For St Patrick's Day, I decided to take on yet another chocolate stout cupcakes recipe. I have made at least two different variations already which can be found here and here.Chocolate Stout Cupcakesadapted from King Arthur Flour Makes about 24 cupcakes
- 1 cup stout or dark beer, such as Guinness
- 1 cup (2 sticks) unsalted butter
- 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1/3 cup sour cream
Preheat the oven to 350°F. Line 2 muffin tins with 24 cupcake liners.
Place the stout and butter in a large, heavy saucepan, and heat on medium heat until the butter melts. Remove the pan from the heat and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.
Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
In a large mixing bowl, beat together the eggs and sour cream.
Add the butter-stout-cocoa mixture, mixing to combine.
Add the dry mixture and mix together at slow speed until incorporated. Scrape the sides and bottom of the bowl and mix again for 1 minute.
Fill the cupcake liners with 1/4 cup of batter each. Bake for 20-25 minutes until a toothpick interested in the middle comes out with few crumbs. Remove from the oven and let rest in the tins. After 10 minutes, remove cupcakes from the tins and cool to room temperature on racks.
Irish Cream Frosting
A Baked By Jen Original
Enough to generously frost 24 cupcakes
- 1/2 cup (1 stick) butter
- 1/2 cup shortening
- 1 teaspoon Bailey's Mint Chocolate Irish Cream
- 4 cups powdered sugar
- 3 tablespoons of milk
Cream the butter and shortening together.
Add in the Bailey's.
Sift the powdered sugar and slowly add one cup at a time until incorporated. Beat on medium/high speed, scraping down the bowl periodically.
Add in enough milk until desired consistency is reached.
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