Home What's Cooking? St. Patrick’s Day Chocolate Stout Cupcakes with Mikey T Bakes

St. Patrick’s Day Chocolate Stout Cupcakes with Mikey T Bakes

chocolate stout cupcakes with buttercream frosting (2) edit

Just in time for St. Patrick’s Day, we’ve got a special treat: Svengali of sweets Michael Taylor of Mikey T Bakes is back for another dessert round, and this time he’s sharing his recipes for mouthwatering, sweet-with-an-unexpected-bite Chocolate Stout Cupcakes. (Did you miss Michael’s previous recipes? Check them out here and here.) Trust us, you don’t want to miss these cupcakes.

So round up your ingredients and supplies, pick up some cute St. Patty’s Day cupcake liners and sprinkles, pour yourself a little nipper of Baileys (we’re pretty sure Julia Child would approve), and get cooking. Love those chevron napkins? Pick them up here.

Chocolate Stout Cupcakes
Makes approximately 30 cupcakes

Cupcakes
2 cups sugar
2 cups all-purpose or cake flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
3 eggs
1 cup buttermilk or whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
10 ounces Guinness stout beer (or your favorite chocolate stout beer)
3 ounces semisweet chocolate, chopped (morsels work fine)

1. Preheat the oven to 325 degrees. Allow your ingredients to come to room temperature
2. Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
3. Beat the eggs, milk, oil, and vanilla extract in a stand mixer, or beat with a hand mixer in a large bowl, until fully combined.
4. Slowly incorporate the dry ingredients into the wet mixture, in 2 to 3 batches.
5. In a small saucepan, heat the stout over medium. Melt the chocolate in the beer. Slowly add the hot beer mix to the cake mix, and beat slowly until combined. Don’t overmix.
6. Using an ice cream scoop, fill the cupcake liners ¾ full, and bake for 20 to 25 minutes. The cupcakes are done when the tops become slightly rounded, and a toothpick inserted in the center comes out clean.
7. Remove the cupcakes from the pan, and cool on a rack or baking sheet.

Ganache
½ cup heavy cream
8 ounces semisweet chocolate

1. In a saucepan, heat the heavy cream over medium until it begins to bubble. Remove from the heat.
2. Place the chocolate in a bowl, and the pour heavy cream over the chocolate. Allow the cream and chocolate to sit for a minute before mixing. Then whisk until smooth.
3. Dip a cupcake into the ganache, just covering the top of the cupcake. Turn the cupcake right side up and slowly twist your wrist to help prevent drips, and place on a cool baking sheet. Repeat with the remaining cupcakes. Place the baking sheet in the refrigerator for 10 to 15 minutes, or until the ganache has set.

Baileys Buttercream Frosting
2 sticks salted butter, at room temperature
6–7 cups confectioner’s sugar
1 teaspoon vanilla extract
3–4 tablespoons Baileys (or your favorite Irish Cream liqueur)

1. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter and sugar on low speed, then gradually increase to medium-fast. Add the vanilla and liqueur. Add more liqueur as needed to achieve desired consistency/taste.
2. Scoop the frosting into a pastry bag fitted with a star tip and pipe high on your cupcake, or use an offset spatula to frost your cakes.
3. If you have leftover ganache, drizzle it over the cupcakes once the ganache has cooled. Decorate with green and/or gold sprinkles.

 

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