I know, it’s not St. Patrick’s Day anymore.
In fact, it is the first day of spring!
Vernal equinox, my friends!
Tomorrow is also my beloved mother’s birthday.
Isn’t she gorgeous?
I honestly don’t know what I would do without my mom. No idea. She is and always has been such a rock in my life.
But that’s moms, for you. Mine’s just exceptionally great.
Back to business.
Guinness Chocolate Cupcakes with Whiskey Buttercream Frosting (cupcake recipe lightly adapted from here)
Makes 18 large cupcakes
- 3/4 C cocoa powder
- 2 C sugar
- 2 C all-purpose flour
- 1 t baking soda
- 1/2 t salt
- 1 stick butter, melted and cooled
- 12 oz. Guinness stout, at room temperature
- 1 T vanilla extract
- 3 eggs
- 1/3 C heavy cream
Preheat the oven to 350 degrees, and line cupcake tins with paper liners.
Combine the dry ingredients in a medium bowl and set aside.
In the bowl of your mixer, combine the butter and beer together with the vanilla. The ingredients should all be room temperature to prevent the butter from solidifying.
Mix in the eggs, one at a time, and add the heavy cream.
Add the dry ingredients slowly and mix until just combined. Scrape the bottom of the bowl to make sure everything is mixed in.
Fill the baking cups 3/4 of the way, and bake for about 15 minutes, just until an inserted toothpick comes out with crumbs on it.
While the cupcakes are cooling, make the whiskey frosting.
Irish Whiskey Buttercream Frosting
- 2 sticks butter, softened
- confectioners’ sugar, to preference (start with 2 C)
- 3 T Irish whiskey
- heavy cream (optional)
- 1/4-3/4 t salt
I’m aware that’s the least helpful buttercream recipe ever. The reason being is that I think buttercream is so specific to your taste. I like buttercream to be a bit on the salty side, and I also like it a bit less soft.
Start with the butter and confectioners’ sugar, and combine until mixed. Next, add the whiskey and combine. Now alternate whiskey (and/or heavy cream, if you don’t want to make the whiskey flavor too strong) and confectioners’ sugar until you reach the consistency and taste that you want.
This means you must taste a lot of buttercream.
For that I am also sorry, except that buttercream frosting is seriously so, so, so, so much better if you taste it and add salt when it needs it!
Fritz loved these cupcakes. I made a dozen full-sized cupcakes and 18 mini-cupcakes using this recipe.
Tinted with a little green icing and it’s festive!
You can leave the green food coloring out so the cupcakes aren’t so themed, but still make the delicious recipe to use up all the Guinness and Irish whiskey you have left over in the fridge.
Party on, friends!
And happy birthday, Mom!