Wednesday, March 17, 2010

Have your beer and eat it, too.

Happy St. Patty's Day!

I consider myself a pretty festive person but I always have a hard time figuring out how to celebrate this particular holiday.

I don't have any green clothing to wear to work.  Microwaving corned beef and cabbage in the breakroom will automatically deem me "The Smelly Lunch Girl".  And I think adding food coloring to a perfectly good beer should be outlawed.

The solution?  Guinness Chocolate Cupcakes with Whiskey Buttercream!  This is a slightly modified version of a recipe I saw on Smitten Kitchen.  Less ganache, more liquor. 

These cupcakes are rich, chocolate-y and topped with whiskey-infused frosting.  Just enough booze to make you feel like you're bending company policy when you share them with your coworkers.

Such a rebel.  Billy Idol would be proud.

Here's what you'll need:

1 cup Guinness (or other stout)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Whiskey Buttercream
3-4 cups confectioners sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 shot of whiskey (3-4 Tablespoons)

Let's make some Patty cakes.

Preheat your oven to 350 degrees.  Line two cupcake tins with liners (24 cups total.)

In a large saucepan, bring 1 cup of stout and 1 cup butter to a simmer over medium heat.

Pour the remainder of the stout into a pint glass.  Sip.

Add cocoa powder and whisk until the mixture is smooth.  

 Take off heat and allow to cool slightly.

In a large bowl, whisk together flour, sugar, baking soda and salt.

Using an electric mixer, beat the eggs and sour cream in another large bowl.

I substituted Greek yogurt for the sour cream.  I could eat this Oikos stuff using a garden shovel.  It's so darn good.

 I used the caramel flavor to give it a little extra sass.

Add the stout-chocolate mixture to the egg mixture and beat until just combined. 

 Add the flour mixture and beat briefly on low speed. 

Use a rubber spatula to fold batter until completely combined.

You gotta know when to fold 'em.

You gotta know when and when not to use poker references.

Fill each cup 2/3 to 3/4 full with cupcake batter.

Bake the cupcakes for 15-17 minutes, or until the test toothpick comes out almost clean.  

Transfer to a wire rack to cool while you work on the whiskey buttercream.

See this?

This is what happens when you forget to make a list before going to the grocery store.  More than once.  More than twice, even.

In a large bowl, whip the butter using an electric mixer for several minutes, until fluffy.  Gradually add the confectioner's sugar until it reaches a spreadable consistency.

Pour in the shot of whiskey and whip the buttercream until combined.

 Jameson, Bushmills or, if you're feeling really brave, heavy cream.

If the frosting is too thin (or if it's too boozy for your tastes), add in a little more confectioner's sugar to thicken.

Buttercream is my culinary savior.  Quick, easy and this time, spiked.  Never lets me down.

Frost your cupcakes, share and enjoy.  SlĂ inte!


  1. Yes, yes! this is the perfect St. Patty's dessert

  2. Yum!!! I have always wanted to try those!! They look so good!!!

  3. I'm so not a Guinness fan, but those look really good!

  4. "(or other stout)" she says! PAH!!

    Yummy. I've had Guinness cake before which is probably kind of similar, but I've never had whiskey buttercream.. that just sounds amazing.

  5. "You gotta know when and when not to use poker references." LOL!!

    Those look soooo good!

  6. "PAH!"

    LOL! I meant another stout like, uh...Beamish. Or Murphy's. Yeah!

  7. Simultaneously it was on this day! These look really good-thinking about trying a recipe like this, so I will check back to look at your recipe if I do...

  8. Oh.Mah.Gawd I love guiness. I love cupcakes (who doesn't?!.) I am so going to try this recipe on Sunday! I need to get my cooking mojo back after being sick and I can't think of a better way than this!