guinness chocolate cupcakes with bailey's buttercream
An Irish coffee (and beer) in edible treat form.
Ingredients
- 1 cup vegetable oil
- 1 cup dark brown sugar
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/4 cup black cocoa powder (or more regular cocoa)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp instant espresso
- 1 tsp kosher salt
- 1 15-oz can Guinness
baileys buttercream
- 1 stick butter, softened
- 1/4-1/3 cup Bailey's Irish Cream
- 2 tsp vanilla extract
- 4 1/2-5 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Line 2 12-cup muffin tins with parchment liners.
- In a large bowl, beat the oil, brown sugar, and regular sugar for 2-3 minutes until combined. Whip in the eggs, one at a time, then the vanilla and yogurt. Add the flour, cocoa powder, dark cocoa powder, baking powder, baking soda, espresso (if using), and salt. With the mixer running, stream in the Guinness until the batter is just combined. Do not overmix.
- Fill each cupcake tin 2/3 of the way with batter. Depending on what your heart says 2/3 of the way full is, you will get 22-24 cupcakes. Bake for 25-30 minutes until an inserted toothpick emerges with just a few moist crumbs. Cool 10 minutes in the pans, then transfer the cupcakes to wire racks. Cool completely.
- Make the frosting. Whip the butter, Bailey's, and vanilla until combined, then add the powdered sugar. Crank the mixer to high, and beat until very light and fluffy, about 2-3 minutes. You may need an extra tablespoon of two of cream to achieve the desired texture. Scrape down the sides of the bowl with a spatula, as needed, to properly incorporate all the ingredients.
- Pipe or frost each cupcake with the buttercream. Finish with a sprinkle of instant espresso, as desired.
Notes
*To store: Baked, unfrosted cupcakes will keep up to 3 days in the fridge, after which I would decorate and serve within 2 days. Finished cupcakes, then, will keep for up to 5 days.
*Black cocoa: This is the black cocoa powder I use!