While the name of these cupcakes is certainly politically incorrect, the taste is quite irresistible. The rich, full-bodied combination of chocolate and Guinness beer in the cake combined with the creamy sweetness of the frosting is downright wonderful. I hope you make these soon so you can taste their awesomeness! Make them for your Friday night get-together with your friends!
I made them for my friend Bryson on his birthday, per his request. Bryson was one of the first people I met in college, as he was suitemate to my boyfriend during our freshman year! In the four years since then, I’ve come to know Bryson as a kind, forgiving, fun-loving, faithful-till-the-end friend. He’s also very much the manly-man! Tha BF and I visited him at his home one summer, and found that his brother, his dad, and he had built a MAN-CAVE in their yard, complete with a motorcycle workshop, minifridge with frosty mugs, and a gun safe. Oh yes, I kid you not! So I agreed that these cupcakes, inspired by a guiness/bailey’s/jameson drink, would be perfect for his birthday. (SHOUTOUT, BRYSON!)
I got the recipe from the wonderful Annie of Annie’s Eats. Yeah, I gotta admit that I wanna be like her! She’s a loving wife, mother of 2 (gorgeous) kids, M.D., and blogger extraordinaire, and I can’t imagine her feeding her family anything not homemade. Check out her blog! You will love it!
“Irish Car Bomb” Cupcakes
1 c. Guinness stout
2 sticks unsalted butter
3/4 c. unsweetened cocoa
2 c. all-purpose flour
2 c. granulated sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2/3 c. sour cream (I used vanilla yogurt)
1. While your oven preheats to 350, line two cupcake pans with paper liners.
2. In a medium saucepan over medium heat, melt the butter with the stout. Whisk in the cocoa powder until smooth, then remove from heat to cool.
3. In a large mixing bowl whisk/sift the flour, sugar, bakingsoda, and salt together.
4. Beat the eggs and sour cream until well blended, then add in the stout and butter mixture.
5. Pour in the dry ingredients and mix gently until just incorporated.
6. Fill each cupcake liner with the batter until 2/3 full. Bake them in the oven for around 17 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
Bailey’s Irish Cream Frosting
1 stick (1/2 c.) unsalted butter at RT (room temp)
3-4 c. powdered sugar
4-8 tbsp. Bailey’s Irish Cream
1. Cream the butter with your mixer until light and fluffy.
2. Gradually incorporate the powdered sugar
3. Mix in the Bailey’s. You can play around with the amount of Bailey’s and powdered sugar that you add, until it’s your desired consistency.
4. Frost your cupcakes!
Do these strike your fancy? Would you like to make these for someone one day so that you can have your own batch of rich chocolatey, Guinness-y, Bailey’s-y goodness?! Who would you make these for? Even if you’re the only one eating these, let me know in the comments below!