It is said that to wear green on St. Patrick’s Day is to become invisible to the eyes of the leprechauns, who are said to pinch anyone they can see. While in the United States, St. Patrick’s Day is a pub forward holiday I often find myself holed up in my kitchen baking a decidedly non-Irish treat that even the most sneaky of leprechauns wouldn’t be able to trick me out of, our chocolate stout cupcakes with Irish whiskey caramel and Bailey’s frosting. Yum!
Ingredients for Chocolate Stout Cupcakes
- 1 cup Stout beer
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons salt
- 2 large eggs
- 2/3 cup sour cream
Method for Chocolate Stout Cupcakes
Preheat oven to 350 degrees. Line 24 cupcake cups with liners.
Combine stout beer and butter in a heavy, medium saucepan. Bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from heat and cool slightly.
In a separate bowl, whisk the flour, sugar, baking soda and salt. Set aside.
In the bowl of an electric stand mixer, combine eggs and sour cream. Beat until fully combined. Turn mixer to low speed and slowly add the stout beer-chocolate mixture, gradually add the flour mixture and beat 1-2 minutes.
Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners.
Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
Bourbon Caramel for Chocolate Stout Cupcakes
Ingredients for the Bourbon Caramel
- 2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon light corn syrup
- 1 cup heavy cream
- 1 tsp. vanilla
- 1/2 cup bourbon
- pinch of salt
Method for Bourbon Caramel
In a medium saucepan, bring the sugar, water, and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
Continue cooking, without stirring, until an amber caramel forms, about 6 minutes. Remove from the heat and carefully stir in the cream. Let cool for 1 minute, then stir in the bourbon, vanilla and salt.
Bring the mixture to a boil over moderate heat and cook, stirring, for 1 minute. Cool before using.
Store in the refrigerator and warm before using.
Baileys Frosting for Chocolate Stout Cupcakes
Ingredients for the Baileys Frosting
- 1 cup unsalted butter
- 2 1/2 cups powdered sugar
- 3 tablespoons Baileys Irish Cream liqueur
- Sprinkles, optional
Method for the Baileys Frosting
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes until light and fluffy, scraping the sides of the bowl occasionally.
Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until fully combined and mixture is fluffy.
Using a piping tip (smallest one) create a hole in the center of the cupcake to fill with caramel.
Using your favorite decorating tip, or an offset spatula, frost the cupcakes with the Baileys frosting and decorate with sprinkles, if desired.
Store the cupcakes in an airtight container.
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