I know you’re probably being inundated with St. Paddy’s Day-related recipes right now, but I’m jumping on the bandwagon – after all, whether you’re Irish or not, who couldn’t use some chocolate-y stout cupcakes topped off with boozy Bailey’s Irish cream frosting? This recipe makes two dozen cupcakes, so you’ll have plenty to share with your friends. I sent a dozen of them to work with the hubby, who reported back that they were a big hit with his co-workers. If you want to go all out, serve them with some homemade shamrock shakes! Enjoy and have a great weekend!
- 2 cups flour
- 2 cups sugar
- 1/2 cup cocoa powder
- 1/8 tsp ground cardamom
- 1/4 tsp salt
- 1 1/2 tsp baking soda
- 1 cup unsalted butter
- 6 ounces plain Greek yogurt
- 2 eggs
- 1 (12-ounce) bottle Guinness Stout
For the icing:
- 2 sticks salted butter, softened
- 5 cups powdered sugar
- 4-5 Tbsp Bailey’s Irish cream
- Green sprinkles, if desired
Preheat the oven to 350 degrees and line two cupcake tins with cupcake liners. In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, cardamom, salt, and baking soda.
In a large mixing bowl, beat the butter until pale. Beat in the yogurt, and then the eggs one at a time. Gradually beat in the stout, and then the dry ingredients half at a time. Spoon the batter into the prepared tins and bake about 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the tin before removing to a wire rack to cool completely.
To make the icing, cream together the butter and sugar in a large bowl, adding in the Bailey’s when the mixture becomes thick. If the icing is too thin, add more powdered sugar; if it’s too thick, add more Irish cream until you’ve reached the desired consistency. Pipe the frosting on to the cupcakes and then add green sprinkles, if desired.