A DAINTY CHOCOLATE GUINNESS CUPCAKE

Since St. Patrick’s Day is right around the corner, I thought it fitting to share a recipe inspired by some Irish favorites. No, I’m not talking about fish and chips or Irish stew and soda bread. I mean Guinness, Bailey’s and chocolate. (As an aside, if you don’t think of chocolate as being especially Irish, take a peek at Butlers. And, if you find yourself in Dublin, Cork or Galway, try Butlers hot cocoa and truffles. So, so good.)

Considering my enormous sweet tooth, I’ll surprise no one with my choice of dessert over a savory, Irish specialty. Yet, thanks to one of their namesakes, Chocolate Guinness Cupcakes aren’t overwhelmingly sweet. The smokiness of the stout evens out the chocolatey, sugary batter. In turn, the vanilla-infused, cream cheese frosting tempers the tang of the Guinness-enriched cake. It’s the perfect balance of flavors.

AN ARMY OF CHOCOLATE GUINNESS CUPCAKES WAITING TO BE ICED

Along with possessing that ideal taste, these boozy, little cupcakes have an added bonus; they are quite simple to make. Put all the ingredients in a saucepan and stir together. Pour the batter into a muffin pan and bake. It really is that easy.

Whether you’re celebrating St. Patrick’s Day or looking for a lovely sweet to share with friends, try these cupcakes. Painless to make and delightful to eat, chocolate Guinness cupcakes are a fabulous, Ireland-inspired treat.

ICING THE CUPCAKES WITH A CREAM CHEESE FROSTING

CHOCOLATE GUINNESS CUPCAKES
Think of these as the dessert equivalent of an Irish car bomb with a generous shot of chocolate replacing the usual Irish whiskey.

Makes 2 dozen

1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups granulated sugar
2 large eggs
3/4 cup sour cream
2 tablespoons Bailey’s Irish Cream
2 cups all-purpose flour
2 1/2 teaspoons baking powder
Pinch of salt
6 ounces semi-sweet chocolate, chopped
8 ounces cream cheese
1 1/2 cups confectioner’s sugar, sifted
1 teaspoon vanilla extract
2 tablespoons heavy cream
Sugar shamrocks, optional, for garnish

Preheat the oven to 350 degrees Fahrenheit. Grease 2 (12-cup) muffin pans and set aside.

In a large saucepan heat the Guinness and butter over medium heat, stirring until the butter has melted. Remove the pan from the heat and whisk in the cocoa and sugar.

In a separate bowl whisk together the eggs, sour cream and Bailey’s and then pour these liquids into the saucepan, stirring to combine. Whisk in the flour, baking powder and salt. Stir until well combined and most of the lumps are gone. Add the chopped chocolate and stir to blend.

Pour the batter into each muffin cup; you should have about 1/2-inch of space left in each. Bake for 20 to 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Place the pans on wire racks and cool for 5 minutes before removing the cupcakes from the pans, arranging them on the racks and allowing them to cool completely.

To make the icing, using an electric mixer, beat the cream cheese until fluffy. Add the sifted confectioner’s sugar and vanilla extract and beat until smooth and well combined. To thin out the icing and make it more spreadable, add 1 to 2 tablespoons of heavy cream and beat until incorporated.

Using an icing knife or small, narrow spatula, frost each cupcake. Swirl the knife over the icing so that small peaks or swirls form on top. At this point you can dress up your Guinness cupcakes with sugar shamrocks or leave them as is.