Thursday, December 16, 2010

My favorite chocolate cupcake recipe ever.

Earlier this year, I ran across this amazing (complete understatement) recipe for what the website called "Guinness Gasm" cupcakes. I made them for St. Patty's Day and my life has been a million times better ever since. The recipe, essentially, is a chocolate cake with a buttercream frosting, but the kick is that the cake has Guinness Stout in it and the frosting they use has Bailey's Irish Cream Liquor in it so it is like an Irish Car Bomb in cupcake form! To be honest, this is my "go-to" chocolate cake because it's delectable! I am going to put the recipe on here for you all, but I highly suggest going to the website itself and reading their recipe because whoever wrote it has an incredible sense of humor.
Cupcakes (makes 24):
1 cup Guinness
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream

1. Pre-heat oven to 350 degrees and line your cupcake trays. You can make normal or mini-sized cupcakes.
2. Chop the butter into squares, doesn't have to be perfect it just helps it melt faster, and throw them into a sauce pan over medium heat. Add the Guinness and let it come to a simmer (this helps cook off the alcohol, but not the stout flavor).
3. As the butter and beer are simmering, whisk together the flour, sugar, baking soda, and salt into a large mixing bowl.
4. After the butter and Guinness have simmered, remove from heat and add the cocoa powder. Let this cool for a minute.
5. In a separate bowl, beat the eggs and sour cream together with an electric mixer until smooth. Combine this mixture with the cooled butter and Guinness concoction.
6. Combine the creamy chocolate Guinness goodness into the bowl of dry ingredients (flour, sugar, baking soda, and salt) you have set aside. Gently stir until all is combined.
7. Fill your cupcake trays, each cup should be 3/4 of the way full.
8. Bake the cupcakes for 15 minutes.
9. Allow the cupcakes to cool before frosting them!

3 to 4 cups confectioners sugar
1/2 cup room-temperature, unsalted butter
3 to 4 tablespoons Baileys Irish Cream

1. Put the butter in a bowl (or your electric mixer) and beat it until it's some sort of fluffy.
2. Mix in the confectioner's sugar one cup at a time.
3. Finally, add in the Bailey's one tablespoon at a time until it has enough flavor for you.
4. Frost your delectable chocolate cupcakes once they are cooled.

You can also use a simple buttercreme frosting if you aren't a big drinker (which basically means, replace the Bailey's with 1 teaspoon of Vanilla Extract).

These cupcakes are always a big hit, so if you are making them for a party, make a lot. :)

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