Guinness® chocolate cupcakes with Baileys® icing

    Guinness® chocolate cupcakes with Baileys® icing

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    About this recipe: What could be better than moist chocolate cupcakes made with Guinness®, then topped with a rich, creamy Baileys® and chocolate flavoured icing? Not much! Makes 24 cupcakes.

    Makes: 24 cupcakes

    • For the cupcakes
    • 225ml Guinness®
    • 225g butter
    • 60g cocoa powder
    • 250g plain flour
    • 400g caster sugar
    • 3/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 150g soured cream
    • For the icing
    • 1 egg
    • 200g caster sugar
    • 120ml milk
    • 300g butter, softened
    • 1 tablespoon Baileys®
    • 1 tablespoon cocoa powder

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr30min chilling  ›  Ready in:2hr30min 

    1. Preheat oven to 180 C / Gas 4. Line 2 muffin or bun trays with paper cases.
    2. Bring Guinness® and butter to the boil; set aside until butter has melted, stirring occasionally. Stir in cocoa powder until smooth.
    3. Whisk together flour, sugar, bicarb and salt in a bowl until thoroughly combined.
    4. In a different bowl, beat eggs and soured cream together until well combined.
    5. Slowly whisk or beat in the Guinness mixture, then the flour mixture; beat until the cake mixture is smooth. Spoon evenly into 24 bun cases, filling each one about 2/3 full.
    6. Bake in the preheated oven until a tskewer inserted into the centre of a cupcake comes out clean, about 17 or 18 minutes. Cool completely on a wire rack.
    7. To make the icing:

    8. In a heavy-bottomed small saucepan, beat egg with fork. Add milk and sugar, whisking thoroughly. Put on medium-low heat and cook, whisking constantly to prevent burning. Bring to the simmer and cook until mixture thickens slightly (it still will be somewhat runny consistency). Remove from heat and let cool completely (you can cover it and cool in the fridge at least for 30 minutes).
    9. Whip softened butter using electric mixer until fluffy, at least for 5 minutes. Gradually add the cooled sauce, 1 to 2 tablespoons at a time, beating after each addition. Add Baileys® and cocoa powder and whip until the icing becomes light and fluffy. Total time for whipping frosting should take about 15 minutes. Put bowl with frosting in the fridge for 1 hour to get a good piping consistency.
    10. Use a piping pag and nozzle to decorate cupcakes.


    I used half salted butter, half unsalted and liked it that way. You can also add a pinch of salt to the icing, if you like. I think salt adds a nice twist, but tastes are very personal.

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