I’m back with another recipe post just in time for St. Patrick’s Day. I debated for a while on what to make because I really didn’t want to bake anything with that dreaded green dye. Don’t get me wrong- I’m all for the colorful treats on St. Patty’s Day…but I wanted to try something different.
As a new food blogger I’m always trying to research ingredients to gather recipe ideas. Truth be told this recipe was my first time baking with booze. I’ve had desserts and cuisine that had some sort of booze built in but I had never experimented with it myself. The base of these cupcakes have a dark stout, preferably Guinness, built into the chocolate batter.
These cupcakes are incredibly moist and they have such a distinct taste, seriously, I may or may not have had about 3 of them. I’ve topped these bad boys with Bailey’s Irish Buttercream and drizzled the tops with caramel and flaked sea salt. I have a thing for making over the top cupcakes like these; I think a cupcake with buttercream frosting is so traditional.
To get the cupcakes to come out evenly I use an ice cream scooper to evenly distribute the batter into the cupcake liners. I am also a huge fan of reducing the need for a mixer when baking. A lot of baking recipes you may find require the use of a stand mixer and let’s be honest- not everyone has one. These cupcakes can be easily made in mixing bowl.
These cupcakes are the ultimate boozy dessert to celebrate St. Patrick’s Day!
- For the cupcakes
- 1 cup all purpose flour
- ½ cup dutch-processed cocoa powder
- 1¼ cup granulated sugar
- ¾ tsp baking powder
- 1 tsp kosher salt
- 1 stick unsalted butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup dark stout, I used Guinness
- For the frosting
- 2 sticks unsalted butter, room temperature
- 3 cups powdered sugar
- 4 tbsp Bailey's Irish Liqueur
- 2 tsp vanilla extract
- For the cupcakes
- Preheat oven to 350°F and line cupcake tin with liners and set aside.
- In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder and salt and whisk to fully combine. Set aside.
- In another mixing bowl, combine butter, eggs, vanilla extract and Guinness and mix together.
- Pour wet ingredients into dry and mix until fully combined but do not over mix! Batter should look smooth and shiny.
- Fill cupcake liners with batter, I used an ice cream scoop to evenly distribute the batter.
- Bake for 20-25 minutes and let cool before frosting.
- For the frosting
- Using a stand mixer or hand mixer, beat butter for 5 minutes.
- Slowly add powdered sugar one cup at a time.
- Add vanilla extract and Bailey's Irish Liqueur
- *Optional:* drizzle caramel sauce, flaky sea salt and top with caramel candies.
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