My only comment on this cupcakes recipe...to those of you crazy people who don't like Guinness, give this cupcake a try. The flavor of the Guinness doesn't stand out too much, in fact if I just told you it was chocolate you probably wouldn't even know there was Guinness in it. They are by for the BEST chocolate cupcakes I've ever tasted!
Bring the butter and Guinness to a simmer then whisk in the cocoa.
Beat together the eggs, sour cream and milk.
Add in the Guinness and cocoa mixture.
Add in the flour mixture.
Scoop into cupcake pans until 2/3 full.
Don't they look pretty?!
Our ingredients for the buttercream!
Beat the butter until fluffy.
Add in the Bailey's
Chocolate Guinness Cupcakes with Bailey's Butterceam
Makes 30-36 cupcakes, adapted from original recipe found here
1 bottle Guinness
1/2 cup butter
3/4 cup cocoa
2 cups flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
1/3 cup sour cream
Preheat oven to 350F. Line two cupcake pans with liners.
In a medium saucepan, over medium heat, bring the butter and Guinness to a low simmer.
While you are waiting for that to heat up, whisk the flour, sugar, baking soda and salt together in a separate bowl.
When the Guinness and butter begin to simmer, whisk in the cocoa and remove from heat. Allow it to cool a bit.
In a mixing bowl, beat the eggs, sour cream and milk together until thoroughly mixed. Add in the Guinness/cocoa mixture and beat until smooth. Add in the flour mixture a little at a time and beat until just mixed. Stir up with a spatula to ensure the batter is completely mixed. (note: this batter is quite runny, don't worry you didn't do it wrong and it bakes up beautifully...have faith!)
Scoop the batter into cupcake liners, filling about 2/3 full. Bake 17 minutes, or until a toothpick comes out clean.
1 cup butter
3 1/2 cups powdered sugar
3 Tbsp. Bailey's Irish Cream
Beat the butter until smooth and creamy. Add in half the powdered sugar, then the Bailey's, then the rest of the powdered sugar. Beat on medium high until light and fluffy.