It’s not very often that my friends on Facebook link recipes to me that they think would be good for my website, but when they do,
I prefer Dos Equis I always file it away for later. Because if there’s internet buzz around a recipe, of course I’m game for seeing what all the fuss is about. Especially if the recipe sounds delicious. Especially if there’s alcohol involved. Especially if I can make bad beer puns, even if it’s for a completely different brand of beer.
What is the slogan for Guinness beer, anyway?
“The king of beers”?
No, that’s not right.
“This is our beer”?
Ehh, still no.
“A better beer deserves a better can”? “It’s Miller time”?
“It’s Miller time”?
Okay, I had to google it. Apparently the US slogan for Guinness is: “Out of the darkness comes light.”
Well my, my, Guinness, aren’t we poetic!
So a friend suggested I try this recipe with Guinness and Baileys, and I had to oblige – especially since dark chocolate Guinness cake is a thing of internet legend. It always seems to crop up right around Saint Patrick’s Day, as if us Americans have all agreed that this is only time we’re willing to tackle the wily Irish beer that is Guinness. And even then, we’re going to need eggs, flour, sugar, and a dash of Bailey’s Cream to chase it down with. Which I’m totally okay with.
I can’t remember the last time I tried Guinness, but I did sneak in a sip of it in it’s true form while baking these cupcakes, and wow. Once I picked my face up off the floor, I think I could see the appeal. Especially wrapped in the arms of chocolate cake batter.
This recipe was originally designed to be a fully fledged cake, but you know what? I’ve made a lot of cakes recently and felt like I needed to switch it up a bit. I also noticed that I haven’t actually featured a real deal holy field cupcake recipe before, which seemed like a bit of a tragedy for a blog that’s already seven months old. So I moved a few ingredients around and transformed a dense boozy cake into luscious tipsy morsels.
As for how it turned out? I’ll be honest with you – I tried both the raw batter and the baked cupcakes, and the experience completely different with both. The batter tasted like any chocolate batter I’ve ever had, with just the slightest bite of alcohol, and at the time I was a little worried. Was I making Guinness cupcakes that wouldn’t taste like Guinness? I was so close to adding Guinness right then and there, but I steadied my hand and decided to let the internet guide my way, because every single recipe I looked at suggested only 1 cup of beer. No more, no less.
Now that they’re baked, I’m certainly glad I hesitated, because there’s something magical that happens to these cupcakes while they’re in the oven. The Guinness flavor winds up front and center, fighting for attention with the chocolate. It’s actually the Guinness that makes the chocolate taste like dark chocolate.
And what more can I really say about the frosting? It’s delicious sweet cream cheese a hint of smooth coffee. It tastes just as good as it sounds. It tastes so good I may have skimped a bit on frosting the cupcakes just so there’s be a little extra frosting left over in the bowl for me to eat.
That’s called baker’s privilege, my friends.