Guinness Chocolate Cupcakes with Whiskey Caramel Frosting

Top of the mornin' foodies!

It's spring break! Which means...

I am going to bake non-stop for seven days!

In honor of St. Patrick's day I made these boozy treats.

These cupcakes are filled with Guinness and Jameson, making the chocolate and caramel flavors a million times richer. 

The stout and chocolate combination is just the best thing ever. These cupcakes are unbelievably fudge-y without being too dense or brownie-like. All chocolate cupcakes should be made with stout. It's just science?

The Jameson caramel frosting is piled on top. It's the kind of frosting that isn't crazy creamy or heavy. It's perfectly smooth and whipped up so that it is delicate and light. 

And like, these are just chocolate and caramel perfection.

Drink up!

Guinness Chocolate Cupcakes

Yields 24 Cupcakes

• 1 cup Salted Butter
• 1 cup Guinness (or another stout you prefer)
• 3/4 cup Unsweetened Cocoa Powder
• 2 cups All-Purpose Flour
• 2 cups Sugar
• 1/2 tablespoon Baking Soda
• 2 Large Eggs
• 3/4 cup Greek Yogurt
• 1 tablespoon Vanilla Extract

Preheat your oven to 350 degrees. Line two muffin tins with paper liners or spray with non-stick spray. You could also make this into a bundt cake, so you could spray a bundt pan if you prefer.

Place the butter and the Guinness in a small saucepan over medium heat. Let come to a soft boil and add the cocoa powder. Stir until smooth and remove from heat. 

In a small bowl whisk together the flour, sugar, and baking soda. In a larger bowl, whisk the eggs, greek yogurt, and vanilla until smooth. Add the chocolate mixture and whisk by and until completely incorporated. Gently whisk in the flour mixture. Scoop the batter into the muffin tins (or bundt pan) until they are about 3/4 full.

Bake the cupcakes for 18-22 minutes or until a toothpick inserted comes out clean. (Bundt cake will take about 50-55 minutes) Let cool before frosting.

Whiskey Caramel Frosting

Prepare while cupcakes cool.

• 1/2 cup Salted Butter
• 1/2 cup Dark Brown Sugar
• 1/4 cup Irish Whiskey, I used Jameson
• 1/2 cup Heavy Cream
• 2-3 cups Powdered Sugar

In a small saucepan, melt the butter. Add the brown sugar and whiskey and bring to a boil. Remove from heat and let cool completely. Once it is entirely cooled, whisk in the heavy cream. In a medium-sized bowl, blend the caramel-mixture with the powdered sugar 1/2 cup at a time. Once you get a consistency you would like to work with you can begin frosting your cupcakes. I recommend using less powdered sugar for a bundt cake so you can drizzle the frosting over the cake.