Such delicious cupcakes...that will be delightful all year round.
Chocolate and Guinness cupcakes with Bailey's Irish Cream frosting
Makes 11 - 12 cupcakes
1/2 cup Guinness
6 tablespoons molasses
1/4 teaspoon baking soda
1 cup flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, room temperature
2 teaspoons grated orange zest
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg yolk
4 ounces cream cheese
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
2 tablespoons Bailey's Irish Cream liqueur
to make cupcakes.
preheat the oven to 350 degrees. Line cupcake wells with paper liners. In a medium saucepan, combine the stout and the molasses and bring to a boil over medium-high heat. Remove from heat and stir in the baking soda; the mixture will foam up. Set aside until cool, about 20 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. In a large bowl, beat the butter, orange zest, brown sugar, and granulated sugar until fluffy, about 2 minutes. Add egg and egg yolk, and beat until combined.
Add the flour mixture in 3 additions, alternating the beer-molasses mixture, stirring in between additions with a wooden spoon. Fill in the prepared cupcake wells with batter so that they are two-thirds full. Bake the cupcakes until a toothpick comes out clean, about 18 minutes. Transfer to a cooling rack.
to make frosting.
in a medium bowl, combine the cream cheese and butter, and beat until fluffy, about 2 minutes. sift half the powdered sugar over the frosting, and beat to combine. repeat with remaining powdered sugar. add the Bailey's liqueur, and beat to combine. spread the frosting on the cooled cupcakes.