Monday, March 18, 2013

Dark Chocolate Stout Cupcakes with Baileys Irish Buttercream

Top o' the morning. I brought these into the office today to make our Monday a little more bearable. The deep, rich flavor of the beer complements the dark chocolate and makes for a dense and moist cake. Topped with the sweet, boozy Baileys Irish Cream frosting. This combination is beyond delicious and one of my new favorite chocolate desserts. Which is saying a lot.

  • 1 1/2 sticks unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1 cup Guinness Extra Stout
  • 1 tablespoon real vanilla extract
  • 1 1/2 cups sugar
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 2 eggs
Baileys Irish Buttercream
  • 1/2 lb unsalted butter, softened
  • 1 cup vegetable shortening
  • 1/4 cup milk
  • 1/4 cup Baileys Irish Cream
  • 1 teaspoon real vanilla extract
  • 5 cups confectioners' sugar

  1. Preheat oven to 350 degrees F.
  2. Melt the butter in a small saucepan.
  3. Whisk in the Guinness, cocoa, and vanilla extract. Remove from heat.
  4. In a large bowl, combine the sugar, flour, and baking soda.
  5. Pour the Guinness mixture onto the dry ingredients, then whisk in the eggs.
  6. Pour evenly into greased cupcake pans.
  7. Bake for 15-20 minutes.
  8. Allow the cupcakes to cool before icing.
* This cake recipe is adapted from the Global Table.

Baileys Irish Buttercream
  1. Cream together butter and shortening until smooth.
  2. Slowly add the milk, Baileys, sugar, and vanilla extract.
  3. Continue beating on medium speed until smooth and creamy.
  4. Spread or pipe generously on top of the cupcakes.