CHOCOLATE CUPCAKES WITH BAILEY'S CREME FROSTING
Perfect for that St. Patrick's Day party or if you want something chocolatey and delicious!
Provided by pinkegobox
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
- Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
- Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter.
- Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.
- While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.
- Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.
- Spread frosting on cooled cupcakes.
Nutrition Facts : Calories 367 calories, Carbohydrate 51.4 g, Cholesterol 49.4 mg, Fat 17.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 10.9 g, Sodium 267.2 mg, Sugar 38.1 g
GUINNESS® CUPCAKES WITH GUINNESS® FROSTING
A friend of mine suggested that I try Guinness® cupcakes as my next baking adventure, and they came out amazing.
Provided by Rebecca Lamb
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
- Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
- Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.
Nutrition Facts : Calories 298 calories, Carbohydrate 43 g, Cholesterol 42.3 mg, Fat 13 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 136.3 mg, Sugar 29.9 g
GUINNESS CUPCAKES WITH BAILEY'S FROSTING
The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy
Provided by DrGaellon
Categories Dessert
Time 1h5m
Yield 24-30 cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
- In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
- Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
- Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
- Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
- Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.
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