So those Guinness cupcakes that I made last night- I ended up making 12 cupcakes and then a nine inch cake. For 2 reasons...well maybe 3.
1) I only had 12 cute green and blue plaid wrappers
2) We'd eat all of the cupcakes (which we did, there are only 3 left)
3) I couldn't find my other muffin tins. And I was lazy- didn't feel like filling more liners and waiting for them to bake.
Ok, the recipe. I adapted SmittenKitchen's "Chocolate Whiskey and Beer Cupcakes" recipe.
2 Mixing Bowls
Measuring Cups and spoons
Muffin Tin or cake pan
Regular Sized Muffin Tins and Cuppycake liners (we had cute green'n'blue plaid ones)
1 cup stout-I used Guinness. (open the can, pour and let it sit for a minutes before you get the final measurement, because as any good Buffy fan knows: "Beer: foamy")
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (I used the rest of the Nestle Toll House from the cupboard)
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 (I actually used about 3/4 of a cup...I was feeling particularly liberal)
Measuring Cups and spoons
Pastry bag (you can get on from Target for less than $10. OR Cut off the bottom tip of a Ziploc Bag)
3 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (I used Caramel Bailey's 'cause that's what we had. And I probably used about 4 and a half tablespoons)
1.Preheat oven to 350°F. Line 24 cupcake cups with liners. (Or spray some Pam on 2 8 or 9 inch cake pans. This time I made 12 cupcakes and 1 cake)
2.Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. (It got a little seperate-y for me. I just ignored it and hope it would turn out- it did)
3. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
4. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
5. Add stout-chocolate mixture to egg mixture and beat just to combine.
6. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
7. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.(That is, if you don't eat them all first)
1. Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy.
2. Slowly add the powdered sugar, a few tablespoons at a time.
3. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
4. Ice and decorate the cupcakes. Make sure the cupcakes are totally cooled. It usually takes a few hours. I didn't frost mine 'til the day we served it. (St. Patrick's Day!!) I used a star tip and kind of wavered it around to make it look foamy, like the head of Guinness.
The cake looks really cute- like a disk of yummy, yummy Guinness. The cupcakes that we inhaled...er tested just taste like a really rich chocolate. The Guinness adds and extra "umph" that you usually don't get from milk or cream. The frosting is rather sweet- I really like that I used Caramel Bailey's because it adds an extra creaminess that you don't usually get from regular Bailey's.
We're having corned beef, cabbage, carrots, and fingerling potatoes for dinner. Dave made Irish Soda Bread. There's Guinness, Smithicks, and an Irish Cream Ale in the fridge. The Irish Rovers are on the stereo. Friends will be on their way over shortly. It's going to be a good evening!