Just in time for St. Patrick’s Day (or a little early, but hey — I’m proactive), I present to you the most praised cupcakes I’ve ever made. You might think I’m exaggerating, but I can promise these are winners — and I’m feeling quite smug after getting endless compliments on these babies at work this week.
They’re Dark Chocolate Guinness Cupcakes with a Bailey’s buttercream frosting, friends, and they’re just as rich, decadent and lush as you would imagine. Fascinated by Ireland since our visit there last spring, my interest was piqued when I first caught a glimpse of this recipe — though I’m really more of a Smithwick’s girl. Regardless, these treats are outstanding — and yes, you can taste both the Guinness and Bailey’s . . . but you won’t get sloppy afterward. At least, no one in the office did.
This recipe originally came from Sasha, the culinary mastermind over at Global Table Adventure. Her recipe is for one awesome cake, but I’m a cupcake fiend. So I present to you this rendition in all its stouty glory. Don’t skimp on the icing, either; it’ll have you licking the bowl.
Dark Chocolate Guinness Cupcakes
with a Bailey’s buttercream
1 1/2 sticks butter
3/4 cup unsweetened cocoa
1 cup Guinness Extra Stout
1 Tablespoon vanilla extract
1 1/2 cups sugar
1 1/4 cups flour
1 tsp baking soda
For the Bailey’s buttercream:
3 sticks unsalted butter, softened
3 cups powdered sugar, sifted
2-4 tbsp Bailey’s, as needed
Preheat oven to 350F. In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat.
While Guinness mixture is cooling, add cupcake liners to pan. Whisk together dry ingredients (sugar, flour, baking soda). Pour Guinness mixture onto the dry ingredients, then whisk in the 2 eggs. When the batter is shiny and smooth, pour evenly into cupcake liners.
Bake for 16-18 minutes, or until a toothpick comes out clean.
As cupcakes cool, make the buttercream by whipping together the softened butter and sugar, then adding in just enough Bailey’s to get it loose and fluffy. (About 3 tablespoons.)
When cupcakes are done, cool completely. Frost as desired. Yields approximately 18 cupcakes.
New: printable recipe is here!