Over 1,000 Views!!

Hello, friends! I am so happy that I can dance the mambo, cha cha, and the foxtrot at the same time.  No, I am not auditioning for Dancing with the Stars!  My little blog has reached over 1,000 views in a little more than a month.  I never thought this would be possible.  Thank you so much for taking your time and visiting.  I appreciate you all very much and it's a pleasure to know that I can share with you what I like to do most. And with every celebration comes something sweet, right?  How about chocolate stout cupcakes?

                                       Chocolate Stout Cupcake With Baileys Irish Cream Icing

      Ingredients:                                     Yield:  approx. 30 cupcakes

2 cups stout (Guinness)

2 cups unsalted butter

1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)          

4 cups all purpose flour

4 cups sugar

1 tablespoon baking soda

1 1/2 teaspoon salt

4 large eggs

1 1/3 cups sour cream


Preheat oven to 350 degrees.  Line tins with paper liners.

In heavy saucepan bring 2 cups stout and 2 cups butter to simmer over medium heat.  Add cocoa powder and whisk until mixture is smooth.  Let cool.

In large bowl, whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt.  Using electric mixer , beat eggs and sour cream.  Add stout chocolate mixture to egg mixture and beat until well combined.  Add flour and beat briefly at low speed.  Using rubber spatula, fold batter until completely combined.  Divide batter into prepared tins and bake for 20 minutes or until inserter comes out clean.

Baileys Irish Cream Icing
courtesy of Food.com


1 cup unsalted butter

3 cups powdered sugar

2 teaspoons vanilla extract

4 tablespoons Baileys Irish Cream

Milk if needed to thin consistency.  (remember when thinning buttercream, always start with 1 tablespoon at a time)


In bowl of electric mixer, cream butter, powdered sugar, vanilla, and Baileys Irish Cream.


Note:  Definitely, not for children.


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