Just a few short years ago, the only holiday I attempted special food for was Christmas. Mom and I usually make cookies and other confections together. One year, the kitchen counter was lined from one end to the other with snowman bowls and cookie jars full of sugary goodness! And there was that one Fourth of July when Jennifer and Leah came to the apartment to hang out by the pool, and I spent the better portion of a day making pulled pork bbq sandwiches. Other days, the thought might run through my mind how much fun it would be to “theme-cook”, but I’d always find something else to occupy my time.
Now, in my newfound excitement for food, I look for reasons to cook something special! Sometimes it pans out, sometimes it doesn’t. Thanksgiving was the bomb-diggity, and Valentine’s Day was seven shades of awesome! However, I never made Halloween treats or Bubba’s favorite banana pancakes for national pancake week in February. (How bout another trip to the PHOP, Justin?!) But, I was not about to let St. Paddy’s Day pass me by!
I searched my trusty websites for Irish-inspired dishes, and came across a chocolate cupcake recipe. Perfect! I can try my hand at cupcakes, which I’ve been dying to do, and I can display them on a prized wedding gift! And of course Kyle was very excited at my need for one can of Guinness (that left him three to watch slide down the glass in creamy, wavy satisfaction). I will say I never would have paired beer with chocolate, but these cupcakes were delicious! The icing was just divine!
¾ cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
¾ cup sour cream
1 (8-oz) package cream cheese, softened at room temperature
¾ to 1 cup heavy cream
1 (1-lb) box confectioners’ sugar
Food coloring of your choice, optional
Preheat oven to 350°. In large mixing bowl, whisk together cocoa, sugar, flour, baking soda, and salt. In medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at a time. Mix in sour cream until thoroughly combined and smooth. Gradually mix dry ingredients into wet mixture. Lightly grease 24 muffin cups. Fill each cup about ¾ of the way full. Bake for 25 minutes or until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
For the icing:
In medium bowl with a hand mixer, beat cream cheese on medium speed until light and fluffy. Gradually beat in heavy cream. On low speed, slowly mix in confectioners’ sugar until incorporated and smooth. Stir in a couple drops food coloring. Repeat until you’re happy with the color. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Now, in my newfound excitement for food, I look for reasons to cook something special! Sometimes it pans out, sometimes it doesn’t. Thanksgiving was the bomb-diggity, and Valentine’s Day was seven shades of awesome! However, I never made Halloween treats or Bubba’s favorite banana pancakes for national pancake week in February. (How bout another trip to the PHOP, Justin?!) But, I was not about to let St. Paddy’s Day pass me by!
I searched my trusty websites for Irish-inspired dishes, and came across a chocolate cupcake recipe. Perfect! I can try my hand at cupcakes, which I’ve been dying to do, and I can display them on a prized wedding gift! And of course Kyle was very excited at my need for one can of Guinness (that left him three to watch slide down the glass in creamy, wavy satisfaction). I will say I never would have paired beer with chocolate, but these cupcakes were delicious! The icing was just divine!
¾ cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
¾ cup sour cream
1 (8-oz) package cream cheese, softened at room temperature
¾ to 1 cup heavy cream
1 (1-lb) box confectioners’ sugar
Food coloring of your choice, optional
Preheat oven to 350°. In large mixing bowl, whisk together cocoa, sugar, flour, baking soda, and salt. In medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at a time. Mix in sour cream until thoroughly combined and smooth. Gradually mix dry ingredients into wet mixture. Lightly grease 24 muffin cups. Fill each cup about ¾ of the way full. Bake for 25 minutes or until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
For the icing:
In medium bowl with a hand mixer, beat cream cheese on medium speed until light and fluffy. Gradually beat in heavy cream. On low speed, slowly mix in confectioners’ sugar until incorporated and smooth. Stir in a couple drops food coloring. Repeat until you’re happy with the color. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Top each cupcake with a heap of frosting and dust with cocoa.
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