Chocolate Guinness Stout Cupcakes with Creamy Fudge & Bailey’s Buttercream Frosting
I just finished reading a really moving book that tells the true story of Sasha Martin, called Life From Scratch. The book is sad, inspiring, raw, and sensitive. Along the way you feel the mood and emotion of her childhood as she moves into adulthood. Each chapter is a blessing of recipe(s) from her life’s journey. One of the recipes is a Chocolate Guinness Cake with Baileys Buttercream which I’ve adapted into cupcakes and added a bit of extra chocolate fudge frosting as a bonus. I’ve seen cake recipes before that use Guinness so I was especially excited to try this, and it was fabulous. Pick up her book if you haven’t read it- it’s a great read.
Happy Saint Patrick’s Day!!
Chocolate & Guinness Stout Cupcakes
recipe adapted from the book Life From Scratch by Sasha Martin
yield: 16 cupcakes
12 Tbsp (1 1/2 sticks) unsalted butter, room temp
1 Cup Guinness Extra Stout Beer (take the beer out ahead of time and let sit on the counter unopened so that it is not cold)
1 Tbsp Vanilla
3/4 Cup unsweetened Cocoa powder
1 1/2 Cup sugar
1 1/4 Cup all-purpose flour
1 tsp baking soda
2 large eggs, room temp
Preheat the oven to 350° F. In a small saucepan heat the butter until just melted, then whisk together with the Guinness, vanilla, and cocoa. While the Guinness mixture is cooling, line cupcake tins with paper liners. Whisk together the sugar, flour, and baking soda in a large bowl. Pour the Guinness mixture onto the dry ingredients, and then whisk in the 2 eggs. When the batter is shiny and smooth, pour it into the wells of the cupcake tins filling 2/3 full; exactly 1/4 cup of batter. Bake for ~ 15-20 minutes or until skewer inserted comes out clean. (baking time in a regular oven is around 19-20 minutes. I used my convection oven at 325° F and baked mine for exactly 15 minutes). Cool completely.
Prepare a piping bag fitted with a large round tip (or your choice of tip) and fill each side of the bag with chocolate fudge frosting and Baileys frosting-it’s handy to use a “two tone” piping bag if you can find one.
Dark Chocolate Fudgy Frosting
recipe adapted from Sweetapolita
1 Cup plus 2 Tbsp unsalted butter, room temp
1 Cup plus 3 Tbsp confectioners sugar
1/3 Cup (40 g) extra dark unsweetened cocoa (I used Hershey’s extra dark)
1/4 Cup hot water
1/4 Cup sour cream
1 tsp vanilla
generous pinch of salt
5 oz. bittersweet chocolate (I used Ghiradelli) melted and cooled
In a food processor place all but the melted chocolate and pulse until incorporated. Add the melted chocolate and pulse until smooth. Chill frosting is not using right away.
Bailey’s Irish Cream Buttercream
recipe from Life From Scratch by Sasha Martin
3 sticks unsalted butter, softened
1 lb. confectioners sugar, sifted
2-4 Tbsp Baileys Irish Cream
Whip the soft butter until fluffy. Add the confectioners sugar on low speed, then increase to medium high, and drizzle in enough Baileys to get the buttercream loose and fluffy. To achieve a whiter frosting whip it 5-10 minutes, scraping the bowl occasionally.