Thanks To Audra from The Baker Chick blog... click here to catch up with her blog...I have been inspired to make Chocolate Guinness Cup Cakes for St Patricks Day...The only thing I am lacking in is something green. Aha... I thought I would candy some parsley to put on the top.
It was gross, so don't ever bother with that. Some angelica would be lovely perhaps.
Meanwhile they are excellent as is.
The cake is so light and rich, with the slight taste of the Irish favourite ale.
Then the sweet Baileys on top.
Oh to die for.
So here ya go.
I found that they took about 25 minutes to cook, so test with the skewer at 17 minutes as Audra suggests. Then if not ready give them little more spurts till done.
Chocolate Guinness Cup Cakes
For the Cake
1 cup stout (Guinness)
2 sticks unsalted butter
3/4 cup unsweetened cocoa powder
(dutch process is best)
2 cups all-purpose flour
2 cups sugar
11/2 tsp. baking soda
1/2 tsp. Salt
2 large eggs
2/3 cup sour cream
Bailey’s Cream Frosting
1 250 gm package of cream cheese (softened)
4 tablespoons of butter (softened)
4 cups powdered sugar
4-8 tablespoons of Bailey's Irish Cream Liqueur
To make the cupcakes,
preheat the oven to 175 C
Line pans with paper liners.
Combine the stout and butter in a medium saucepan over medium heat.
Add the cocoa powder and whisk until mixture is smooth.
Remove from the heat and allow to cool slightly.
In a medium sized bowl,
Combine the flour, sugar, baking soda and salt, and whisk together.
In a large bowl, whisk together the eggs and sour cream until creamy.
Add the stout-butter mixture and mix just to combine.
Mix in the dry ingredients slowly whisking until just until incorporated.
Divide the batter evenly between the cupcake liners, filling them about 3/4 full.
Bake until a toothpick inserted in the center comes out clean, about 17 minutes.
Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Combine the cream cheese and butter in a large mixing bowl and beat until creamy.
Gradually add the powdered sugar until well mixed.
Add in the Bailey's a tablespoon at a time until the texture is smooth, creamy, and spreadable.
Frost as desired.
Decorate with cake crumbs or sprinkles.
Look at that crumb. Yum