The last few times I have run out of several different types of liquor, it was because I was using them in baked goods. Seriously. Every time I go to the liquor store, I end up talking to the employees about my latest concoction, whether it’s using the liquor in cakes, cupcakes, truffles, or cheesecakes. It’s never ending, but fantastic at the same time and seems to be an interesting topic of conversation.
I’ve made these on several occasions for Krafty Draft, and they always disappear ridiculously fast when they show up and people realize what they are. At the last shindig, a guy walked up to me, patted his belly and smiled, “I ate SIX of those cupcakes!!!” I think he liked them.
Using alcohol in baked goods is not something that’s new, and for good reason. During the baking process, the alcohol content dissolves, but the flavors remain.
The icing on top is a different story…
Since you’re not baking the alcohol content out of the icing, it remains. Fortunately, it’s such a small amount per cupcake that you’re not likely at all to feel the benefits of a cocktail…so make sure to have an extra cocktail for yourself, you deserve it.
Chocolate Stout Cupcakes (makes about 3 dozen)
1 box Duncan Hines dark chocolate fudge cake mix
1 small box instant chocolate pudding mix
3/4 cup vegetable oil
1/2 cup Guinness beer
8 oz. sour cream
10 oz. bag mini chocolate chips
Preheat oven to 350 degrees. In a standing mixer (or mixing bowl using electric mixer), combine first six ingredients and beat at medium speed for 1-2 minutes. Stir in mini chocolate chips, and use a cookie scoop to distribute batter evenly in lined muffin pan. Bake for 22-24 minutes, remove from oven and let cupcakes sit in pan for 1-2 minutes before removing from pan and cooling completely on cooling racks. Pipe Irish Cream Icing on top using a cake decorating tip (the one used here is 1M) and pastry bag.
Irish Cream Icing
4 cups confectioners sugar
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
3/4 cup Irish cream liquor
Place butter in a mixing bowl, beat with electric mixer at medium speed for 2-3 minutes, until smooth. Add confectioners sugar, vanilla, and liquor. Continue mixing for another 2-3 minutes, until smooth. Pipe on top of cooled cupcakes.
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
Heat heavy cream in microwave save dish for 45-60 seconds, just until bubbling. Pour over chocolate chips in a small mixing bowl, then whisk together until chocolate is melted. Drizzle on top of cupcakes with a squeeze bottle.
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