Happy St. Patrick’s Day and to celebrate I made you some chocolate Guinness cupcakes with Baileys cream cheese frosting. Normally, I would have jumped on the train with loads of green desserts and such but I’ve been running a little behind. I’m trying to get into a new routine and I feel like it’s sucking the life out of me.
Here’s a fun fact. Up until last year when I did a roundup on buzzfeed and wrote “St. Patty’s Day”, I did not know that that is wrong and it really upsets people. I was never, ever taught to write St. Paddy’s Day, but trust me that’s the correct way. Lesson learned on that one.
I love these cupcakes. They use an entire bottle of Guinness. It kind of annoys me (I’m known to do it in my recipes though ) to only use a cup of beer and then the rest either goes to waste or you have to down it. Here’s the thing though, the beer needs to be at room temperature and warm beer is never a good thing. If you think warm Coke is bad, it’s nothing like a warm beer.
Whew, I got a little off subject. I was saying I love these cupcakes. They’re so soft and spongy. They’re packed full of chocolate and boozy flavor. Maybe it’s more of a boozy aroma than flavor, but the addition of beer definitely adds another depth of flavor. Then you have that cream cheese frosting that’s loaded with Baileys. It’s so thick and creamy. It pipes perfectly. It tastes perfectly.
I felt that the cupcakes were a little plain jane so I dolled them up with green nonpareils. I searched both huge tubs of sprinkles to find these. I was originally looking for a chocolate sprinkle, but these were even better. I just love how they made the cupcakes just a little bit fancier. Sometimes, it doesn’t take much to put that cupcake over the top.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. baking powder
- 11.2 oz. Guinness beer, room temperature
- ½ cup vegetable oil
- 2 eggs, lightly beaten
- 1 T. vanilla bean paste
- 1 cup sour cream (light)
- 4 oz. cream cheese, room temperature
- ½ cup butter, room temperature
- 2 + ½ cups powdered sugar
- 3 T. Baileys Irish Creme
- green nonpareils for garnish
- Preheat oven to 350 degrees. Place your cupcake liners into your cupcake pan and set aside.
- In a large bowl, add in the flour, sugar, cocoa powder, baking soda and baking powder. Whisk to combine the ingredients thoroughly.
- In a separate large mixing bowl, add in the beer, vegetable oil, beaten eggs, vanilla bean paste and sour cream. Whisk until it comes together and is smooth. If you don't have vanilla bean paste, you can use the same amount of extract. It should use one full beer.
- Add the dry ingredients into the wet ingredients and whisk to get most or all of the lumps out. My batter still had a few lumps in it that I couldn't get out. Be sure to scrape the edges and incorporate all of the flour.
- Scoop the batter into the cupcake liners with an ice cream scoop. I filled my liners ¾ full. The batter will be runny.
- Place into the prepared oven and let bake for 17 minutes or until done. Place a toothpick into the center of the cupcake and if it comes out with moist crumbs or clean, they're done.
- Let cool completely and start working on the frosting.
- In a mixing bowl, add in the cream cheese and butter. Mix until light and fluffy. This will take about 2 minutes.
- Add in the powdered sugar and Baileys and mix until incorporated. Turn the mixer on high and beat for another 2 minutes until the frosting is fluffy.
- Add the frosting into a piping bag with a straight tip and pipe swirls on the cooled cupcakes.
- Add the nonpareils to the frosting.
Do you have any St. Patrick’s Day tradition? Do you wear green to avoid being pinched?