Guinness Cupcakes with Bailey’s Cream Cheese Frosting
I usually make these cupcakes for St. Patrick’s Day, as they are festive and tasty without the unwanted hangover the next morning. You might get a stomach ache if you eat too many in a sitting, though (as one of my housemates can attest). I actually did make these on March 17th, but I have not been terribly diligent about posting lately. =/
Original can be found here. Preheat oven to 350° F (~175° C).
- 2 cups white whole wheat flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/2 Dutch processed cocoa powder
- 1 1/2 tsp baking soda
- 1/2 cup butter or margarine
- 1 tablespoon vanilla
- 2 eggs
- 1/2 cup greek yogurt
- 1 12 fl oz bottle of Guinness
Mix flour, cocoa, baking powder and salt in a bowl and set aside. In a separate bowl, beat butter/margarine and both types of sugar together. Beat in the eggs one at a time followed by the vanilla. Beat until light and fluffy. Mix in yogurt. Then slowly pour in the bottle of Guinness, stirring constantly.
Add the dry ingredients to the wet and stir thoroughly until well combined. Pour about 1/4 cup into each muffin tin well and bake for 20 to 25 minutes or until a toothpick comes out clean. Transfer to a rack and allow to fully cool before frosting.
- 8 oz cream cheese, softened
- 1 1/4 - 1 1/2 cup powdered sugar (to taste)
- 4-6 tablespoons Bailey’s Irish Cream liquor
Mix cream cheese and powdered sugar in a bowl using a hand mixer. (You can do this by hand, but a mixer makes things easier.) Once smooth, add in Bailey’s, starting off with 3 tablespoons and add more depending on how strong you want the flavor. Frost cooled cupcakes and refrigerate if frosting with a more set consistency is desired.