Tag Archives: chocolate cupcake

Spirited St. Patrick’s Day Cupcakes

11 Mar


Shamrocks, leprechauns and pots of gold are popping up everywhere, which can only mean one thing – the Luck o’ the Irish is upon us once again! St. Patrick’s Day is right around the corner and the social media sites are starting to get their green on. One popular St. Patrick’s Day post that is absolutely everywhere is Brown Eyed Baker’s Guinness, Whiskey and Irish Cream Cupcakes – and rightfully so! These cupcakes are simply amazing. I’ve been making them myself every St. Patrick’s Day for a few years now, and they are perfect. But it is their 3 key ingredients, a trinity of potent potables, if you will, that led me to believe it was time to include them in the b.u.i. line-up.


First, we start with the cupcake itself, a luscious chocolate cake spiked with a generous measure of what the Irish like to call “the black stuff.” In fact, the recipe calls for combining a cup of the Guinness with a cup of butter on the stove top, which smells so fabulous, you’ll be tempted to test a sip or two right then and there.


After baking, the cupcakes are filled with a dollop of Jameson’s Irish Whiskey-infused chocolate ganache – chocolate, cream, butter and whiskey – what else can I say?


Lastly, the confection is topped with the lightest, fluffiest, silkiest buttercream frosting enhanced with a hefty shot of that iconic ’70s after-dinner drink, Bailey’s Irish Cream.

The end result is a cupcake so blessed with Irish spirit, St. Patrick himself would declare it a miracle.



Guinness Chocolate Cupcakes

Thanks to Brown eyed Baker for this wonderful recipe!

1 cup Guinness Stout

1 cup butter, room temperature

3/4 cup Dutch process cocoa powder

2 cups all-purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 eggs

2/3 cup sour cream

Preheat oven to 350 degrees. Fill cupcake tins with 24 liners. Combine Guinness and butter in a heavy saucepan and bring to a simmer over medium heat. Add cocoa powder and whisk until the mixture is smooth. Let cool slightly.

In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.

In the bowl of an electric mixer,  beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low and add the flour mixture, beating briefly. Using a rubber spatula, fold the batter until completely combined.

Divide the batter among the prepared cupcake tins. Bake for approximately 17 minutes, until a knife inserted in the center comes out clean. Cool completely on a rack.

Jameson’s Chocolate Ganache

8 ounces bittersweet chocolate

2/3 cup heavy cream

2 tablespoons butter, room temperature

2 teaspoons Jameson’s Irish Whiskey

Finely chop the chocolate and transfer to a heat-proof bowl. Heat the cream in a small saucepan until simmering and pour over the chopped chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

When ready, cut out the centers of the cooled cupcakes (I use a melon-baller, which takes out the perfect portion.) Transfer the ganache to a piping bag with a wide tip and fill each of the holes to the top with ganache.

Bailey’s Irish Cream Frosting

1 1/2 cups unsalted butter, room temperature (the original recipe calls for 2 cups, but I found this amount to be enough)

5 cups powdered sugar

pinch of salt

6 tablespoons Bailey’s Irish Cream (or any other brand you may have in your cupboard)

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to low and gradually add the powdered sugar and the pinch of salt until combined. Add the Bailey’s, increase the speed to medium-high and whip for another 2 – 3 minutes. Frost and decorate as desired.



Super Bowl Chocolate Beer and Pretzel Cupcakes

26 Jan


There’s something about those classic, iconic cocktail combinations – gin and tonic, Captain & Coke, vodka and cranberry juice – that never let us down. We’ve all had that moment when the bartender asks, “What’ll you have?” and we freeze. Sure, we wanted to try something new, something fun, something trendy, but instead we fall back on the old reliable stand-by. And that’s OK, because at least we know what we’re getting and we know it’ll get the job done….what ever that job may be.


Beer and pretzels are kind of like that. A plain, simple combination that never fails to satisfy. A traditional duo that goes way back. Some might try to switch it up a little, maybe trying a crafty microbrew or some fancy honey mustard nuggets, while others are happy with a Bud and a bag of standard pretzel twists. But no matter the variation, beer and pretzels are a winning team.

And so it’s no wonder that football season seems to be the traditional time for this classic combo. Sitting on the sofa, a beer in one hand, a bowl of pretzels next to the other, eyes glued to the game. By my way of thinking, this is one of the best ways to spend a chilly Sunday afternoon.


Unless, of course, like me you’re a New England Patriots fan, watching the AFC championship game, and the nasty Baltimore Ravens just dashed your dreams of making it to the Super Bowl. That’s not a fun afternoon at all. If that’s the case, you might be better off adding that beer to some batter, drizzling those pretzels with some nice, dark chocolate and consoling yourself with a rich, decadent chocolate cupcake with lots and lots of frosting. It won’t get your team to the Super Bowl, but it does make it sting just a little bit less.

This recipe is one I adapted from My Baking Addiction. The cupcake comes out nice and moist, and the flavor of the stout really comes through. You can make the frosting more or less chocolatey by adding or reducing the amount of cocoa powder to suit your taste. And wait until serving to add the pretzels. Otherwise, they tend to soften up a little.



For the Pretzels:

36 mini pretzels twists

1/2 cup chocolate chips

Line the pretzels up on a baking sheet covered with wax paper.


Melt the chocolate chips in the microwave, stirring after every 20-30 seconds or so until fully melted. Pour the melted chocolate into a plastic sandwich bag, seal it shut and snip off one tiny corner. Drizzle the chocolate back and forth over the pretzels. Let cool completely before storing in a plastic bag.


For the Cupcakes:

Makes 36 cupcakes


1 (12 ounce) bottle stout. I used Harpoon’s Chocolate Stout

1/2 cup milk

1/2 cup vegetable oil

1 tablespoon vanilla

2 teaspoons instant espresso powder dissolved in 2 teaspoons warm water

3 eggs

3/4 cup sour cream

3/4 cup unsweetened dark cocoa powder

2 cups sugar

2 1/2 cups flour

1 1/2 teaspoons baking soda

Preheat oven to 350 degrees. Line muffin tins with liners.

In a large mixing bowl, combine the stout, milk, oil, vanilla and espresso.

Beat in the eggs, one at a time until thoroughly combined. Add in sour cream and mix until combined.

In another large bowl, whisk together the cocoa, sugar, flour and baking soda.

Gradually add the flour mixture to the wet ingredients. Batter will be thin.

Fill muffin tins about 1/2 full. Bake for 18-22 minutes, until risen and set in the middle.

Cool completely on wire racks.

For the Frosting:

1/2 cup butter

1/3 – 1/2 cup of cocoa powder

3 1/2 cups confectioners sugar

pinch salt

1 teaspoon vanilla

2-4 tablespoons 1/2 & 1/2

fleur de sel or sea salt for decorating


Cream butter until soft and fluffy. Add cocoa powder, sugar, vanilla and salt, mixing first on low and increasing speed as mixture combines. Add 1/2 & 1/2, one tablespoon at a time, until desired consistency is reached.

Frost cupcakes and sprinkle very lightly with sea salt. Garnish with chocolate covered pretzel just before serving.


Enjoy, these were  favorite!

And please let me know what you think of my recipes, my stories, my blog – I’d love to get some feedback….


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