Chicago Cooking Chicks Caitlin Roth and Kelly Alesso share with us a recipe for Guinness Cupcakes with Irish Cream Frosting.
Guinness Cupcakes and Frosting
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1-1/2 teaspoons baking soda
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted softened butter
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup sour cream
- 12 fluid ounces Guinness beer
- 1 8 oz. bar of cream cheese, softened
- 8 tablespoons unsalted butter
- 3 cups confectioner's sugar
- 5 tablespoons Bailey's Irish Cream
- Green sprinkles, 4 leaf clover shapes preferred
Preheat your Kenmore Elite Toaster Oven to 375 degrees, convection. Line 24 muffin cups. Whisk together the flour, cocoa powder, baking soda, and salt. Beat the butter, granulated sugar, and brown sugar until light and fluffy. Add one egg and beat until evenly mixed and fluffy, and make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy. Add the sour cream and beat in, then with the mixer running. Slowly pour in the Guinness - you don't want it to lose all of its carbonation. Sift the dry ingredients into the batter. Stir the batter until it is evenly mixed. Pour batter into cupcake liners. Bake for 20 -- 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool before frosting.
In a large bowl, add the cream cheese, butter, and confectioner's sugar and beat until light and fluffy. Slowly drizzle in the Bailey's. Beat until completely incorporated into the frosting. Garnish cupcakes with sprinkles.