What an odd weekend it’s been. We moved our clocks forward and the tulips are up yet at the same time, Chicago is preparing for a week of…snow! My beloved Chicago Blackhawks had a morning game which has totally thrown me off kilter, watching hockey while drinking coffee. My no longer baby girl turned 21 last week and came home beaming with her first ever purchase of a 6-pack of beer. There’s corned beef in the slow cooker and in the midst of it all, I am BAKING!Guess I just felt like I really needed a chocolate cupcake in my life right now. And with St. Patrick’s Day right around the corner why not add Irish Stout beer to the cake batter and chopped chocolate mint candies. All topped with a minty white chocolate cream cheese frosting. I don’t bake often but when I do, there’s no holding back!These cupcakes and frosting are wicked easy to make and store well in the fridge so you can enjoy throughout the week, paired with a cold glass of milk or a little Jameson on the rocks 😉 I know I’m biased but in all seriousness, these are probably some of the best cupcakes I’ve had the pleasure of making and eating.
From my crazy kitchen to yours, be well, eat well and love lots!
Chocolate Irish Stout Cupcakes with Mint
For the cupcakes:
- 1 cup dark stout beer (I used Murphy’s stout)
- 6 TBS salted butter
- 4 ounces Ghiradelli® 70% Cacao Extra Bittersweet Chocolate
- 2 cups granulated sugar
- 3/4 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking soda
- 1 28-count box Andes® candies
For the frosting:
- 1 (8-ounce) package cream cheese at room temperature
- 4 ounces (1 stick) salted butter, at room temperature
- 6 ounces Ghiradelli® white chocolate, melted and cooled
- 1/4 teaspoon mint extract
- Green sprinkles (optional)
Preheat oven to 350°F. Line two cupcake pans with 18 liners and set aside.
Combine the beer, butter and chocolate in a double boiler (or, a metal bowl set atop a pan of simmering water). Stir the mixture until the butter has melted and about 3/4 of the chocolate has melted. Remove from heat and slowly add the sugar, stirring constantly, until the granules melt and the mixture is smooth.
In a large bowl, combine the sour cream, eggs and vanilla. Using an electric mixer on medium speed, beat until combined. Slowly add the beer mixture and beat till smooth. Add in the flour and baking soda and mix until smooth. Chop enough of the Andes® candies to make 1/2 cup (reserve rest for garnish), and stir into the cake batter.
Pour batter into prepared cups and bake for about 18-22 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool in the pan on a wire rack for about five minutes, then remove cupcakes and let cool at room temperature.
For frosting, beat cream cheese until fluffy. Add softened butter and continue to beat until light and fluffy. Gradually add in the melted chocolate and mint extract and continue mixing until smooth. Pipe or spread onto cupcakes and top with green sprinkles. Garnish with a whole piece of Andes® candy. Serve immediately or store cupcakes, covered, in the refrigerator.
Yield: About 18 cupcakes