| By Chantelle Washington |
Inspired by everyone’s favorite Irish holiday, here’s a decadent dessert recipe using Guinness Stout and Baileys Irish Cream.
It’s sure to please all the of-age chocolate lovers at your St. Patty’s party! Sending you lots of luck in the kitchen this month.
Chocolate Stout Cupcakes with Baileys Buttercream
Yields: 24 cupcakes
What’s in it?
The Cupcake Batter
- 3/4 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 3 large eggs
- 2 tsp of vanilla extract (or vanilla bean paste, my personal preference)
- 3/4 tsp salt (if using sea salt, grind before measuring)
- 2 1/2 tsp baking soda
- 1 cup unsweetened cocoa powder (shoot for good quality, generally dutch processed cocoa tastes best)
- 2 1/4 cup all purpose flour (don’t forget to sift)
- 12 oz Guinness Stout
- 3/4 cup sour cream
- 250 g unsalted butter, softened
- 500 g icing sugar (don’t forget to sift)
- 2 1/2 Tbsp Baileys Irish Cream (feel free to substitute with any other desired flavors)
- Chocolate sauce (optional, to drizzle on top)
How do I make it?
- Heat oven to 350 degrees F. Use cupcake liners or grease your pan(s) and dust well with cocoa powder.
- In a large bowl or stand mixer (my preference), cream together the butter and sugar until they are light and fluffy.
- Mix in one egg at a time, followed by vanilla, salt and baking soda.
- Add cocoa powder, mixing on low until fully combined.
- Add half of the flour, mixing until combined.
- Slowly mix in half of the beer, followed by half of the sour cream.
- Repeat with remaining flour, beer, and sour cream.
- Here’s the fun part! To get equally sized cupcakes, I like to use a serving spoon and a table spoon to portion out how much batter I add to my cupcake pans. Scoop with the serving spoon and roll the batter off from top to bottom with the smaller spoon, making the perfect cupcake portion. Or if you prefer not to play with spoons, you can use a medium ice cream scoop to portion your batter.
- Bake for 30-40 minutes depending on your oven, or until a toothpick inserted comes out clean. Be sure to check it at the 25-minute mark to determine if additional time is needed.
- Cool for 5 minutes in the cupcake pan before transferring to a wire rack to cool completely.
- In a medium bowl or stand mixer (my preference), cut the butter into cubes and beat on a low speed until soft.
- Gradually begin adding the icing sugar — add less slowly at your own peril! My icing-sugar-covered kitchen floor, counters and clothes are testimony to rushing through this step. Beat until fully combined.
- Add the Baileys a teaspoon at a time, beating in each addition before adding more.
- Your buttercream should be soft and perfect for piping at this point; if it’s a little too soft, pop it in the fridge to harden, checking it every few minutes. If it continues to be too soft, add additional icing sugar, 1/3 a cup at a time to make it easier to work with.
- Fill your piping bag — or more conveniently a resealable plastic bag with the tip cut off — with buttercream and pipe till your heart’s content on your fully cooled cupcakes.
- For a finishing touch, drizzle chocolate sauce on top.
Did you make the recipe? Let us know in the comments or tag us in a photo on social media.