Lá Fhéile Pádraig Sona Daiobh! (Happy St. Patrick’s Day!) Woohoo! It’s finally here! Everyone is Irish today! These Guinness Chocolate Cupcakes with a Swiss Vanilla Baileys Buttercream Frosting will definitely help get you into the proper celebratory mood!
These gorgeous little gems have everything you require in a St. Patrick’s Day food. To begin with, the cupcake base is full of rich, moist Guinness-y chocolate-y goodness. It is topped with a dreamy, creamy and fluffy Swiss Vanilla Baileys Buttercream frosting and then dusted with chopped chocolate covered pretzels. Oh, Have Mercy!
One bite will certainly make you feel like you’re celebrating the day in an awesome pub, even if you’re home in your pajamas. (perhaps not so bad of an alternative, considering some of the St. Patrick’s Day scenes I’ve been present for…just a thought!)
The original recipe which inspired my cupcake creations called for a Guinness Stout simple buttercream frosting, which I’m sure is delicious. However, as you likely already know, I just made some Baileys filled Chocolate Whoopie Pies and absolutely fell head over heels in love with the Swiss Vanilla Baileys Buttercream. So I altered the recipe to have the Baileys frosting. I must say, I am quite pleased with the results. These cupcakes are easy to make, so it’s not too late! Get to baking right away and you can still enjoy these on St. Patrick’s Day. But if you already have plans today, don’t worry. These little gems will be appreciated on whatever day they turn up! Hope everyone has fun today!
Guinness Chocolate Cupcakes with a Swiss Vanilla Baileys Buttercream Frosting
recipe adapted from: The Butch Bakery Cookbook by David Arrick and Allison Eats
yield: 34 cupcakes
For the Chocolate Stout Cupcakes:
- 2 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cup ( 3 sticks) unsalted butter, room temperature and cubed
- 1 cup unsweetened cocoa powder
- 1 1/2 cup Guinness, poured and settled before you measure it out
- 4 large eggs, room temperature
- 1 cup sour cream
For the Swiss Vanilla Baileys Buttercream Frosting:
- 5 Large Egg Whites
- 1 1/2 Cups Sugar
- 2 Cups (4 sticks) Butter, cut into 1/2 inch cubes, cool but not cold
- 1/4 tsp Salt
- 3 Tablespoons Baileys Irish Cream
For the topping:
3/4 Cup roughly chopped chocolate covered pretzels
First, bake your cupcakes. Preheat oven to 350°F. Line two 12-cup muffin tins with muffin liners and spray lightly with non-stick spray. In a small saucepan over medium-low heat, melt your butter and set aside to cool slightly, then add in the cocoa powder and whisk until smooth. Whisk in the stout, then set aside to cool completely for another 10 minutes.
In a large mixing bowl, whisk together the eggs and sour cream, then whisk in the cooled chocolate and butter mixture. Whisk in the flour, sugar, baking soda, and salt, combining until just moistened. Fill each muffin cup with 1/4 cup of batter, so that the cups are 2/3 full. Bake for 20-25 minutes, until the cupcakes are set and a toothpick comes out clean (mine took about 24 minutes). When ready, allow to cool completely before frosting.
Now for the frosting. In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky white, about 2-3 minutes.
Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. If the buttercream looks like it is breaking, don’t worry, it will eventually come together.
Add the salt and Baileys Irish Cream and beat for 5 seconds to combine.
Place frosting in piping bag and pipe onto cupcakes. Top with roughly chopped chocolate covered pretzels.