These kind of cupcakes are generally seen as a St. Paddy’s Day treat, as they do have a touch of the Irish to them. But really, is there ever a bad time for Baileys and chocolate? Nope. So make them any time of year. These cupcakes turn out very moist and rich, but not too sweet.
1 cup flour
3/4 cup sugar
7 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup Guinness
1/4 cup unsweetened apple sauce
1/4 cup milk
1/4 cup sour cream
1 tsp vanilla
2 tbsp canola or sunflower oil
2 tbsp melted butter
150 grams Cream Cheese
1/2 cup icing sugar
2 tbsp Baileys Irish Cream
1 tsp cocoa powder
This recipe will make 12 cupcakes, but it’s easy to double.
Cooking time: 30 minutes at 350°F
Start by making the icing so it has time to refrigerate while the cupcakes are being made. Add the cream cheese (it’s 2/3 of a package), icing sugar, cocoa powder and Baileys to a mixing bowl.
Now this step is important. Grab a glass and fill it with ice. Pour an ounce or two of the Baileys to sip as you go through the next steps.
If it’s too early in the morning for you, add the Baileys to a cup of freshly brewed coffee instead.
Use an electric mixer to beat the icing on medium speed until it is smooth. Spoon the icing into a piping bag and put in the fridge.
Add the dry ingredients – flour, sugar, cocoa powder, making soda, salt – to a bowl.
Mix them until combined. If you want to be really precise, you can sift the ingredients together, but I find a small whisk does the job.
In a separate, larger bowl add the wet ingredients – egg, Guinness, apple sauce, milk, sour cream, oil, butter, vanilla.
Beat the wet ingredients until combined. If you have a splash guard, use it. Don’t be like me.
Slowly add the dry ingredients to the wet, mixing as you go. Stop once everything is combined, don’t overmix. You should now have this lovely, rich, dark batter.
Have your cupcake liners prepped in a muffin tin, lightly sprayed with oil. Evenly distribute the batter. Bake for 30 minutes at 350°F.
Remove from the oven and let them cool completely before you start icing them. They will smell very good, and you’ll want to put one in your mouth right away, but resist!
Once they are cool, it’s time for icing. If you’re more artistically inclined than I am, I bet yours will look even better. This is as far as my decorating ability takes me though.
- 1 cup flour
- ¾ cup sugar
- 7 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup Guinness
- ¼ cup unsweetened apple sauce
- ¼ cup milk
- ¼ cup sour cream
- 1 tsp vanilla
- 2 tbsp canola or sunflower oil
- 2 tbsp melted butter
- 150 grams Cream Cheese
- ½ cup icing sugar
- 1 tsp unsweetened cocoa powder
- 2 tbsp Baileys Irish Cream
- Add cream cheese, icing sugar, 1 tsp cocoa powder and Baileys to a mixing bowl
- Mix on medium speed until smooth
- Spoon into a piping bag and refrigerate
- Add the dry ingredients to a bowl and mix together
- In a large, separate bowl add the wet ingredients and beat until combined
- Continue mixing as you slowly add the dry ingredients to the bowl
- Distribute batter into cupcake liners that have been lightly sprayed with oil
- Bake for 30 minutes at 350°F
- Wait until completely cooled, then add the icing