Happy St. Patrick’s Day!
I hope you’re wearing green today because apparently you’ll be pinched if you don’t. Or at least that’s what I heard everyone saying yesterday. I don’t know why, but better safe than sorry. You know what I just realized? I’ve never actually fully celebrated St. Patrick’s Day with one of those booze filled parades or huge festivities. I turned 21 while I studied abroad, so when I was around for that year, only a handful of us were 21 so three of us went to a bar to get Guinness. The year after that, my senior year, I was in LA figuring out if it was someplace I was going to move, so no celebrations. Last year, I had only been in LA for about a month and didn’t know too many people. I did go to a house party, but since I had to drive home I only had one drink. And then this year.. I’m working tonight but some friends from work and I are going to go out and get Guinness. Sorry. That was a long history lesson.
Another fun fact, I made these cupcakes 3 years ago to bring down to Rutgers when visiting a bunch of friends and all the guys said they were by far the best cupcakes they’ve ever had. To this day, they still text me asking for the recipe.
Anyway. These cupcakes. I know they’re not green, but some boozed up cupcake is definitely a better way to celebrate the holiday than some food dyed unnaturally green. I can’t think of a better way to celebrate. The Guinness doesn’t have a strong flavor in the cupcake, since it’s baked, but the flavor the Guinness gives is delicious and rich and oh so good. The Baileys in the frosting, on the other hand, is strong and warms your soul, without tasting like gross alcohol. If you’re really feeling ambitious, you could make a ganache to go in the center of the cupcake and either infuse it with whiskey (to make car bomb cupcakes) or use more Baileys (which is what I originally did 3 years ago). I was just feeling lazy this time around. It was also really hot today in LA and I did not want to be in the kitchen longer than necessary. The oven really retains heat..
If you’re looking for a fun way to celebrate, make these! I know, if I was a more planned blogger I would have posted these last week so you all would have had time to make them for today. Buuut I’m not, so make your grocery lists at work and go shopping. The cupcakes honestly come together in no time at all. Between prep, baking, cooling, and frosting? Maybe an hour, tops. And they are worth every second. Trust me.
Guinness and Baileys Cupcakes
makes 24 cupcakes
For the Cupcakes:
1 cup Guinness stout
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs
2/3 cup sour cream
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
For the Frosting:
1 1/4 cup (2 1/2 sticks) unsalted butter
4-5 cups powdered sugar
4-5 tablespoons Baileys, depending on taste preference
Preheat oven to 350 degrees F. Line 2 muffin tins with 24 cupcake liners and set aside.
In a medium-large sauce pan over medium heat, add Guinness and butter. Whisk occasionally and bring mixture to a low simmer (butter will have melted) and whisk in cocoa powder until smooth. Remove from heat.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside. In the bowl of a stand mixer (or just in a large mixing bowl), beat together eggs and sour cream until smooth and creamy. Pour in the chocolate Guinness mixture and mix until combined. Slowly add in dry ingredients, mixing everything until it’s just combined. Fill each cupcake liner 2/3 of the way.
Bake for 15-17 minutes, or until a toothpick comes out clean. Transfer cupcakes to a wire cooling rack and let cool completely before frosting.
In a large mixing bowl, beat butter until smooth and creamy, about 2 minutes. Slowly add powdered sugar 1/2 cup at a time, mixing well between each addition, until you reach desired consistency. Depending on taste preference, add in as much or as little Baileys as you want (make sure to taste frosting). Beat until frosting is light and fluffy. Frost cupcakes however desired.
[source: adapted from Brown Eyed Baker]