Guinness Chocolate Cupcakes

It's almost that time again lovely people! The one day a year we all pretend to be Irish. Green beer and parties and the making of many shameful moments. Ha ha ha, but seriously, St. Patrick's day has shown us some great times and this post is in celebration of just that. These are Guinness chocolate cupcakes with Irish cream cream cheese frosting. Yes, they do taste as awesome as they sound, and they make a ton of cupcakes, perfect for bringing to a party!

For starters, Preheat your oven to 325°F and line your cupcake pan with cupcake liners. 
Next, combine all your dry ingredients including your sugar in a large mixing bowl, whisk to combine and set aside. 

The next thing you'll need to do is brew some hot coffee and open a Guinness. Guinness has these rich yet bitter undertones that compliment coffee and chocolate beautifully. You can skip the coffee and add more Guinness but I like the addition of the two. Don't worry about the alcohol, it burns out during the cooking process, so the kiddies can eat em' too. You're more left with the flavor of the Guinness. 

Combine all your wet ingredients in a separate bowl. This includes your Guinness, coffee, oil, buttermilk, eggs and vanilla. Whisk to combine and set aside.

Add your wet mixture into your dry mixture and whisk for a minute or two, or until the mixture is free of lumps. Don't be alarmed if it bubbles a lot, the beer is bubbly plus the buttermilk and baking soda will be reacting too. Do not over mix. 

Fill your cupcake liners about 2/3 of the way up, these will rise quite a bit. 

Bake for 15-20 minutes or until an inserted toothpick comes out clean. A few moist crumbs are okay, but there shouldn't be any wet or pasty crumbs attached to the toothpick. Let cool before frosting. 

To make the frosting. Beat the cream cheese and shortening for 7-10 minutes with an electric mixer, or until very fluffy. Add in your powdered sugar about a cup at a time and beat until fluffy. Add your vanilla and thin the icing with Irish cream until you achieve your desired consistency. I added some green food color to be festive.  Frost and decorate any way you wish. This recipe makes 36 medium cupcakes.  These are super fluffy and moist, I haven't ever met someone who didn't inhale these.

 2 cups cake flour (see cake flour substitute below)
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup unsweetened cocoa powder
2 cups sugar
1/2 cup hot coffee
1/2 cup guinness
1 cup canola oil
1 cup buttermilk (see buttermilk substitute below)
2 eggs
1 teaspoon vanilla

1. Preheat oven to 325°F and line baking pan with liners, parchment, or butter and flour the pan.

2. Combine all dry ingredients including sugar into a large mixing bowl.

3. Combine all wet ingredients including coffee, Guinness, oil, buttermilk, eggs and vanilla in a separate bowl, whisk to combine.

4. Add the wet ingredients into the dry ingredients and whisk for about 1-2 minutes or until smooth.

5. Pour into prepared cupcake pan and bake for 15-20 minutes or until an inserted toothpick comes out clean. If using 9'' cake pans bake for 20-30 minutes.

6. Let cool and frost with your icing of choice.

Bailey's Irish Cream Cream Cheese Frosting: 

4 cups confectioners sugar
1/2 cup softened cream cheese
1/2 cup unflavored vegetable shortening
Baileys Irish cream to thin
1/2 tsp vanilla (or to taste, to be honest I kind of like the aritficial clear vanilla in this frosting!)
1/4 tsp salt, or to taste.

1. Beat cream cheese and shortening in a large bowl for 7 - 10 minutes or until pale and fluffy.

2. One cup at a time beat in your powdered sugar until it is smooth. Add baileys in 1 tbsp increments to thin the frosting as you go. you may now also add your vanilla, salt and color.

3. Taste and adjust for consistency, vanilla and salt.


 * If you have no buttermilk, measure out one cup of regular milk and stir in 1 tbsp of white vinegar. Mix and set aside for 5 minutes. Use as you would buttermilk.

If you have no cake flour, measure out one cup of regular flour and remove 2 tbsp of the regular flour from that cup. Replace those 2 tbsp of flour with 2 tbsp of corn starch. Sift and use as you would cake flour.

* The alcohol burns out during the baking process so there is no actual alcohol in the baked cake. If you would like to omit the alcohol in the frosting, thin it with milk instead of Irish cream.