After baking the cupcakes I was a little worried that the flavor was off. I tasted one right out of the oven and wasn't pleased. I still moved forward with the baking and icing process and hoped for the best. Turns out, they just needed to cool off and the overnight in the fridge helped solidify the flavors.
They went over really well at the office and the minute I sent out an e-mail people were reserving their treats. The sweet-tooth partner even sent his admin to pick one up in case they were gone before he got to the office.
Cake Ingredients:
1 cup (2 sticks) unsalted butter
1 cup stout (such as Guinness)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Cake Directions:
1. Melt the butter in a sauce pan, remove from heat and let cool a bit.
2. Mix in the stout and cocoa powder.
3. Mix the flour, sugar, baking soda and salt in a large bowl.
4. Mix the eggs and sour cream in another large bowl.
5. Mix the stout mixture into the egg mixture.
6. Mix the dry ingredients into the wet.
7. Pour the batter into one or two greased and parchment lined circular cake pan(s).
8. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean. If you bake it in a single pan then it should take about 40-50 minutes. If you bake it in two cake pans then it should take about 20-30 minutes.
1 cup (2 sticks) unsalted butter
1 cup stout (such as Guinness)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Cake Directions:
1. Melt the butter in a sauce pan, remove from heat and let cool a bit.
2. Mix in the stout and cocoa powder.
3. Mix the flour, sugar, baking soda and salt in a large bowl.
4. Mix the eggs and sour cream in another large bowl.
5. Mix the stout mixture into the egg mixture.
6. Mix the dry ingredients into the wet.
7. Pour the batter into one or two greased and parchment lined circular cake pan(s).
8. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean. If you bake it in a single pan then it should take about 40-50 minutes. If you bake it in two cake pans then it should take about 20-30 minutes.
Icing Ingredients:
Ingredients:
4 ounces cream cheese (room temperature)
1/4 cup of butter (half of a stick)
1 cup confectioners sugar
3 tablespoons of Bailey’s Irish cream (I used about 5 instead- it made the icing a bit runny though)
Icing Directions:
1. Cream the cream cheese and butter on high for 2 minutes.
2. Slowly mix in the confectioners sugar.
3. Slowly mix in the Irish cream and add additional sugar as needed to thicken.
4. Beat on high until fluffy again.
Ingredients:
4 ounces cream cheese (room temperature)
1/4 cup of butter (half of a stick)
1 cup confectioners sugar
3 tablespoons of Bailey’s Irish cream (I used about 5 instead- it made the icing a bit runny though)
Icing Directions:
1. Cream the cream cheese and butter on high for 2 minutes.
2. Slowly mix in the confectioners sugar.
3. Slowly mix in the Irish cream and add additional sugar as needed to thicken.
4. Beat on high until fluffy again.
