Happy St. Patty’s Day! We didn’t have any green beer this year, instead we decided to cook a little bit of Irish food at home. Sam made corned beef and cabbage in the crock pot, and I tried this dish for the first time. I really enjoyed the saltiness of the meat, delicious!
For dessert, I made some cupcakes. Since we already had Guinness on hand, I figured this would be a great time to try out a new recipe. I wanted to add some green sprinkles on top, but we didn’t have any. The cupcakes had a great chocolate flavor which the beer enhanced. I didn’t make the frosting too sweet, and the cream cheese flavor still lingered just a bit- yummy!
Also, my first batch had 2 different sized forms, one had the big one’s, while the other had the mini-bites. I highly recommend the mini bites, the others came out a little dense.
St. Patrick’s Guinness Cupcakes
Adapted from: Bunky Cooks Blog
3/4 cup cocoa
2 cups sugar
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 can of Guinness (14.9 oz)
1 stick of butter, melted
1 tbsp vanilla extract
3/4 cups sour cream
8 oz cream cheese, room temperature
3/4 cup heavy whipping cream
2 cups confectioners sugar (more can be used)
In a medium bowl beat the cream cheese on medium speed with a hand mixer, until it’s lightly fluffy. Slowly, beat in the heavy whipping cream. Then on low speed, slowly mix in confectioners sugar, until it is smooth and incorporated. Cover, and refrigerate until ready to use.
Preheat the over to 350 degrees. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda and salt. In a stand mixer, combine the Guinness, butter and vanilla. Then, one at a time, beat in the eggs. Finally, mix in the sour cream, until the mixture is smooth. Slowly, mix in the dry ingredients into the wet mixture.
Lightly grease muffin tins. Divide the batter between the muffin cups, filling each 3/4 full. Bake for about 20-25 minutes, until they are soft and tender. Take them out of the oven, and cool them. Finally, top each cupcake with some of the frosting!