Black & White Cupcakes

Black and White cupcakes are the perfect treat to serve for St. Patrick’s Day this year. The cake is made with Guinness Draught, which lends an unexplainable richness and depth to the chocolate, and is balanced with a buttercream frosting infused with Irish cream. Combined, the two flavors make a delicious and balanced blend of the familiar Irish tastes we’ve come to know and love.

To make Black & White Cupcakes, you’ll need:
• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) butter
• ¾ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Preheat oven to 350F. Line cupcake tin with paper liners. Bring the stout and the butter to simmer in a saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Allow mixture to cool slightly.

Whisk flour, sugar, baking soda and salt in a large bowl. Using an electric mixer, beat the eggs and sour cream together in another large bowl until blended. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat on slow until combined.

Divide batter among cupcake liners, filling each about ¾ full. Bake cupcakes until tester inserted in the center comes out clean (about 15-20 minutes). Cool cupcakes on wire rack until room temperature.

To make the frosting, you’ll need:
• 3-4 cups powdered sugar
• 1 stick (or ½ cup) butter
• 3-4 tablespoons Irish Cream

Whip the butter using an electric mixer for several minutes until light and fluffy. Slowly add the powdered sugar until the frosting looks thick enough to spread. Drizzle in the Irish cream. If the frosting gets too thin, add more powdered sugar.

Recipe from Smitten Kitchen’s Chocolate Whiskey and Beer Cupcakes.

To decorate my cupcakes for my St. Patrick’s Day party, I snipped a small corner from a Ziplock bag and loaded it with the frosting to pipe on top of the cupcakes. Then, I used green scalloped shaped tags in the style Summer Garden, and poked a small hole through the bottom so I could anchor them to the cupcakes with a toothpick.

More St. Patrick’s Day Ideas…

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