I had my very first Guinness at the Guinness Storehouse in Dublin, Ireland. For any of you who haven’t been on the Storehouse tour, they take you up a Guinness glass shaped museum/factory to show you the history and making of Guinness. There’s a water fall, a massive barrel room you can stand in, and a massive support beam that says ‘Everyone’s Irish on March 17’. At each new level of the Guiness shaped storehouse you get gifted a “sample”(mini pint) of Guinness, because why wouldn’t you? Needless to say at the end of tour, top of the glass, I felt pretty on top of the world!
As my friend and I stumbled out of the storehouse and found ourselves walking to Temple Bar in an attempt to find Dublin Castle, we decided that Guinness should be reserved solely for special occasions. And what is more special of an occasion to a non-Irish redhead than St.Patrick’s Day? Happy St. Patrick’s Day, you hooligans!
Chocolate Guinness Cupcakes and Baileys Buttercream
- 1 cup Guinness stout
- 1 cup butter
- 3/4 cup cocoa powder
- 2 eggs
- 2/3 cup sour cream
- 1 cup sugar
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 cups butter
- 3 1/2 cups icing sugar
- 4-5 tbsp Baileys liquor
Assembling the Cupcakes
- Preheat oven to 350*. Line cupcake pan with individual cupcake liners.
- In a saucepan, over medium heat, bring butter and Guinness to a simmer. Whisk in cocoa powder until smooth. Let cool slightly.
- In a bowl combine sour cream and eggs. Slowly fold in Guinness mixture until combined.
- In a seperate bowl mix flour, sugar, and baking soda. Gradually fold into the wet mixture.
- Divide mixture into cupcake pan, filling 2/3 the way. Bake for 16 minutes. Remove from oven let cool.
- With an electric mixer whip butter until light and fluffy. Gradually add icing sugar and Baileys. Whip until combined.
- Place frosting in piping bag and pipe onto completely cooled cupcakes.