Are you drooling yet? I’m not Irish but I do enjoy some Irish fare, especially around St. Patrick’s Day. I’ve been seeing recipes flaked with Guinnes and Bailey’s all over Pinterest lately but these really caught my eye. I recently received some cocoa powder from Divine Chocolate and thought that this would be the perfect way to try it. And I’m telling you, using a good cocoa powder is going to make all the difference in the world for these cakes. I’m not sure if I would send these with your child to their school holiday party but they do make for a delicious office treat.
Start by preheating your oven to 375°. Line a pan with 24 cupcake liners and set to the side.
Pour the Guinness into a large saucepan and add in the butter. Heat until the butter is melted and then stir in the sugar and cocoa. In a separate bowl beat the eggs along with the sour cream and vanilla and then add to the saucepan. Finally whisk in the flour and baking soda.
Divide the mixture evenly amongst the cupcake tins. Bake for 20 minutes, until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool completely before frosting.
For the frosting, whisk together the eggs and sugar in a stainless bowl. Place the bowl of a pot of simmering water and continue to whisk until the sugar melts. Transfer the mixture to your stand mixer with the whisk attachment and whip until soft peaks form. Slowly add in the butter and continue to mix until the buttercream comes together. Add in the Bailey’s. If you want to increase the flavor, add 1-2 more capfuls. Spread or pipe the frosting onto the cooled cupcakes and dust with green sprinkles for a festive treat.