The holiday season is upon us. Yes, indeed- Christmas trees, Mariah Carey songs, and delicious baked goods fill the air. As a newly single woman who was looking forward to her first family Christmas with her sweet husband and two dogs, I must admit… I fucking hate that Christmas is coming. All it means to me this year is bigger thighs.
Speaking of bigger thighs, I made some goodies to contribute to those last night for the Christmas Potluck we are having at work. To make sure I could get through anything else holiday-themed without punching someone in the face, I spiked them with booze. That’s right- double duty cupcakes. Liquor and sugar in a one-stop-shop.
My baby girl was eager to snatch a taste, but I told her she wasn’t allowed to have chocolate:
Anyway, here is the recipe for these. They are probably one of the most moist cupcakes I have ever made (which is saying a lot- I make a mean strawberry cupcake). I recommend enjoying alongside a supplementary glass of Guinness.
For the cupcakes
1 bottle Guinness (12 oz)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Baking Temperature: 350 degrees
Baking Time: 17 minutes
- In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
- Bring Guinness and butter to a simmer in large saucepan over medium heat.
- Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Using electric mixer, beat eggs and sour cream in a large bowl.
- Add Guinness-chocolate mixture to egg mixture and beat until just combined.
- Add flour mixture and beat on slow speed.
- Using rubber spatula, fold batter until completely combined.
- Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely before frosting.
For the frosting (I like it less sweet, so I altered the recipe here)
1 cup (2 sticks) unsalted butter, softened
3 to 4 cups confectioners’ sugar
4 tablespoons Bailey’s Irish Cream
- Place the butter in a large mixing bowl and beat until creamy and whipped.
- Gradually add the sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar.
- After all sugar has been added, add Bailey’s and milk and blend until just combined.