Sweet To Drink, Bitter To Pay For
This week I had one of those rare weekdays off, I love my 9-5 and working in a bank I get those holidays too! I am however required to work at least one Saturday a month, which I am totally cool with, It means sometime that week I am so sleeping in. Thursday was my free day which was perfect considering once a month we have snack day that happened to be Friday. While I was out running my regular I-Work-During-These-Hours-I-Have-To-Do-Everything-I-Usually-Can't errands, I stopped by our handy-dandy Beers of the World store to pick up a Guinness.
Irish Car Bomb cupcakes are my absolute favorite, I love the smooth, chocolaty, Guinness flavor and they are not complete unless you do the Bailey's butter cream (duh.) I also picked up a French Vanilla Kahlua I had never tried before, but that there is for another day. I made one batch of each flavor 12 regular size and obscene amounts of mini's, I had so many cupcakes I was able to distribute them between 8 friends and send some with Tim AND take them to work. I've made these so often and the consensus is unanimous, they truly are amazing. Perfect for a Saint Patrick's Day celebration, but I like them whenever!
First Things First:
Preheat it! The Usual 350 degrees.
What you need:
1 Cup Guinness
1 Cup (2 sticks) Unsalted Butter
3/4 Cup Cocoa
2 Cups All Purpose Flour
2 cups Granulated Sugar
1 1/2 Tsp Baking Soda
3/4 Tsp Salt
2/3 Cup sour cream
What you do:
Simmer your Guinness and Butter, when everything is melted and nice and toasty, whisk in your cocoa. While that's doing it's thing, in a separate bowl whisk or sift together your flour, sugar, B-soda, and salt to combine.
Beat your eggs and sour cream until it's combined nicely, and in the Guinness, Butter and cocoa mixture and beat it until it's combined once more.
Slowly add in your dry ingredients and beat it until smooth.
Line your Cuppy pans, mini or regular, fill about 3/4 full and bake for approximately 13 Minutes for mini's and between 17-20 for regular cuppys. Keep an eye on them, my oven isn't very consistent so one batch for me might be 14 minutes and another might be 19. I recommend checking them after 10.
Bailey's Butter Cream:
What you got:
2 Sticks Unsalted Butter, softened
1 Tsp Vanilla
3-5 Tbsp Bailey's*
2 1/2-3 1/2 Cups powder sugar*
Beat your butter until it's fluffy, add your Vanilla and Bailey's and beat until incorporated. Add in your powder sugar 1/2 cup at a time and beat very well in between, this is a nice fluffy butter cream, perfect for these cuppys for sure. Pipe it on cooled cakes or spread it with a spatula for that rustic look.
*It might be best to add the Bailey's a little at a time after every cup or so of sugar, test it in between, make sure it's right for you. I almost never measure my sugar or flavorings when I do this. I'm a taster! It's a perk.
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