Thursday, March 12, 2009

~Guinness Chocolate Cupcakes With Bailey's Buttercream

Makes: About 30


1/2 pound (2 sticks) unsalted butter
1 cup Guinness stout
2/3 cup dark cocoa powder, sifted
1 teaspoon salt
2 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream


Preheat the oven to 350 degrees. Lightly grease 24 to 30 muffin cups or line them with paper liners. In a heavy saucepan heat the butter, Guinness and dark cocoa powder until the butter is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool. In a large bowl, sift together the salt, flour, sugar and baking soda. Add the Guinness-cocoa mixture and beat for 1 minute on medium speed. Add the eggs and sour cream and beat for 2 minutes on medium speed. Evenly divide the batter among the prepared muffin cups. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.

Bailey's Irish Cream Frosting:

About 3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter,room temp
pinch of salt
About 3 to 4 Tablespoons of Bailey', or to taste

Cream butter until light & fluffy. Slowly add the sugar and pinch of salt little at a time. Once combined add Bailey' and beat on high until fluffy and smooth.