•Let’s be honest….what more can I say? I think I crammed it all into the title anyways. These cupcakes are so yummy and perfect for St. Patrick’s day, a milestone birthday, a special occasion, or a Tuesday afternoon. I would suggest enjoying with a cup of coffee and a splash of Bailey’s of course.
for cupcakes 2 cups flour
1/2 cup cocoa powder
1/4 tsp kosher salt
1 1/2 tsp baking soda
1 cup granulated sugar
1/2 cup light brown sugar
1 stick unsalted butter-softened to room temp 2 tsp vanilla extract
1/2 cup sour cream
1 12 fl. oz. bottle (1 1/2 cups) Guinness for bailey’s cream cheese filling 1 8oz block of cream cheese-softened to room temp 1/8 tsp kosher salt 1 tbls granulated sugar 5 tbls Bailey’s Irish cream 2 eggs 2/3 cup semi sweet chocolate chips makes 24- I had some extra and swirled into a small loaf pan and froze (have thoughts of a trifle later) prep and baking time 1 1/2 hours 350°
Preheat the oven to 350° and line 2 12 count muffin tins with paper cups .
In a large bowl sift or whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer with a paddle attachment, beat the butter, and both sugars until light and fluffy.
Add 1 egg at a time and beat after each until incorporated.
Add vanilla extract and beat again.
Add the sour cream and beat in until incorporated.
With the mixer running, slowly pour in the Guinness.
Yes, it will look like this, don’t freak out!
Slowly add the dry ingredients to the mix (I used that plastic mixer ring thingy for the first time, worked pretty snazzy).
Make sure to scrape the sides and bottom of bowl with a spatula.
In a separate bowl beat the cream cheese, sugar and salt with a hand mixer.
Add in the Bailey’s and blend on med high speed again.
Add 1 egg at a time, beating on med high speed after each, and scrape the sides and bottom of the bowl. Stir in chocolate chips. This will be a runny mixture.
Divide 1/8 cup of batter into each muffin cup. Add a heaping tbls of the bailey cream mixture. Add 1 tbls of the chocolate batter on top, not filling more then 3/4 full.
Bake at 350° for 20 – 25 minutes, making sure to rotate halfway through. A toothpick inserted into the center of a cupcake should come out clean. No frosting needed, can eat right away, or store in the fridge in an airtight container for 1 week♥Enjoy
shared on these linky parties-come join the fun!