I have a baking degree, which means I’ve always been fond of desserts. And something about the spring breeze has had me rummaging through my recipe books. How does this relate to cocktails? Because I love baked treats with a boozy kick. This week’s focus is on cupcakes, one of my all-time favorite desserts. In honor of St. Patrick’s Day, I’ve pulled a recipe from Kate Legere’s book “Intoxicated Cupcakes” that’s just too good not to be included in your Irish-themed festivities. It’s loaded with chocolate, Guinness, and whiskey. Slainte!
Guinness Chocolate Cupcakes
1 cup Guinness Stout
6 tablespoons salted butter
4 ounces unsweetened baking chocolate
2 cups granulated sugar
¾ cup sour cream
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
2 teaspoons baking soda
Preheat oven to 350 degrees, and line a cupcake pan with 18 cupcake liners. In a bowl, combine the beer, butter, and chocolate in a double boiler, and stir until smooth. When three-quarters of the chocolate has melted, remove the mixture from the heat. Add the sugar, stirring until the granules melt.
In a large bowl, combine the sour cream, eggs and vanilla. Use an electric mixer on medium speed to beat until combined. Slowly add the beer mixture. When smooth, add the flour and baking soda, mixing until smooth.
Pour the batter into prepared cups, and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes, and then remove cupcakes from the pan to cool completely. Frost cupcakes and enjoy!
1 8-ounce package cream cheese at room temperature
6 ounces white chocolate, melted and cooled
1 stick salted butter
1 tablespoon whiskey
Beat the cream cheese until fluffy. Slowly add the cooled, melted white chocolate, butter, and whiskey. Use a mixer on medium-high speed to beat until light and fluffy.