Mom's Birthday!

Tuesday was mom mom's 65th birthday! I had her over for dinner and then made some cupcakes for her. The other day I was reading Smitten Kitchen blog and found this incredible recipe for cupcakes with Guinness and Bailey Irish Cream frosting! WOW how yummy does that sound? I decided to make these for my mom. I went to the store to gather some ingredients and try to find a small bottle of Bailey Irish Cream, I only found a small bottle of Kahlua. So I figured I would try using the Kahlua instead. These cupcakes turned out so GOOD. My mom brought over Coffee ice cream from Bi-rite Creamery. What a great combination! The cupcake was so moist and rich! The only

Recipe adapted from Smitten Kitchen

Here is my version, the only difference is I did not fill the cupcakes with a ganache filling and used Kahlua instead of Baileys. I also made a half a recipe since there were only three people eating the cupcakes!

Chocolate Whiskey and Beer Cupcakes
Makes 8-12 cupcakes
For the Guinness Chocolate Cupcakes
1 /2cup stout (such as Guinness)
1 /2 cup (1sticks) unsalted butter
3/8 cup unsweetened cocoa powder (preferably Dutch-process)
1 cups all purpose flour
1 cups sugar
3/4 teaspoons baking soda
3/4 teaspoon salt
1large eggs
1/3 cup sour cream


Baileys Frosting
1 to 2cups confections sugar
1/2 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
1 to 2 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)


Preheat oven to 350°F.
Line 12 cupcake cups with liners.
Bring 1/2 cup stout and 1/2 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.


Ice and decorate the cupcakes.

** For complete recipe please go to Smitten Kitchen.com

I highly recommend these cupcakes! Please make! YUM