Chocolate Stout and Irish Cream Liqueur Cupcakes

by cookingwithauntjuju.com

This is one of the recipes in my St. Patrick’s Day file and looked like a good one to make for the upcoming  holiday.  I have already posted so many recipes such as Corned Beef and Cabbage, Slow Cooker Reuben Dip, Corned Beef Hash, Reuben Crescent Rolls, Irish Coffee, Reuben Panini, Reuben Breakfast Casserole, Palmiers Appetizers , St. Patrick’s Day Pistachio Cookies and  Appetizer Roll-ups for other good things to fix for this holiday or any time of the year.

This recipe comes from Victoria Donnelly, Cupcake War 2010 courtesy of the Food Network.  Have you ever seen that show?  Amazing what creative displays the teams come up with.

The Food Network comment ” This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.  The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results”.  All I can say is this recipe worked perfectly as stated for me such as the ingredients and cooking time.  I would not change this recipe at all 🙂

This is my contribution to the party already in full-swing  over at the The Novice Gardener’s Fiesta Friday #7.  I am a little late but I did not want to make these cupcakes too early as I have a party tonight and this is what I am bringing 🙂

Chocolate Stout and Irish Cream Liqueur Cupcakes

Cupcakes:

  • 1-1/2 cups Guinness Irish stout
  • 4 oz. unsalted butter
  • 3/4 cup Dutch-processed cocoa powder (I use Callebaut)
  • 2 cups dark brown sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 2-1/2 tsp. baking soda

Preheat the oven to 325°F.  Line a muffin pan with 24 regular-size cupcake liners.

Place the stout and butter in a medium-size saucepan and whisk together until the butter is melted;  remove from the heat.  Sift the cocoa powder into a bowl and add the sugar and slowly whisk into the stout mixture.  In another bowl, combine the sour cream, eggs and vanilla and lightly whisk until smooth.  Add this mixture to the saucepan and whisk thoroughly.  Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even (the batter will be lumpy and on the thin side).

Fill the cupcake liners 3/4 full with batter and bake until the cakes spring back after touching, about 27 minutes.  Cool for 5 minutes before removing to a cooling rack.

Irish Liqueur Frosting:

  • 1 lb. unsalted butter, room temperature
  • 4 tbsp. Baileys Irish cream liqueur
  • 4 cups confectioners’ sugar, sifted

Cream the butter in the bowl of an electric stand mixer until pale.  Turn the mixer to low speed and add the Baileys in a steady stream.  Slowly add the confectioners’ sugar and continue beating until a creamy consistency is achieved

To assemble pipe the frosting onto cooled cupcakes using a large plain tip.  Dust with cocoa powder if desired, sprinkles or edible glitter.

Recipe by cookingwithauntjuju.com

http://cookingwithauntjuju.com/2014/03/16/chocolatestoutcupcakes/ 

          

31 thoughts on “Chocolate Stout and Irish Cream Liqueur Cupcakes”

  2. This is one fun party, what with all the beer and Baileys-laced confections and dishes we have going on! I love these cupcakes and thank you for sharing the recipe. It doesn’t get better than beer batter cupcakes with Baileys frosting! I am looking forward to reading through all your other St. Patrick’s Day recipes for inspiration for the coming years.

    Reply

    • Thanks Ngan – it is quite a party with so many recipes with beer, whiskey and my favorite – Baileys! Too bad we are not neighbors so we can taste all of these yummy items we all have made. I do hope you look at some of my recipes – you can see I love corned beef 🙂

      Reply

    • Thanks so much Nancy – we do like to bake don’t we. There are so many goodies we can make and have so much fun doing it. I love to share recipes and all of the different things I make 🙂

      Reply

  6. Looks like we have a similar mindset when it comes to celebrating St. Patty’s day, Juju! Looks scrumptious. Sadly, my cake is already gone… send me a few spare cupcakes? 🙂

    Reply

    • I know Lisa – your cake got me going. The only missing ingredient was whiskey like your cake had. Sadly, I did not bring home any cupcakes – I was smart and left them for the hostess 🙂

      Reply

  7. Pingback: Fiesta Friday #7 and Divorced Eggs | The Novice Gardener

  9. I still have another party to go to. Was thinking of going the easy/lazy way and bring a bottle of wine. But maybe I should make these cupcakes instead. Absolutely perfect for the occasion! 🙂

    Reply

    • Thanks Angie – everyone loves cupcakes – these are some of the best I have every made. The flavors just went together so well… Take a bottle of wine and a dessert too, why not? 🙂

      Reply

    • Thanks! As a University of MI alumni this is the only day we can wear green (our rival is Michigan State Univ. – color is green). You get green by combining maize and blue (our colors). A very intense rivalry between two football teams 🙂 I am wearing some green socks 🙂 I do have some Irish in me from my Dad’s side of the family 🙂

      Reply

  12. Mmm these look so good, they could be any day of the year cupcakes, right? After all, why should St Patrick get all the Baileys and stout goodness? 😀

    Reply

  15. What a wonderful St. Patrick’s Day recipe. Truth be told I love stout and chocolate so I would covet these at any time of year.

    Reply

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