This is the second time I’ve made these scrumptious confections and I’ve fallen even more in love with them each time! The recipe is adapted from the brilliant Smitten Kitchen where they are called ‘Chocolate Whiskey and Beer Cupcakes’ and associated with the somewhat infamous cocktail known as an Irish Car Bomb in which one drops a shot of Bailey’s and Irish Whiskey into a pint of Guinness and then drinks the resulting catastrophe before it curdles. However, I have modified them to leave out the whiskey-chocolate filing for two reasons. First, they are quite rich enough unfilled. Second, I am a poor student and didn’t want to spend the extra money on whiskey :) So here goes my first blog-documented kitchen adventure!
1 cup (2 sticks) unsalted butter*
3/4 cup unsweetened cocoa powder**2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt*
2 large eggs
2/3 cup sour cream
1 cup dark stout (such as Guinness)
* I have found that if you can use salted butter and simply leave out the ¾ teaspoon salt just as successfully
** Dutch process is suggested but I have found that Hershey’s Extra Dark is an effective substitute
1.) Preheat oven to 350°F and place cupcake liners in cupcake tins. This recipe makes approximately 24 cupcakes.
2.) Soften up the butter and place it in a large saucepan on medium heat. Once the butter becomes mostly melted, add in the stout. Bring the butter and stout to simmer then add cocoa powder and whisk until smooth. Usually it’s easiest to turn the heat off and lift the saucepan away from the heat while adding the cocoa; this helps stop the mixture from bubbling over too much. Also,
I found a whisk to be the most effective mixing instrument. Once mixed together, set this mixture aside to cool slightly.
3.) Mix flour, sugar, baking soda, and 3 / 4 teaspoon salt (unless you used salted butter then leave the salt out) together in a large bowl until blended.
4.) Using an electric mixer beat the eggs and sour cream together in a second bowl until blended.
5.) Mix flour, sugar, baking soda, and 3 / 4 teaspoon salt (unless you used salted butter then leave the salt out) together in a large bowl until blended.
6.) Using an electric mixer beat the eggs and sour cream together in a second bowl until blended.
7.) Next, pour the stout-cocoa mixture into the egg mixture and beat until combined.
8.) Add the flour mixture into this batter and mix until fully combined.
10.) Bake until a cake tester (or a toothpick) comes out clean—-usually between 15 and 20 minutes. Then let them cool briefly before popping them out of their ‘cups.’
While the cupcakes are cooling, whip up this yummy frosting!
Bailey’s Buttercream Frosting
3-4 cups confectionary sugar
1 stick (1/2 cup) unsalted butter, softened to room temperature
3-4 tablespoons Bailey’s (can be replaced with milk or heavy cream)
1.) Using an electric mixer of some kind, whip the butter for several minutes until very fluffy.
2.) Slowly, just a few tablespoons at a time, add in the powdered sugar.
3.) Add in the Baileys (or substitute) and whip the frosting until all is combined. Use your personal judgment of taste and texture to decide the exact amounts of sugar and Bailey’s you use.
NOTE: I doubled this recipe when I made mine because I like lots of frosting on my cupcakes for both taste-related and aesthetic reasons!
Decorate away! I used a star tip to make fancy swirly tops on mine but there are many other options for creative decorating!