The cupcakes are light and tender and a quick mix that has great flavors. A perfect way to use that last bottle of Guinness, if you don’t drink it first.
In a med bowl, whisk the Dry together:
- ¾ cup coco powder
- 2 cups sugar
- 2 cups flour
- 1Tb baking soda
- pinch salt
- 1 bottle warm Guinness Draught
- 1 stick melted butter
- 1Tb vanilla
Using whisk beat in, one at a time:
- 3 eggs
- ¾ cup plain greek yogurt (or flavored with vanilla or honey, if you prefer. Omit vanilla)
Adding in parts, add Dry into Wet and beat until you have a mostly smooth batter.
Spoon batter into lined or greased cupcake tins and bake, turning, for 12-14 minutes at 350 degrees.
Top with Chocolate Irish Cream Frosting.
This is a good chocolate frosting with a mousse like texture but the chocolate overwhelmed the Irish cream and next time I will either do this with whiskey or make an Irish Cream cheese frosting.
Begin by setting up a large pan of ice water and a double boiler with a large bowl.
In the large heatproof bowl whisk together:
- 2 large eggs
- 2 cups powder sugar
- ½ cup Irish Cream or Whiskey
- Pinch salt
Place the bowl on the double boiler and heat, while stirring, until mixture reaches 160 degrees. Stir in:
- 4oz unsweetened chocolate, finely chopped
- 6Tb unsalted butter, diced
Stir until chocolate and butter have melted in. This should be smooth and glossy. Then stir in:
- 2tsp Irish Cream or Whiskey
Now place bowl into ice bath, and with a mixer, beat until it becomes frosting consistency. This should stiffen up, lose its sheen and turn a paler milk chocolate color.
Extra frosting can be stored in the fridge for up to a week.