Guinness beer and chocolate go hand in hand to make these rich cupcakes. The Bailey's frosting and Irish Whiskey caramel sauce complete this delicious Irish Trifecta!
3 Ounces (6 tablespoons) Irish Whiskey
¼ Cup heavy cream
¼ Teaspoon salt
1 Cup sugar
¼ Cup water
1 Cup Guinness beer
1 Cup butter (unsalted)
¾ Cup cocoa powder
2 Cups flour
2 Cups sugar
1-½ Teaspoons baking soda
¾ Teaspoons salt
⅔ Cup sour cream
½ Cup butter (unsalted - room temperature)
3 Cups powdered sugar
¼ Cup Bailey's Irish Cream
These Guinness cupcakes are indulgent, but Saint Patrick's Day comes only once a year! I like to place the caramel sauce in a squeeze bottle to make it easier to add to the frosted cupcakes. If you don't have a squeeze bottle, you can put the cooled caramel sauce in a small ziplock bag, snip off a tiny corner and squeeze the caramel onto the cupcakes. Enjoy!
Make Caramel Sauce
Mix whiskey, heavy cream and salt. Set aside.
Heat water and sugar in medium saucepan over medium-high heat. Bring to boil without stirring. Allow to boil until sugar has turned a golden brown (5-10 minutes).
Remove from heat and whisk in cream mixture until smooth.
This caramel sauce will thicken as it cools.
In medium saucepan bring Guinness and butter to simmer over medium heat.
Whisk in cocoa until smooth.
Set aside and allow to cool (about 15 minutes).
In medium bowl, whisk together flour, sugar, baking soda and salt
In large bowl mix eggs and sour cream.
Add (cooled) Guinness mixture to egg/sour cream and mix until combined. Add flour mixture. Mix just until combined.
Divide into paper-lined cupcake pans and bake at 350ºF for 15-20 minutes or until toothpick inserted comes out clean.
Mix butter until creamy.
Gradually blend in 1 cup powdered sugar.
Add Bailey's and remaining powered sugar a little at a time.
Mix at high speed until fluffy.
Add additional Bailey's and/or sugar to obtain desired consistency.