It seems that chocolate / Stout / Irish cream combo is enough popular in baked goods this time of year. Adding rich foamy Guiniess cake baking chocolate adds such incredible flavor and I do not think I need to sell you on the cream cheese frosting Bailey right? I did my best to make this as icing and boozy Irish Cream-y as possible in honor of my heritage, (I'm a quarter Irish you know!) The end result is a light and fluffy cake chocolate with a hint of rich stout - the icing is smooth and creamy with just a little bite. In short a little festive sky small cake.
One of the reasons I think the texture of these was so perfect because I did not use an electric mixer. After reading the recipe I realized that you really do not need so I did it all with a whip. I think the mixture by hand can help prevent over beating the batter which can lead to dry, dense cakes. With a whisk, you are able to just mix the ingredients until incorporated resulting in a soft texture and crumbly perfect.
The frosting cream cheese is the perfect consistency for practicing icing whirlwind since I demonstrated a few weeks! With the cute little swirling center, you have a place to accommodate a variety of toppings. festive sprinkles would be adorable, but I chose to use cake crumbs from a cupcake in the lot which was a little burst of research. Did not see the video on how to make the "turbulence"? Check it out here.
- 1 cup stout (Guinness)?
- 2 sticks unsalted butter
- ¾ cup unsweetened cocoa powder? (Dutch process is best) flour
- 2 cups all purpose?
- 2 cups sugar
- 1½ c.
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- ¾ c. salt
- 2 large eggs?
- ⅔ cup sour cream
- 1 8 oz cheese pack cream (soft)
- 4 tablespoons butter (softened)
- 4 cups powdered sugar
- 4-8 tablespoons liqueur Bailey's Irish cream
- Preheat oven to 350 ° F. Line pans with paper liners. Mix large and butter in a saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from heat and cool slightly.
- In a medium bowl, combine flour, sugar, baking soda and salt, and whisk together. In a large bowl, whisk together eggs and sour cream until creamy. Add the solid-butter mixture and mix just to combine. Mix dry ingredients, stirring slowly until just until incorporated.
- Divide the batter evenly between the cupcake liners, filling about ¾. Bake until a toothpick inserted in center comes out clean, about 17 minutes. Cool in the pan for 5-10 minutes, then transfer to a rack to cool completely
- Combine cream cheese and butter in a large bowl and beat until creamy. Gradually add powdered sugar until well blended. Add in the Bailey a tablespoon at a time until the texture is smooth, creamy and spreadable. Frost desired. Decorate with cake crumbs or vermicelli.
Cake Recipe adapted from Smitten Kitchen