I am posting these early in the week, so everyone has time to make these spectacular cupcakes for St. Patrick’s Day!
I found this recipe on a fun blog, Nook & Pantry. Does it get much better? Chocolate, Guinness, Baileys all wrapped up into a little cupcake. I bet you are all saying…”WOW, these sound good!” Good does not even come close to describing these 
The hint of Guinness, surrounded by moist chocolate cake, topped with creamy Baileys cream cheese frosting is an experience you must taste for yourself. I hope you all get to indulge in these beautiful cupcakes.
XO Corey
1. Preheat the oven to 350 degrees. Prepare 2 (12 count) muffin tins with butter or paper liners.
2. In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
 3. In a stand mixer |
 4. Beat until light and |
 5. Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy. |
 6. Add the sour cream |
 7. Then with the mixer running, slowly pour in the Guinness. |
 8. Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl. |
9. Divide 1/4 cup of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
10. Bake at 350 degrees F on the middle rack for 20 – 25 minutes.
A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Set on a rack to cool to room temperature before frosting.
Here is what you need to make the Baileys Cream Cheese Frosting:
- 1 (8oz) bar of cream cheese, softened
- 1 (4oz) stick of unsalted butter, softened
- 2 cups confectioner’s sugar
- 4 -6 Tablespoons of Bailey’s Irish Cream
 |
 |
 |
|
1. In a stand mixer
with a paddle attachment or
with a hand mixer, add the
cream cheese, butter, and confectioner’s sugar and
beat until light and fluffy.
|
2. Slowly drizzle in the Bailey’s,
more or less depending
on how boozey you want
the frosting.
|
3. beat until completely incorporated into the frosting. |
Use piping bag or ziplock bag to frost!
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XO!Corey, Darryl, Big D & Little D
- >>>>>>>>FOR CUPCAKES>>>>>>>>>>
- - 2 cups unbleached all purpose flour
- - ½ cup cocoa powder
- - ¼ tsp salt
- - 1 & ½ tsp baking soda
- - 1 cup granulated sugar
- - ½ cup light or dark brown sugar
- - ½ cup unsalted softened butter
- - 2 tsp vanilla extract
- - 2 egg
- - ½ cup sour cream
- - 1 (12oz.) bottle Guinness or stout beer
- <<<<<<<<<<
>>>>>>>>>> - - 1 (8oz) bar of cream cheese, softened
- - 1 (4oz) stick of unsalted butter, softened
- - 2 cups confectioner’s sugar
- - 4 -6 Tablespoons of Bailey’s Irish Cream
- >>>>>>>>FOR CUPCAKES>>>>>>>>>>
- Preheat the oven to 350 degrees. Prepare 2 (12 count) muffin tins with butter or paper liners.
- In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer with a paddle attachment or with a hand mixer, add the butter, granulated sugar, and brown sugar.
- Beat until light and fluffy.
- Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
- Add the sour cream and beat in.
- Then with the mixer running, slowly pour in the Guinness.
- Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
- Divide ¼ cup of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
- Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Set on a rack to cool to room temperature before frosting.
- <<<<<<<<<<
>>>>>>>>>> - In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy.
- Slowly drizzle in the Bailey’s,more or less depending on how boozey you want the frosting.
- beat until completely incorporated into the frosting.
ooo those sound yummers!
super cute pic of you btw.
Thanks girl!
OMG Keeley…. they are sooooooooo good. And were super easy to make!
I agree.. Super cute pic of you!
You guys are so funny! Thanks you
OH. MY. YUM! Guinness makes everything taste better
I made a Guinness chocolate cake last year for St. Pat’s (used Nigella’s recipe) and couldn’t believe the depth the stout added to the cake.
XO,
~Melissa
I have had to talk myself out of eating my second cupcake today.
Wow! That is a winner of a recipe! Good way to use up the Guinness I need for another recipe cuz I don’t drink Guinness! LOL
I’ll have you know that finding this recipe made me totally shift gears and these are actually in my oven at this very moment. I was going to make espresso spiked chocolate cupcakes for the hubby’s birthday, but when I showed him this, that idea was squashed. Usually I would reduce the temp of the oven to cook in a nonstick pan, but looks like you used a nonstick and they came out good. I’m reposting on my blog with a link back to you.. hope that’s okay! Thanks!!
How fun!
Making this icing to put on top of cupcakes for Teacher Appreciation!
I bet the teacher will appreciate it! hehehe
Oh these look Great!!!! I love cupcakes and cupcakes with booze is even better! Check out my Shamrock Boozy cake at the Sweet Spot and also I have Irish Cream Coffee Cupcakes on the blog this month!
Going to make these for a party tomorrow! Yumm!
I made these yesterday!! LOVED it!
does the alcohol get baked out?