Beer Chocolate Cupcakes with Baileys Frosting are the perfect St. Patrick’s Day dessert.

Baileys Irish Cream, Guinness Stout and chocolate whipped up into the loveliest little cakes will bring the Irish out in anyone! Every March 17th, a bunch of the men in my neighbourhood head off to a ‘men’s only’ St, Patrick’s Day dinner. No, you’re not misreading – really MEN ONLY! An archaic, antediluvian, moth-eaten tradition that we, the wives, LOVE!

The men will be decked out in their holiday tuxs, sporting bright green bow-ties. They’ll gather at a neighbour’s for pre-dinner whiskey and cigars – you can hardly breathe in that room. Then make their way to a banquet hall for a mediocre dinner and some long-winded speeches. They’ll boast, drink too much and end the evening in another neighbour’s kitchen eating Irish stew. In the wee hours of the morning, they’ll all stumble home feeling incredibly manly and talking with an Irish brogue.

The wives, after we proudly wave our hubands off – let’s face it, even an ugly guy looks good in a tux! – will gather at my house. We’ll sip elegant and very green martinis, provided by one of the wives. We’ll nibble on delightful Pinterest inspired snacks. When the coast is, sufficiently clear, we’ll head off to a wonderful local restaurant where the food will be spectacular and no one will be prattling on at a podium. We’ll eat and drink, just a little too much. At evening’s end, we’ll say our good-byes in fluent Canadian and be tucked in our beds long before the men struggle not to wake us. It’s a lovely evening!

I’ll be sending these cupcakes with Ralph…Happy St. Patrick’s Day.

BEER CHOCOLATE CUPCAKES WITH BAILEYS FROSTING inspired by Smitten Kitchen

Makes 12 cupcakes

BEER CHOCOLATE  CUPCAKES

½ cup stout Guinness
½ cup butter
½ cup unsweetened Dutch-process cocoa powder
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
¼ teaspoon salt
1 large egg
1/3 cup sour cream

THE STEPS: 

• Preheat oven to 350°F.
• Line a 12 cup muffin tin with liners.

• Whisk flour, sugar, baking soda, and salt in a mixing bowl – set aside.

• Bring stout and butter to a simmer in heavy large saucepan over medium heat.
• Whisk until butter is melted.

• Add cocoa powder and whisk until smooth.
• Remove from heat and cool slightly.

• Using an electric mixer or stand mixer, beat eggs and sour cream to blend.
• Add stout-chocolate mixture to egg mixture and beat until just combined.
• Add flour mixture and blend, on low speed, until batter is just mixed. there should be no flour streaks

• Divide batter evenly between cupcake liners, filling them ¾ to the top. I used a piping bag.
• Bake cupcakes until a tester, inserted into center, comes out clean, about 17 minutes for the miniature and 23 for the regular.
• Cool cupcakes completely on a rack.

BAILEYS FROSTING

2 cups icing sugar
¼ cup butter, at room temperature
3 tablespoons Baileys

THE STEPS:

• Beat the butter for two minutes or until it’s very light and fluffy.
• Slowly add the icing sugar, a few tablespoons at a time.
• Add the Baileys and beat it until fluffy.
• Place frosting in a piping bag.
• Decorate your cupcakes with the frosting.
• Serve immediately or store, well covered up to one day in advance in the fridge.

THE LOVE: Adding the icing sugar slowly to your frosting will keep it from getting grainy. Also, remember that every oven is different so use the toothpick test to see if the cupcakes are done.

Thanks for reading.

photography by michelle