Eat with Grace: Guinness Chocolate Cuppiecakes with Baileys Cream Cheese Frosting

Here's a sweet treat to celebrate your St. Patty's Day. Enjoy these little delights with a cup of coffee and a splash of Baileys or with the leftover Guinness. Recipe courtesy of Katie Quinn on Design Sponge's blog

Cake Ingredients

1 c. and 2 tbsp unsalted butter
1 c Guinness
3/4 c. sifted unsweetened cocoa powder
2 1/4 c. all purpose flour
2 tsp. baking soda
2 c. sugar
2 medium eggs
2/3 sour cream
1 tbsp. good quality vanilla extract

Directions

Preheat oven to 350F.

1. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.

2. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.

3. Fill lined cupcake pans with batter. Bake for about 18-20 minutes.

4. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.

5. Frost with Baileys Cream Cheese Frosting. Frosting recipe follows.

Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened

4 c. confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.

Measure out unsweetened cocoa powder into sifter. Sift into a medium sauce pan.

Add butter and 1 cup Guinness. Drink leftover Guinness.

Over medium heat, stir until butter is melted and ingredients are mixed. Take off heat and wait 5-10 minutes until the liquid is cool. This is to prevent the eggs that will be added from poaching.

In a separate bowl, measure and mix dry ingredients.

Mix together the melted butter mixture with dry ingredients. Then add vanilla extract, eggs, and sour cream.

The batter should look thick and glossy when finished.

With an ice cream scoop or 1/4 measuring cup, fill lined cupcake pans.

Did I mention that the cake batter for this recipe is AMAZING??? Don't eat too much though, this recipe calls for exactly 24 cupcakes.

Bake in a 350-degree oven for 18-20 minutes.

I suggest checking on your cupcakes and doing the fork test early to see how they are baking. At this point, although my cuppiecakes look finished, they needed to bake for 5 more minutes.