Saturday, March 17, 2012

Guinness Chocolate Cupcakes

Happy St. Patrick's Day! Not much to say, except that these cupcakes are the definition of amazing.

Don't believe me? I brought two dozen of these babies to a work function and left with only one cupcake remaining, and three requests for the recipe. Yes, they are that good.

If you're concerned about the alcohol, it bakes out for the most part, just leaving a really great tasting chocolate cupcake. And you can definitely substitute the Bailey's in the frosting for milk or cream. However, in honor of St. Patty's Day, I felt the need to make them as Irish as possible. ;) AND THEY WERE DELICIOUS.

Recipe note: I had to test this recipe about 3 times before it was successful. For some reason, the high altitude here (plus the fact that my oven is super old) has made it really difficult to get cupcakes to rise (and is seriously doing some damage to my baking self-esteem!). So, I'll post the original recipe that should work fine for lower altitudes, with my revisions for high altitude in bold. If you do live in higher altitude, the main thing with this recipe is to not overbeat. For each step I beat the mixture less than I normally would have, and the recipe indicates to finish by folding the mixture together by hand. This, above anything else, is what prevented them from sinking in the middle.

Guinness Chocolate Cupcakes with Bailey's Frosting
Barely adapted from: Smitten Kitchen
Yield: 24 cupcakes

1 cup Guinness (I added an additional 4 Tbsp.)
1 cup (2 sticks) unsalted butter
3/4 cup Dutch-process cocoa powder
2 cups all purpose flour (plus 2 Tbsp.)
2 cups white sugar (minus 2 Tbsp.)
1 1/2 tsp. baking soda (I used less; about 1 1/4 tsp.)
3/4 tsp. salt
2 large eggs
2/3 cup sour cream

Preheat oven to 350°. Line cupcake pans with 24 cupcake liners.

In a large saucepan over medium heat, bring Guinness and butter to a simmer. Once butter has completely melted and mixture is simmering, add the cocoa and whisk until smooth (this will smell amazing, by the way. Must be all that butter, YUM). Remove from heat and pour into separate bowl to cool slightly.

Whisk together dry ingredients; set aside. With an electric mixer, beat eggs and sour cream until blended. Add the Guinness-chocolate mixture and beat just to combine. It's ok if it's still very warm when you add it; you just want it to have cooled slightly from its original temperature so it doesn't cook the eggs in your batter.

Add flour mixture and beat very briefly on low speed. Finish by folding the batter together by hand with a rubber spatula, until completely combined. Divide batter among cupcake liners by 1/4 cupfuls. Bake for 17 minutes, or until a cake tester comes out clean. Cool cupcakes on rack.

Bailey's Frosting
4 cups powdered sugar
1 1/2 sticks unsalted butter, at room temperature
5-6 Tbsp. Bailey's (or milk, or heavy cream)
1 tsp. vanilla extract

Whip the butter with an electric mixer until very light and fluffy, about 5 minutes. Slowly add in the powdered sugar, a very small amount at a time. When the frosting has reached the consistency you are looking for (you may need slightly more or less sugar based on your preference), add in the Bailey's and vanilla extract and whip until smooth. You may need to add another tablespoon or so of powdered sugar if this makes the frosting too thin.

Ice and decorate your cupcakes, then quickly find a large group of people to share them with - otherwise you'll be eating them all. by. yourself. Every last one of them.

3 comments:

  1. Ye be making some fine lookin cupcakes there ms Emily! Almost to pretty for eatin, almost! I am sure I could make myself eat more than one!

    Happy St. Patty's Day!

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  2. These look so beautiful! great job :) I did the same ones too except I added a Bailey's chocolate genache filling as well. Deliciousness.

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    1. Thank you!! :) I wanted to try them with the ganache filling but I was pressed for time. I bet it tastes amazing though!

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