The sky over Bangkok has been low and grumbly for the past two days. It’s a good reminder of how fortunate we are for the sunshine and warmth here this time of year. I feel particularly fortunate for our sunshine in March. March is a month in need of a few “extras”. For me, it’s no longer a cold winter month, but yet it still seems like a month that is naturally lacking in perks. No days off work, no big holidays to celebrate. It needs some love.
That’s where these cupcakes come in.
When in doubt, fudgy chocolate cupcakes with a hint of rich stout can, I’m certain, fill any void. Add some creamy frosting, and things really start looking up.
This year, I plan to squeeze as much as I can into March. We’re headed to the beach this weekend which, any way you slice it, is a recipe for a good time. St. Patrick’s Day will surely provide an excuse for some fun as well. These cupcakes may be making a repeat appearance, and in honor of my husband and his Irish roots, I’ve been pinning St. Patrick’s Day ideas like crazy. Irish Stout Ice Cream Floats? I’ll take two!
I knew that Guinness Stout Cupcakes had great potential, after last year’s endeavor into Guinness Chocolate Cake. The flavor of Guinness enhances the chocolate flavor, and in both items I’ve baked with the stout, the result has come out impossibly moist and with a perfectly light crumb.
Wit March upon us, Kim’s Guinness Stout Cupcakes caught my eye. The recipe includes a Bailey’s Irish Cream frosting. Though I wasn’t up for buying a bottle just to use in this recipe, I couldn’t resist providing the frosting recipe below. I made the exact frosting recipe, without the splash of Bailey’s, but if you have some around, I think it would be a spectacular addition.
- ¾ cup of unsweetened cocoa
- 2 cups sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- pinch of salt
- ½ cup (1 US stick) butter, melted and cooled
- 1 Tablespoon pure vanilla extract
- 1 bottle of Guinness stout beer, room temperature (see note)
- 3 large eggs
- ¾ cups sour cream
- Preheat to 350 degrees F. Grease a muffin tin or line with cupcake liners.
- In a small mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
- In another large mixing bowl, combine the melted butter and vanilla. Whisking the liquids as you pour, slowly add the stout. Beat in eggs, one at a time. Add sour cream and whisk until the mixture is smooth. Add the dry ingredients in 3-4 increments, stirring just to combine between each addition.
- Fill the prepared pan so that each space is a bit more than ¾ full (this should make approximately 18 cupcakes). Bake until the cupcakes are just set, 16-18 minutes, rotating the pan halfway through cooking.
- 3 sticks unsalted, softened to room temperature
- 4 cups powdered sugar
- 3 Tablespoons Bailey’s Irish Cream liqueur
- Cream butter until smooth. Slowly add in powdered sugar a bit at a time, scraping down the sides as needed. Add Bailey’s and beat until combined and smooth.