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.
Spiced Chocolate Guinness Cupcakes
1 1/2 cups sugar
1 3/4 cups flour
3/4 cups cocoa
1 1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
2 eggs
1 cup milk
1 tsp vanilla
1/2 cup butter, melted
1 cup Guinness beer, or other draught
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.
Cream Cheese Frosting
1 3-ounce package cream cheese, softened
1/4 cup butter, softened
2 cups powdered (icing) sugar
1 tsp vanilla
1. Beat together cream cheese, butter and vanilla until smooth. Add sugar gradually, continually beating until smooth.
