There’s something so perfect about the mating of alcohol and baked goods. Especially when you take something so sweet and innocent as a cupcake and you corrupt it with not one but TWO types of liquor, making a very adult version of your favorite childhood treat.
I’ve been wanting to bake with alcohol for awhile, but I was always too afraid of my sub-par baking skills to give it a real shot. But my recent success with the Mickey Cupcakes (which I still have to post a recipe for! Sorry!) inspired me to suck it up and dive in. And oh my goodness, are these on an entirely different level than the Mickey cupcakes. The Mickey cupcakes, like Mickey himself, were…cute. They were sweet and sugary and fun, and there’s a time and a place for that. But Western NY in the winter is as far from Orlando as you can get, and though there’s nothing wrong with that, it takes some getting used to.
These rich, decadent cupcakes are the perfect companion to sitting by the fire, drinking a glass of wine (or leftover Bailey’s or beer!) and contemplating your very grown-up future. Or, if you’ve already accepted the daunting realization that you aren’t a kid anymore, go ahead and make these to celebrate your maturity. Or just make them because you like cupcakes and alcohol 🙂
Hers and His Cupcakes
From 100 Recipes Every Woman Should Know by Cindi Leive
You will need:
- 1/2 cup dark beer (like Guiness), porter or stout. We used Brooklyn Brewery Black Chocolate Stout.
- 4 tablespoons unsalted butter
- 6 tablespoons unsweetened cocoa
- 1 cup sugar
- 1 cup flour
- 3/4 teaspoon baking soda
- 1/4 easpoon salt
- 1 large egg
- 1/3 cup sour cream
- Irish cream frosting (recipe below)
Combine the butter and beer in a medium saucepan and bring to a boil, then immediately reduce to a simmer. Add the cocoa and whisk until smooth, then remove from heat and set aside. This step smelled (and tasted) terrible, but it made the end product so much better!
In a medium bowl, stir the flour, sugar, salt and baking soda together, and then set that aside as well.
In yet another bowl, combine the egg and sour cream until smooth. You can do this with a mixer, but it worked just as well to whisk it. Add the beer mixture into this bowl and stir, and then finally add the flour mixture into the batter.
Fill 10 pre-lined cupcake cups 3/4 of the way full with batter (we actually got 11 cupcakes out of this mix).
Bake at 350 for 20 minutes, or until a toothpick comes out clean. Let them cool, and then frost them!
Irish cream frosting
You will need:
- 4 tablespoons unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1 1/2 tablespoons Irish cream
- 1-2 tablespoons of milk (optional)
*This amount only made enough to frost 4 cupcakes using a 1M star decorating tip, so we had to make another batch. If you want a thin layer of frosting (I’m disappointed in you, if this is the case) then you might get away with 1 batch.
Using a mixer, beat the butter until light and fluffy. Add the sugar bit by bit until it’s smooth, and then add the Baileys. Add 1 tablespoon milk to thin it out, or add more Baileys if you’re adventurous.
Now you’re ready to frost your cupcakes and enjoy!
When you take the slightly bitter cupcake and pair it with the sweet cream frosting you get a fabulous combination and a very adult flavor. These aren’t the funfetti cupcakes of your childhood, they’re the grown-up version with a little kick to ’em.
And I’d be a terrible cook if I didn’t thank Ken for his hard work on these cupcakes. He did a lot of work on the batter, and he made the frosting entirely by himself while I did the dishes that had been piling up. He even tried his hand at frosting them using the bag, and his came out better than mine!!!
So watch out for this kid, he only pretends to not know how to cook so that he can surf the internet while I do all the work. I’m on to you now, Ken! 😉