Usually, St. Patrick’s Day is not a huge deal for me. I mean, sure, I love a good corned beef roast and I never say no to potatoes, but it’s not a holiday I generally view with much anticipation. I must be feeling quite sentimental this year since all the little holidays are speaking to me (read also: Valentine’s Day). I was disappointed to find out that this year it falls on a Saturday–I wanted to be a be-shamrocked señorita. Thanks for nothing, Leap Day.
Needless to say, I’m feeling pretty Irish lately. And what better way celebrate this national pride than with a little Guinness and Bailey’s? The Guinness lends a subtle flavor to the cupcakes, which are moist and tender, and the Bailey’s is the perfect creamy finish to each bite.
Adapted from Sweet Pea’s Kitchen
1 cup Guinness stout
2 sticks unsalted butter
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1 1/1 teaspoons baking soda
3/4 teaspoon salt
2/3 sour cream
Preheat oven to 350°. Line muffin tins with cupcake papers.
In a saucepan set over medium heat, melt together butter and Guinness. Whisk cocoa powder into the mixture until well-combined. Set aside to cool while you complete the next steps.
In a large mixing bow, sift together the flour, salt, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, mix together eggs and sour cream until the mixture turns light yellow. Add the chocolate Guinness mixture and continue beating until smooth. Add the dry ingredients and mix on low speed until just combined.
Transfer the batter to the tins, filling each about 2/3 of the way full. Bake about 15 minutes, until a skewer inserted in the middle comes out clean. Let cool completely before frosting.
1 stick unsalted butter, softened
3 cups powdered sugar
5 tablespoons Bailey’s Irish Cream
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy. With the mixer on low, gradually add the powdered sugar. Add the Bailey’s and beat until the frosting comes together. You may need to adjust the amount of Bailey’s by 1 or 2 tablespoons to obtain the right consistency for your frosting. Pipe the frosting on to the cupcakes using a pastry bag fitted with a large star tip.