Wednesday, March 16, 2011
Luck of the Irish Chocolate Guinness Cupcakes
I took this recipe and skipped the Bailey’s Cream Cheese frosting (as divine and celebratory as it sounded) and instead used leftover Dulce de Leche frosting I had from this recipe. Because really, who doesn’t love chocolate and caramel? I thought about making green frosting, but I figured these beauties topped with gold wrapped chocolate coins would make them festive enough for St. Paddy’s Day!
Chocolate Guinness Cake
haute apple pie
1 cup butter
1 cup Guinness
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
About 1 cup of Bailey’s to drizzle on top of the cooked cake.
Bailey’s Cream Cheese Frosting
8 ounces room temperature cream cheese
2 to 2 1/2 cups powdered sugar
5-6 Tbsp Bailey’s Irish Cream
or Dulce de Leche frosting
Joy the Baker
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 cup dulce de leche, plus more for drizzling
1/4 teaspoon salt
2 to 3 cups powdered sugar
Preheat oven to 350 degrees. Melt the butter and allow it to cool slightly. Then, mix in the Guinness and cocoa powder. Set aside.
Mix the flour, sugar, baking soda and salt in a large bowl and set aside.
In a third bowl, mix the eggs and sour cream.
Slowly mix the Guinness mixture into the egg mixture. Then, add the dry ingredients. Stir until just combined.
Pour the batter into a well buttered spring form pan. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool for at least 20 minutes, remove from the pan and place on a cake plate.
Poke holes all over the top of the cake with a fork. Slowly spoon 1 cup of Bailey’s over the cake.
Next, make the Irish Cream frosting by creaming the cream cheese and confectioners sugar. Add the Bailey’s a little at a time until you reach your desired consistency. Frost your cake.
OR, make the caramel frosting: Place cream cheese in the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting.
For garnish, heat a few spoonfuls of dulce de leche over a low flame until just pourable. Then drizzle it over the cupcakes and top with a few sprinkles (or gold coins). Add a few sprinkles of fine sea salt if you’re feeling fancy.
*I made cupcakes instead, so I baked them for about 20 minutes at 350. I also threw a few handfuls of milk chocolate chips into the batter.