Lá Fhéile Pádraig Sona Duit! That’s “Happy Saint Patrick’s Day” in Irish. If you really want to impress your pals, make sure you alter the grammar of it to Lá Fhéile Pádraig Sona Daoibh when addressing two or more people. However, nothing will astound your friends like these amazing Guinness Chocolate Cupcakes, the perfect St. Patrick’s Day treat!
These cupcakes are rich, moist, and the perfect balance of fluffy and thick decadence. An entire bottle of Guinness goes into these party-friendly delights. The flavor sings through dessert, adding a unique taste that compliments the chocolate. You can frost them with a fluffy white or vanilla frosting to fully encompass the tang of a bottle of Guinness. Using a chocolate ganache topping is also a delicious option.
You Will Need:
- 1 bottle of Guinness (11.2 oz if you are lucky enough to have it on tap)
- 1 stick of butter
- 3/4 cup of quality cocoa
- 2 cups of brown sugar
- 3/4 cup of sour cream (plain Greek yogurt is an excellent substitute)
- 2 eggs
- 1 tablespoon pure vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
Here’s what you do:
1. Preheat oven to 350 degrees.
2. In a saucepan, melt butter and Guinness over low heat.
3. When the butter is completely melted, remove the pan from the heat and gently whisk in brown sugar and cocoa. Allow the mixture to cool.
4. In a separate bowl, whisk sour cream, eggs, and vanilla together.
5. In another separate bowl, sift flour, salt, baking soda, and baking powder together.
6. Slowly, add the completely cooled butter/Guinness mixture into the cream/egg mix, whisking as you pour.
7. Fold the flour mixture into the combined wet ingredients.
8. Fill each vessel of a lined cupcake pan about 3/4 full. Don’t overfill!
9. Bake 12-15 minutes. They are done when the center of the top springs to your touch.
They will be irresistible when pulled from the oven, but resist the urge to inhale them until they are completely cooled. Top them with your chosen frosting or eat them as they are. Store in an airtight container. This recipe easily makes two dozen cupcakes.