I have something to get off my chest. A minor pet peeve of mine that too many people are guilty of. St. Patrick’s Day is this Sunday and I certainly don’t want any of you looking foolish while touting your whereabouts or whatshappenings on Facebook or Twitter on this drunken Irish holiday. If you are going to shorten St. Patrick’s Day to St. Paddy’s Day, it’s Paddy, not Patty. Patty is a name for a girl (short for Patricia) or a burger. Paddy is derived from the Irish, Pádraig, hence those mysterious double-Ds. Here is some other Irish info you might want to enlighten yourself on before indulging this weekend.
Now, let’s talk about dessert! I have saved this recipe for a year, just waiting to make it for this holiday. I wouldn’t hang on to this recipe for another year before making it again! You shouldn’t either.
These little buggers turned out great! The Guinness really brings out the cocoa but keeps the cupcakes super moist and airy, with a sinful chocolatey delight! I was worried that the frosting might be too liquor-y tasting, but once it was paired with the cupcake, they complimented each other perfectly. The frosting is light, fluffy and perfectly sweet. I am looking forward to serving these at our pre-St. Paddy’s Day celebration on Saturday!
**UPDATE: 3/19/2013 – Everyone loved these cupcakes. I brought leftovers to work and one of my co-workers said it was the best cupcake she’d ever eaten. What a compliment! I had several other nice compliments from everyone who tried them. What a hit!
Guinness Cupcakes with Bailey’s Buttercream Frosting
Source: Adapted from Tide and Thyme
Servings: 22 cupcakes
For the cupcakes:
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
1 bottle Guinness
2 sticks unsalted butter
3/4 cup unsweetened cocoa powder
2/3 cup non-fat plain Greek yogurt (sour cream will work too)
For the frosting:
1 stick unsalted butter
3 to 4 cups confectioners’ sugar
3 tbsp Bailey’s Irish cream
1 tbsp heavy cream
1. Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking soda and salt. Set aside.
2. In a saucepan, bring Guinness and butter to a simmer over medium heat. Once butter has completely melted, whisk in cocoa powder until smooth. Remove from heat to cool slightly.
3. In the bowl of a stand mixer, beat eggs and yogurt until blended. Add Guinness and butter mixture and mix until just combined. Slowly add in flour mixture and beat until mixture is well combined.
4. Line cupcake pan with liners, and fill liners 2/3 – 3/4 of the way full. Bake until cakes are just cooked through and an inserted toothpick comes out clean, about 17 minutes. Cool slightly, remove from pan and let cool completely on wire rack before frosting.
5. For the frosting, place butter in the bowl of a stand mixer and beat until creamy. Gradually add the sugar, about 1/2 cup at a time, mixing well in between additions. Add sugar until the frosting is desired consistency (making it just slightly thicker is ideal because the Bailey’s and cream will loosen it up a bit). Add Bailey’s and cream and whip until combined. Add additional sugar if necessary. Frost cupcakes once they’ve cooled completely.