Irish Stouts hold a special place in my heart because they were the first type of beer that I tried outside of the traditional American lagers.  That in turn caused me to venture out into the wonderful world of craft beer. I made a test batch of these cupcakes and they got rave reviews. The stout flavor is not very present in the final product but I imagine the addition of the nitro beer lends to the light and fluffy texture of the finished product. I am planning on playing around with this recipe and trying other beers like the Founders Nitro Oatmeal Stout or a Left Hand Nitro Milk Stout and I will post an update after a little taste test.

Now, onto the recipe. I found this recipe on Food Network from a contestant on Cupcake Wars. I have modified the recipe a bit with wonderful results.  This recipe is relatively easy but does require a cupcake pan, cupcake liners, four mixing bowls, a stand mixer (or hand mixer) for the icing, a sifter, and a pan. I promise that the impending disaster in your kitchen will be well worth it. I usually hate chocolate cake and I couldn’t get enough of these little gems of deliciousness.

Photo Aug 08, 8 04 48 PM

Cupcake Ingredients:

  • 12 oz bottle of Irish stout. (I used Guinness Extra Stout)
  • 1 stick (4oz.) unsalted butter
  • ¾ cup cocoa powder (I got fancy and used Ghiradelli)
  • 2 cups dark brown sugar
  • 2 cups all purpose flour
  • 2 eggs
  • ¾ cup sour cream (sounds gross in cake but it’s amazing)
  • 1 tsp. vanilla extract
  • 2 ½ tsp. baking soda

Bailey’s Frosting:

  • 2 sticks (8oz.) unsalted butter
  • 3 cups confectioners’ sugar
  • 1/3 cup Bailey’s liqueur

Directions:

  1. Preheat the oven to 325 degrees. Prep the cupcake pan with the cupcake liners.
  2. On a medium/low heat, place the stick of butter into a saucepan and slowly add the Irish stout. Whisk the two ingredients until butter is melted and remove from the heat.
  3. In a large mixing bowl (this will be the bowl that you add all of the ingredients) combine the brown sugar and sift in the cocoa powder. (I recommend adding the sugar first otherwise you might get a cloud of cocoa powder if the sugar falls out of the measuring cup too fast.)
  4. Slowly whisk in the melted butter/stout combination into the mixing bowl with the sugar and cocoa powder.
  5. In another bowl, combine the two eggs, sour cream and vanilla. Combine until smooth and then add the mixture into the large bowl with the other ingredients. The batter should be smooth but might appeal lumpy from the bubbles in the beer.
  6. In another bowl, sift the flour and baking soda and then add it to the large bowl with the other ingredients.
  7. Whisk the batter until fully combined and smooth. Again, the batter may appear lumpy, but it’s the beer bubbles and it is what will make these cupcakes so fluffy!
  8. Fill the cupcake liners about ¾ full and bake in the oven from 22-25 minutes or until the cake springs back after touching. (While you are waiting for the cupcakes to bake, go ahead and get the two sticks of butter out for the frosting as they need to be at room temperature.

    Photo Aug 08, 8 40 45 PM.jpg
    See the air bubbles! They make for fluffy goodness.
  9. Once the cupcakes are finished baking in the oven, keep them in the cupcake pan for another 5 minutes and then move to a cooling rack.
  10. Repeat until all of the cupcake batter has been used. Let those bad boys cool completely and move on to making the icing. (If the cupcakes aren’t fully cooled, the icing melts and loses its fluffy texture)
  11. To make the icing, bust out yet another mixing bowl. If you have a stand mixer you can just add everything into the bowl that comes with the mixer.
  12. Toss in the two sticks of butter and beat the butter until it’s creamy and turns a lighter shade. Make sure they are room temperature for the best results.
  13. Once the butter is creamy, add the Bailey’s and beat at a low speed until it’s combined.
  14. Slowly add the powdered sugar, scraping the sides occasionally to ensure it is fully mixed. Crank up the speed of the mixer and continue mixing until light and fluffy.
  15. I used a piping bag to put on the frosting because I am fancy, but if you don’t have a piping bag, a good old-fashioned butter knife is all you need to slap some frosting on the cupcakes.

 

All that’s left is to enjoy! Have fun baking everyone.

Photo Aug 08, 10 11 53 PM.jpg
Look at that fancy frosting work!