Chocolate Guinness Cupcakes (courtesy of Annie's Eats)
Did you know.... Guinness is a popular Irish dry stout that originated in the brewery of Arthur Guinness at St. Jame's Gate, Dublin. Guinness is directly descended from the porter style that originated in London in the early 18th century and is one of the most successful beer brands worldwide.
1 cup Guinness
2 sticks of unsalted butter room temp
3/4 cup unsweetened cocoa powder
2 cups flour sifted
1 1/2 teaspoons baking soda
2 lg eggs room temp
2/3 cup sour cream room temp
The How To
Preheat oven to 350 degrees. In a large bowl combine the flour, sugar, baking soda and salt.
In a medium size sauce pan combine stout and butter over medium heat. Whisk in cocoa powder until smooth. Remove from heat and allow to cool slightly.
|A little beer and butter please!!|
|Wait til all the butter is melted before adding the chocolate|
|Whisk in chocolate|
|Let cool at least 5-10mins before adding to the eggs and sour cream. If it starts to separate just whisk it until smooth.|
In the bowl of a stand mixer combine eggs and sour cream.
Slowly add in the chocolate mixture on low speed.
|Not sure what that funky spot is but in real life it looked like smooth chocolate.|
Divide the batter evenly between the cupcake liners, filling them about two thirds full. Bake for 12mins (18mins for regular size) rotating the pan half way through the bake time. Allow to cool in the pan for 6mins then transfer to a wire rack to cool completely.
|This recipe makes 6 dozen minis and 2 dozen regular size|
While the cupcakes are cooling go ahead and make the Chocolate Ganache.
8oz semi-sweet chocolate chips
2/3 cup heavy whipping cream
The How To
Place the chocolate in a heatproof blow.
Heat the cream in a small saucepan until simmering, then pour it over the chocolate.
Let set for a minute then whisk until smooth. Set it aside to cool or put into the fridge and use later.
Green Bailey's Frosting
Start with just 3 tablespoons of Bailey's and add more for desired taste.
1 stick of butter room temp
3 cups powdered sugar
3 tablespoons Bailey's Irish Cream
1 tablespoon milk
The How To
Place butter in the bowl of the stand mixer and beat on medium speed for 3mins until light and fluffy.
Slowly add 2 cups of powdered sugar. Then add 2 tablespoons of the Bailey's and 1 tablespoon milk.
Add the last cup of sugar and 1 tablespoon of Bailey's. Mix in the green food coloring.
Before frosting add a layer of the chocolate ganache to the tops of the cupcakes.
Espresso Chocolate Cupcakes