Recipe adapted from blogger Bree Hester. For more of her tasty recipes, visit bakedbree.com.
Frost cupcakes with frosting and drizzle with caramel.
- 1 cup Guinness
- 1 cup butter
- 3⁄4 cup cocoa powder
- 2 cups flour
- 2 cups Dixie Crystals sugar
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 2 eggs
- 2/3 cup sour cream
Add the Guinness and butter to a medium saucepan, bring to a simmer over medium heat. Add cocoa and whisk until smooth. Cool. Whisk flour, sugar, baking soda, and salt in a large bowl. Beat the eggs and sour cream in the bowl of an electric mixer. Add the Guinness mixture and beat until combined. Add the flour mixture and mix until just combined.
Set EGG for indirect cooking (with convEGGtor) to 350°F/177°C. Divide the batter evenly among two muffin tins lined with paper liners and cook in EGG for 17 to 20 minutes. Cool completely on a wire rack.
- 1 cup Dixie Crystals sugar
- 1⁄4 cup water
- 6 Tablespoons Jameson Irish Whiskey
- 1⁄4 cup heavy cream
- 1⁄4 teaspoon salt
Add sugar and water in a saucepan. Combine whiskey, cream, and salt in a measuring cup and set aside. Bring sugar to a boil over medium high heat, without stirring, until the sugar is deep golden brown. It takes about 5 to 10 minutes. Remove the pan from the heat and add the cream. Whisk until it is smooth.
Bailey’s Frosting Ingredients
- 1⁄2 cup butter, room temperature
- 3 cups Dixie Crystal’s confectioners sugar
- 1⁄4 cup – 1⁄2 cup Bailey’s
Bailey’s Frosting Instructions
Beat the butter in the bowl of an electric mixer. Add 1 cup sugar, beat until combined, gradually add remaining sugar. Add the Baileys until the frosting is desired consistency. Add more Bailey’s or sugar if needed.
Deep chocolate cupcakes surrounding coffee buttercream filling and topped with silky Irish Cream buttercream.