This was my contribution to St. Patrick’s Day. The Guinness, chocolaty cupcakes are perfect, light in texture, very moist, dark and decadent and the Baileys frosting packs a punch….a very yummy punch….maybe too yummy and eating a few of these cupcakes might have you singing jolly songs to the top of your voice and you might not be too surprise if you see that little rascal of a leprechaun hiding in the shadows 🙂
110g Butter (unsalted), room temperature
50g Cocoa Powder
1 medium Egg
75ml Sour Cream
110g plain Flour
225g Castor Sugar
3/4 teaspoon Bicarb of Soda (Baking Soda)
Pinch of Salt
1. Preheat oven to 180°C.
2. Heat the Guinness and the butter in a pan over a low heat, until the butter has melted. Set aside to cool.
3. Whisk in the cocoa, make sure it is well blended.
4. Whisk the egg and sour cream together.
5. Gradually stir the Guinness mix into the egg mix.
6. Sift the dry ingredients in and gently fold in.
7. Spoon the mixture into the prepared muffin tin.
8. Bake for 18 minutes, then turn the oven off, but leave the cupcakes in for a further 5 minutes.
9. Let cool for 5 minutes in the pan and then remove and let cool completely before frosting.
Ingredients for the Buttercream: Makes enough for 24 Cupcakes
1 cup Butter, room temperature
3 cups Icing Sugar/Powder Sugar
5 tablespoons Baileys Irish Cream
2 teaspoons Vanilla Extract
1. Whisk the butter and sugar together.
2. Add the Baileys cream and vanilla extract and mix well until the mix is smooth and all the sugar has dissolved. (An electric mixer is the best for this job)
3. Decorate the cupcakes as you wish.