This was the first cupcake recipe that I attempted after reading The Cupcakery Blog. I saw it mentioned in a friend’s post on Facebook after she tried baking these. I hadn’t ever been much into reading blogs, but once I saw The Cupcakery, I was hooked! After reading a little bit of the current post, I decided that I would go back to the beginning and try every cupcake recipe that sounded appealing to me, starting at the beginning. The first one that caught my sweet tooth was the Chocolate Guinness Cupcake. Then I saw that it had Bailey’s in it and I started drooling. I love anything with Bailey’s or Kahlua…yum I had never attempted a cupcake with so many ingredients and directions, so I was a little nervous making these. It definitely took forever (and made 60 cupcakes!) but believe me – they were DELICIOUS! Everyone that was able to try them told me how yummy they were. This recipe is definitely a keeper if you have the time.
Chocolate Guinness Cupcakes
(makes about 60…you can cut the recipe in half if needed)
2 cups Guinness Extra Stout
2 cups unsalted butter
1.5 cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tbsp baking soda
1.5 tsp salt
4 large eggs
1 1/3 cups sour cream
1 package semi sweet chocolate chips
Preheat oven to 350° F. Line baking pan with cupcake liners.
Bring Guinness and butter to simmer in a large saucepan over medium heat. Do not boil.
Add cocoa powder and wisk until smooth. Let cool for a few minutes.
Whisk flour, sugar, baking soda and salt in a large bowl. Whisk until blended.
Beat eggs and sour cream in another bowl until blended. Use an electric mixer if you have one.
Add the Guinness mixture to the egg mixture and beat until combined.
Add the flour mixture and beat on low until combined.
Gently mix in the chocolate chips.
Spoon the batter into your cupcake tins and bake 17-22 minutes. Let cool completely on wire racks.
12 oz package semi sweet chocolate chips
1/2 cup heavy cream
Combine ingredients in a double boiler. If you don’t have a double boiler you can make one with items that you most likely already have in your kitchen (saucepan and smaller pan). How to make your own double boiler. Continue to mix ingredients over boiling water until smooth and melted. Spread the ganache over the cooled cupcakes and let them harden. To make this process go quicker you can stick the tray in your fridge.
Bailey’s Buttercream Frosting
1 stick unsalted butter – softened
2 3/4 cups powdered sugar
1/2 tsp salt
1 tbsp + 1 tsp milk
1 tsp vanilla extract
1 tbsp lemon juice
2.5 tbsp Bailey’s Irish Cream
Using your electric mixer, cream butter and salt 30 seconds.
Add half of the powdered sugar and the milk and beat again until combined. Scrape the bowl so that it’s all at the bottom.
Add the rest of the powdered sugar, vanilla and lemon juice. Beat until combined. Scrape the bowl again.
Add the Bailey’s and beat on high for 5 minutes or until fluffy.
Stir the frosting before using and pipe or spread onto cupcakes.
Lick your fingers and then ENJOY