Happy St. Pattys Day! Coming from a girl who isn’t even a little bit Irish, but has a great love for the beautiful country of Ireland and all it’s amazing people! Everyday I cannot believe it’s been 3 years already out of Ballymaloe Cookery School… how time flies!
These cupcakes are not only delicious, but a little nod to my favorite beer… Guinness! Cupcakes and beer, you can’t go wrong! Sláinte!
Guinness Cupcakes with Cream Cheese Frosting & Candied Bacon
Servings: 24 Cupcakes
Prep Time: 15 minutes
Bake Time: 20 minutes
-1 cup Guinness stout
-1 cup unsalted butter, at room temperature
-¾ cup Dutch-process cocoa powder
-2 cups all-purpose flour
-2 cups granulated sugar
-1½ teaspoons baking soda
-¾ teaspoons salt
-⅔ cup sour cream
Cream Cheese Frosting:
-1/2 cup butter, softened
-8 ounces cream cheese
-4 cups confectioners’ sugar
-2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Line two standard muffin tins with liners.
- Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
- Beat the eggs and sour cream until combined. Add the Guinness-chocolate mixture to the egg mixture and beat until smooth. Slowly add the flour mixture and beat just until it starts to come together. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool for 5 minutes in the pan, then remove the cupcakes to a wire rack.
- Make the frosting: Beat the softened butter and cream cheese until smooth. Add powdered sugar and vanilla and beat until creamy.
-12 slices bacon, about 1/4-inch thick
-Finely ground black pepper
-1/3 cup light brown sugar
- Preheat the oven to 325 degrees F. Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top.
- Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
- Bake for 20 minutes. Cook until golden brown and fairly crispy. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will “crisp” up a little more.