Guinness Chocolate Cupcakes
- Betty Crocker's Chocolate Fudge Cake Mix
- 1 1/4 cup Guinness Extra Stout Beer
- 1/2 cup olive oil
- 3 eggs
Combine cake mix, Guinness, and olive oil with an electric mixer. Gently beat in eggs one at a time. Pour batter into cupcake liners, filling only slightly over 1/2 full. The Guinness will make your cupcakes rise more than average, so don't overfill your cupcake liners. Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean.
Cool for five minutes in pan and then for fifteen minutes on a wire rack.
Meanwhile, make the frosting:
(I couldn't decide between two frosting choices. Personally, I prefer the buttercream, because I'm a buttercream kinda gal. But many taste testers really liked the cream cheese frosting. So I guess it comes down to what kind of frosting you generally prefer. The buttercream is sweeter, a nice balance to the bitterness the Guinness brings out. And the cream cheese is creamier and has a stronger Bailey's flavor. Just for fun, I thought I'd share both with you.)
Bailey's Caramel Buttercream Frosting
- 3 3/4 cups powdered sugar, loosely packed (1 pound)
- 1/2 cup butter, at room temperature
- 3 Tablespoons milk
- 2 Tablespoons Baiely's Irish Cream with Hint of Caramel
Or perhaps you would prefer a cream cheese frosting:
Bailey's Caramel Cream Cheese Frosting:
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 3-6 Tablespoons Bailey's Irish Cream With a Hint of Caramel
Assemble your cupcakes and refrigerate for 3 hours or so before serving. The longer they sit, the stronger the Guinness flavor becomes.
I linked this recipe up at Tastetastic Thursday on A Little Nosh and Tip-Toe Thru Tuesday at Crayon Freckles.