cupcakes

Chocolate Guinness Cupcakes with Buttercream Frosting

by nixforsix on January 15, 2010

in tailgating recipes

guinness-cupcakes

If you like Cupcakes and Guinness but don’t fancy the Bailey’s and Jameson involved in Irish Car Bomb Cupcakes, then celebrations.com has the recipe for you. The main difference between Chocolate Guinness Cupcakes and the Car Bomb cupcakes is the frosting. The Chocolate recipes eschews the Bailey’s and Jameson for another hit of Guinness in the frosting. You can also check out other spiked recipes on their site like Bloody Mary Cocktail Sauce.

Cupcake Ingredients:

* 1 Cup(s) Guinness Extra Stout
* 1 1/2 Sticks Unsalted Butter
* 3/4 Cup(s) Unsweetened Chocolate Chunks
* 2 Cup(s) All Purpose Flour
* 2 Cup(s) Sugar
* 1/2 Tablespoon Baking Soda
* 3/4 Teaspoon Salt
* 2 Large Eggs
* 3/4 Cup(s) Sour Cream

Cupcake Directions:

# Preheat oven to 350 degrees

# Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.

# Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.

# Add sugar to chocolate mixture and whisk to combine.

# Sift flour, baking soda and salt.

# In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.

# Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until encorporated.

# Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.

# Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.

# Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.

# Let cool on wire rack before frosting.

Frosting Ingredients

* 1 Cup(s) Unsalted Butter (room temperature)
* 2 1/2 Cup(s) Sifted Powder Sugar
* 1/4 Cup Milk
* 1/2 Whole Scraped Vanilla Bean
* 1/2 Tablespoon Vanilla Extract
* 1 Cup(s) Guinness Extra Stout

Frosting Directions

# In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.

# In a stand alone mixer, cream your butter for 1 minute

# Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy.

# Add scraped vanilla bean and vanilla extract.

# Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.

# Place buttercream in a piping bag with a #848 french star tip, frost cupcakes and enjoy!

(image from FlyingRiceCooker)

Tagged as: cupcakes, Guinness

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Irish Car Bomb Cupcakes

by nixforsix on August 13, 2008

in drinking,tailgating recipes

The Delightful Delicacy brings us a recipe for Irish Car Bomb Cupcakes. Hopefully you have a wife or girlfriend at your tailgate that you can convince to make these. Thanks to The Grinder for the heads up and funny commentary on Notre Dame:

“Now, obviously, the violent history of the Irish Republican Army isn’t something to joke about. I was at a college bar at Notre Dame the first time I saw a shot of Baileys and Jameson get plunked into a pint of Guinness, which was then sucked down by an Irish-studies student. At the time, I wondered if his heartbreak over the sad history of Northern Ireland was what drove him to chug that spiked pint in one gulp, but I later learned that (a) the drink will curdle if you don’t consume it quickly, and (b) that dude was totally insensitive.”

Irish Car Bomb Cupcakes

Cupcake Ingredients:
1 cup Guinness
1 stick, plus 1 tbs unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tbs vanilla extract
2 cups flour
2 1/2 tsp baking soda

Cupcake Directions:
1. Preheat the oven to 350; line a muffin tin with cupcake liners.
2. Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter.
3. Remove from heat, and whisk in the cocoa and sugar.
4. In a bowl, whisk the sour cream and the eggs and vanilla, then add to the beer mixture.
5. Sift together the flour and baking soda, and fold in the batter.
6. Pour into muffin molds and bake or 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

Frosting Ingredients:
1 stick of unsalted butter, room temperature
3 cups confectioners’ sugar
Bailey’s Irish Cream
Jameson Irish Whiskey

Frosting Directions:
1. Put the stick of room-temperature butter in a large mixing bowl and bet at medium-to-high speed for a few minutes.
2. Add a few short glugs of Bailey’s and a tiny bit of Jameson, and mix at low speed.
3. Gradually spoon confectioners’ sugar into the bowl, mixing on low speed.

Tagged as: beer, cupcakes, notre dame, whiskey

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