Chocolate Guinness Cupcakes with Baileys buttercream
These Chocolate Guinness Cupcakes with Baileys Buttercream are rich, dark, and totally gorgeous!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 Cupcakes OR 12 Cupcakes and 1 2lb Loaf Cake
- 250 ml Guinness
- 250 g butter
- 75 g cocoa powder
- 400 g caster sugar
- 2 medium eggs
- 150 ml sour cream
- 1 Tbsp vanilla extract
- 275 g plain flour
- 2 1/2 tsp bicarbonate of soda
Bailey's Irish Cream Buttercream (Will be enough to ice your 24 cupcakes/loaf cake)
- 250 g soft butter]
- 500 g Icing sugar
- 1-2 tablespoons Bailey's Irish Cream
Preheat the oven to 180C/Fan 160/Gas mark 4.
Line two muffin/cupcake trays with cupcake cases.
Melt the Guinness and butter together over a low heat in a large saucepan. When the butter has melted, whisk in the cocoa powder and sugar.
In a medium sized jug, beat together the sour cream, eggs and vanilla. Pour this into the Guinness mixture and stir.
Finally, sift together the flour and bicarbonate of soda and gradually whisk into the pan. I find if you chuck in all the flour at once you end up with a lumpy mixture that takes forever to smooth out! I find one of those mini whisks extremely useful for this task.
Pour the mixture into a large jug (much easier for filling the cupcake cases) and fill the cases no more than two thirds full.
The batter will be runnier than a normal cupcake batter.
Bake for 20-25 minutes or until the cupcakes are well risen.
Simply place all the ingredients in a bowl and mix really well on high speed (preferably using a mixer) for 7-10 minutes or until very light and mousse like in texture.
Taste and add more Bailey's if you think it needs it.
Makes 24 cupcakes OR 12 cupcakes and one 2lb loaf cake
Adapted From "chocolate Guinness cake" by Nigella Lawson