Guinness Cupcakes with Irish Cream frosting

 

 

The cupcakes are light and tender and a quick mix that has great flavors.  A perfect way to use that last bottle of Guinness, if you don’t drink it first.

In a med bowl, whisk the Dry together:

• ¾ cup coco powder
• 2 cups sugar
• 2 cups flour
• 1Tb baking soda
• pinch salt

 

In a large bowl, whisk the Wet together:

• 1 bottle warm Guinness Draught
• 1 stick melted butter
• 1Tb vanilla

 

Using whisk beat in, one at a time:

• 3 eggs

 

Stir in:

• ¾ cup plain greek yogurt (or flavored with vanilla or honey, if you prefer. Omit vanilla)

 

Adding in parts, add Dry into Wet and beat until you have a mostly smooth batter.

Spoon batter into lined or greased cupcake tins and bake, turning, for 12-14 minutes at 350 degrees.

Top with Chocolate Irish Cream Frosting.

This is a good chocolate frosting with a mousse like texture but the chocolate overwhelmed the Irish cream and next time I will either do this with whiskey or make an Irish Cream cheese frosting.

Begin by setting up a large pan of ice water and a double boiler with a large bowl.

In the large heatproof bowl whisk together:

• 2 large eggs
• 2 cups powder sugar
• ½ cup Irish Cream or Whiskey
• Pinch salt

 

Place the bowl on the double boiler and heat, while stirring, until mixture reaches 160 degrees. Stir in:

• 4oz unsweetened chocolate, finely chopped
• 6Tb unsalted butter, diced

 

Stir until chocolate and butter have melted in. This should be smooth and glossy. Then stir in:

• 2tsp Irish Cream or Whiskey

 

Now place bowl into ice bath, and with a mixer, beat until it becomes frosting consistency.  This should stiffen up, lose its sheen and turn a paler milk chocolate color.

Extra frosting can be stored in the fridge for up to a week.