It seems that the Chocolate/Stout/Irish Cream combo is pretty popular in baked goods this time of year. Adding rich foamy Guiniess to chocolate cake batter adds such an amazing flavor and I don’t think I need to sell you on Bailey’s Cream Cheese Frosting right? I did my best to make this frosting as boozy and Irish Cream-y as possible in honor of my heritage, (I’m a quarter Irish you know!) The end result is a light and fluffy chocolate cake with a hint of rich stout- the frosting is creamy and smooth with just a little bite. In short- a festive bit of cupcake heaven.
One of the reasons I think the texture of these was so perfect is because I didn’t use an electric mixer. After reading through the recipe I realized you really didn’t need one so I did the whole thing with a whisk. In my opinion, mixing by hand can help avoid over-beating the batter which can lead to dry and dense cakes. With a whisk, you are able to just mix the ingredients until they are incorporated which results in a perfect soft and crumbly texture.
The cream cheese frosting is the perfect consistency to practice the frosting swirl I demonstrated a couple weeks ago! With the cute little swirled center, you have a perfect spot for housing a variety of toppings. Festive sprinkles would be adorable, but I chose to use some cake crumbs from a cupcake in the batch that was a little busted looking. Didn’t see the video on how to make the “swirl”? Check it out here.
To make the cupcakes:
For Bailey's Cream Cheese Frosting:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Cake Recipe adapted from Smitten Kitchen