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Spiced Chocolate Guinness Cupcakes
Posted By Jennifer Pallian On March 18, 2009 @ 9:07 pm In Dessert | 410 Comments
Happy belated Saint Patrick’s day!
To celebrate the Irish-ness, here’s a pic of my gorgeous Irish Setter.
I think he is my lucky charm. There must have been luck involved in helping these cupcakes turn out as yummy as they did. Not only did I fly by the seat of my pants in with the recipe, but I did so at one o’clock in the morning, after a long day of classes, in a goat curry-induced food coma and after several glasses of wine.
The moist, subtly spiced cake was delicious with cream cheese frosting – an idea I got from Kevin at Closet Cooking  (who also included a shot of Bailey’s). The stout adds a malty complexity to the chocolate cake, without tasting distinctly beer-y. And the bubbles act as a leavening agent!
Not that I think you really need an excuse to drink beer, but if you really need a reason, try it in cake form. And what better occasion than on St. Paddy’s day? Okay… a bit late, now. Let’s just call March “St. Paddy’s month”, for the sake of getting some more Irish beer in.
1. Heat oven to 350 degrees and line two muffin tins (I did one 12-cup tin and one 24-cup tin for minis) with paper liners. Whisk together sugar, flour, cocoa, baking powder, salt, and spices.
2. In a separate bowl, blend together eggs, milk, oil, beer, and vanilla. Add to dry ingredients and beat on medium speed of electric beaters for 2 minutes. Fill cupcake liners to three quarters full. Bake for 25 minutes, or until inserted toothpick comes out clean. Cool completely before frosting.
1 3-ounce package cream cheese, softened
1. Beat together cream cheese, butter and vanilla until smooth. Add sugar gradually, continually beating until smooth.
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URLs in this post:
 Kevin at Closet Cooking: http://closetcooking.blogspot.com/2009/03/chocolate-stout-cake-with-baileys-cream.html
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