St. Patrick's Day Cupcakes!

Guinness Cupcakes with Kahlua Chocolate Filling & Bailey's Cream Frosting

Guinness Chocolate Cupcakes: 

1 cup Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour 
 2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream

Preheat oven to 350°F.

Bring 1 cup Guinness and 1 cup butter to simmer in medium saucepan over medium heat. Add cocoa and whisk until smooth. Cool slightly. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness mixture to egg mixture and beat until blended. Add flour mixture and beat on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 of the way. Bake center comes out clean, about 17 minutes. Cool cupcakes on a rack completely.

Kahlua Filling:

8 ounces dark chocolate
2/3 cup plus 2 tablespoons heavy cream
2 tablespoons butter, room temperature
1 – 2 teaspoons Kahlua (optional)

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering (not boiling) and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not completely melted the chocolate, you can microwave for about 20 seconds). Add the butter and Kahlua and stir until combined. The easiest way I found to insert the filling is with a pastry bag and tip.

Bailey's Frosting:

3 to 4 cups powdered sugar, sifted
1/2 cup (1 stick) unsalted butter, at room temperatue
4 – 5 tablespoons Irish Cream (can use milk)

Make the frosting: Whip the butter in the bowl of a mixer for several minutes until the butter is light and fluffy. Slowly add the powdered sugar and blend until consistency is spreadable. Stir in 4-5 tablespoons of Baileys (or milk)

HAPPY ST. PATRICK'S DAY!