Guinness Chocolate Cupcakes with Bailey’s Irish Cream Frosting.
Before I get to the recipes, let me just mention that I did *not* forget that Lulu had a 2 month milestone day on Saturday, so I owe you guys some updated info and pics of her, but she has her appointment with Dr. Andy today, so I figured I’d wait until after that. I WILL say that she continues to be the best baby sister ever – I *love* her. I even woke her up the other day just because I wanted to see her!
So. On to the cupcakes! Mommy was inspired by Pinterest (duh); the cupcake was pinned here, and the frosting was here – but she did tweak them just a teeny bit. Apologies for the awful iPhone photo of our finished product above, but Mommy’s camera is broken again….
- 1 bottle of Guinness Stout (Mommy actually used the Extra Stout because that’s the kind Daddy likes and he was the one drinking the other 5 bottles
- 1/2 cup milk
- 1/2 cup vegetable oil (Is Canola oil vegetable oil? That’s what Mommy used, because that’s what we had in the cabinet.)
- 1 tablespoon pure vanilla extract
- 3 large eggs (I think we used extra large. Oops.)
- 3/4 cup sour cream
- 3/4 cup unsweetened cocoa (Mommy used Hershey’s.)
- 2 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- Preheat the oven. The original recipe called for 350 degrees, but Mommy decided to make mini cupcakes instead of full sized ones, so she opted for 325.
- Mix all the wet ingredients in a large mixing bowl. Beat in the eggs one at a time and add the sour cream last. We are not sure why the order would matter, but that’s what the directions said, so that’s what we did.
- Whisk together all the dry ingredients in another large mixing bowl.
- Dump the dry mixture into the wet a little bit at a time and mix well.
- You could either butter the cupcake tins or take the
lazyeasy way out and find cute cupcake liners – Mommy went for a St. Patty’s day theme and used liners with shamrocks on them! Fill the liners (tins) about 3/4 of the way up. (At this point, Mommy was a little worried because the batter seems super-liquidy and drippy. If that happens to you, too, don’t worry – apparently it’s okay, because our cupcakes baked fine.)
- Bake. For the mini ones, Mommy put them in for 18 minutes at 325, but full sized would be about 25 minutes at 350.
Bailey’s Irish Cream Frosting
- 3 to 4 cups confectioner’s sugar (Mommy hates this kind of recipe; which is it? 3? 4? Make up your mind! You KNOW *we* used 4 cups though because, duh, more sugar = more yummy.)
- 1 stick unsalted butter, at room temperature (Mommy started with one stick, but ended up adding another half stick because the last cup of sugar made the frosting a little clumpy.)
- 3 to 4 tablespoons of Bailey’s Irish Cream (Again with the indecision. Mommy ended up with about 6 tablespoons, plus a slosh of milk to get the consistency she wanted.)
- Put 2 cups of sugar, 1 stick of butter and all of your Bailey’s in a large mixing bowl. Beat for 5 minutes, until smooth and creamy.
- Add the remaining 2 cups of sugar, one at a time, and beat for 2 minutes following each cup. Add the other half stick of butter and the slosh of milk (or more Bailey’s) as needed to keep the frosting smooth.
Mommy used a fancy pants frosting bag and a tip to get the flowery frosting look (it was WAY easier than she anticipated) and sprinkled some green sugar on top for decoration – delicious! Mommy doesn’t even like beer, but the flavor isn’t noticeable in the cupcakes unless you know it’s there; they just taste like super-rich chocolate: so, so good. You can definitely taste the Bailey’s in the frosting and it goes perfectly with the chocolate cupcakes.