Happy St Patricks Day. Let’s Drink. Cupcakes.
Tonight we attended Yelp’s Sugar High party, where we sampled some of the cities most popular cupcakes. To be honest, they were so so and it inspired me to get back to it. I’ve been a bit MIA on the cupcake front, do you forgive me? I’m back at it and will try to be a little more disciplined.
For the past 3 years I’ve made these chocolate bombs of goodness, this is the first year I’ve photo documented their existence. They are delicious and not as harmful as drinking guinness and jameson. This recipe also works as a cake.
Next up Jess’ summer party this weekend. Thinking of making something light and the opposite of these guys. Suggestions? What goes well with Berkeley?
- 12 ounces Guinness® stout
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon vanillaextract
- 3 large eggs
- 3/4 cup sour cream
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
Makes 24 Cupcakes
Preheat oven to 350°F.
In a large mixing bowl, combine the Guinness®, milk, vegetable oil, and vanilla. Beat in the eggs one at a time. Mix in the sour cream.
In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness® mixture.
Divide into tins…this made more than 24 for me.
Bake 25 minutes until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
Make your favorite butter cream or cream cheese frosting and mix in a teaspoon or so of jameson. Add a little green food coloring if you’re really feeling sprightly.
Original cake recipe here