Chocolate Guinness Cupcakes with Baileys buttercream
These Chocolate Guinness Cupcakes with Baileys Buttercream are rich, dark, and totally gorgeous!
Keyword Chocolate Guinness Cupcakes with Baileys Buttercream
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 24Cupcakes OR 12 Cupcakes and 1 2lb Loaf Cake
Author Nickki Thompson (based on "Chocolate Guinness Cake" by Nigella Lawson)
2 1/2tspbicarbonate of soda
Bailey's Irish Cream Buttercream (Will be enough to ice your 24 cupcakes/loaf cake)
1-2tablespoonsBailey'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