Lá Fhéile Pádraig Sona Duit! Happy St. Patrick’s day to my favorite kind of people on this earth: The Irish! Anyone who knows me, knows that i’ve always had a massive soft spot for Ireland in my heart. Not only are they just the friendliest, happiest people with the most sexy accent in the world, but their cities and landscapes are simply stunning. It’ll come as no surprise that for many years now, i’ve been celebrating St. Patrick’s day along with them in my favorite pub in Antwerp: The Irish Times pub. This year, I decided to make the party even better, by baking some Guinness cupcakes with a very Irish frosting! I’ve made a lot of chocolat cupcakes before so I just changed one of my recipes and added the Guinness. However, i’ve never ever made cream cheese frosting before, let alone with Baileys in it. Luckily, it’s a very popular frosting in Ireland so I found a lot of great recipes online and combined a couple of them into my own. I must say, I never tasted cream cheese frosting before but I like it a lot more than buttercream toppings. Either way, with these cupcakes, you can not go wrong at your St. Patrick’s day celebration!
Makes: 24 cupcakes
- 200g self-raising flour
- 150g sugar
- 4 eggs (2 yolks and 2 full)
- 33cl guinness
- 150g dark chocolate
- 100g butter
- 200g soft cheese
- 4 tablespoons heavy cream (go for double cream or whipping cream with at least 30% fat)
- 100g powdered sugar
- 3,5 tablespoons Baileys Irish cream liqueur
Put the eggs along with the sugar in a large bowl. Mix it all really well and gradually add the flour. Keep on mixing until you get a smooth mixture. Now break up your chocolate and butter in small pieces and put them in a small pot at low heat. They should melt, not cook! Once both the chocolate and the butter are melted, add it to the other ingredients along with the Guinness and mix it all together again. Preheat your oven at 175°C and start filling up your cupcakes liners in the meanwhile. Leave a small space (5mm or so) at the top of the liner, don’t fill it up completely! Let the cupcakes bake for 15-20 minutes.
Mix your cream cheese with your heavy cream, at low/medium speed. Gradually add your sugar and finish with the Baileys. And that’s it really!
For those who wonder what does green little things are on top of the cupcakes: I just mixed some white sugar with blue (1 drop) and yellow (3 drops) foodcoloring for a very Irish effect!