivation for making these cupcakes was the fact that we have a fridge overflowing with Guinness and Bailey’s. (Because I love Irish Car Bombs. Seriously. They taste like chocolate milk.)
So I was trying to use up some of that aforementioned liquor. But it turns out that making 4 dozen of these cupcakes uses…1 can of Guinness and approximately 5 Tbsp of Bailey’s. So, who wants to come do Car Bombs with me?
These cupcakes are great. You can taste the stout and the Irish cream flavor without it being too overbearing. The cake is moist and chocolaty and delicious. It’s basically an Irish Car Bomb in the form of a cupcake. This is a win-win situation here people.
Chocolate Stout Cupcakes
adapted from The Culinary Chronicals
Makes about 2 dozen cupcakes
Cupcakes
- 1 cup stout beer
- 1 Cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 eggs
- 2/3 cup of sour cream
Icing
- 2 cups unsalted butter, softened
- 8 cups of powdered sugar
- 4 to 5 Tbsp of Irish cream liqueur
To make the cupcakes:
Preheat the oven to 350ยบ.
In a medium sauce pan, heat the butter and the stout over medium heat until the butter is melted. Wisk in the cocoa powder until it’s smooth.
In a separate bowl, measure out the flour, sugar, baking soda, and salt.
Beat together the eggs and sour cream in a large bowl. Add the beer, butter, and cocoa mixture until combined. Finally, add the flour mixture and mix until combined.
Fill the cupcake liners about 3/4 full. Bake for about 18 minutes until a toothpick inserted in the middle comes out clean.
To make the icing:
Beat the butter in a large bowl until light and fluffy. Slowly add the sugar one cup at a time, fully incorporating it. Add the Irish cream and continue to beat until combined. Add additional powdered sugar or Irish cream to achieve the desired consistency.