I got inspired to make some Irish-themed cupcakes with some of the blogs I’ve seen cranking out cute images of green sparkles and leprechauns. Usually my go-to is to run into Homegoods or one of the Kroger Marketplaces for little shakers full of colored sugar and sprinkles shaped like clovers and whatever else is fitting for the season. Homegoods – Easter explosion. Kroger Marketplace – Pastels threw up. WTH?! Did I miss St. Patrick’s Day? It’s only March 11!
I had to grab a couple things from here, and a couple things from there, but I think that the end result is kind of festive, no? The only things I changed here, were to use a Great Lakes Edmund Fitzgerald Porter instead of a stout (I think the chocolate flavors are more present) and I used Irish Cream flavored syrup instead of alcohol (just what I had on hand). I also took the suggestion to cut the frosting with half cream cheese instead of using all butter. They turned out fantastic. Melt-in-your-mouth delicious!!! I made my boyfriend take them to work so I wouldn’t eat any more!
Chocolate Stout Cupcakes with Irish Cream Frosting
Inspired (and reposted) by The Culinary Chronicles
Makes 24 cupcakes
1 Cup Stout Beer
1 Cup Unsalted Butter
¾ Cup Quality Unsweetened Cocoa Powder
2 Cups All Purpose Flour
2 Cups Granulated Sugar
1½ Teaspoons Baking Soda
¾ Teaspoon Salt
2 Large Eggs
⅔ Cup Sour Cream
Irish Cream Buttercream:
4 to 5 Cups Confections Sugar
2 Cups Unsalted butter, at room temperature
4 to 5 Tablespoons Irish Cream Liqueur
Preheat oven to 350°F. Line cupcake cups with paper liners.
Prepare the cupcakes: Put the butter with the stout beer in a sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth. Cool slightly.
In a large bowl, whisk the flour, sugar, baking soda and salt. In a mixer bowl, beat the eggs and the sour cream together. Add the beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat briefly just to combine. Using a rubber spatula, fold the batter until completely combined, making sure to incorporate little pockets of flour on the bottom so that the batter is of equal consistency everywhere.
Fill the cupcake liners about 2/3 of the way if you want flatter cupcakes and 3/4 if you want domed. Bake for about 17 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely to room temperature.
Prepare the frosting: In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add about half of the powdered sugar a few spoonfuls at a time until incorporated. Slowly drizzle the Irish Cream and whip until combined. Add the rest of the powdered sugar until your desired consistency has been achieved.
Assemble: Fill a pastry bag and pipe buttercream on top of cooled cupcakes. Garnish with sprinkles or other adornments. Enjoy!
Happy St. Patrick’s Day, everyone!