St. Patrick's Day Cupcakes with Baileys + Guinness
A chocolate cake infused with coffee and Guinness, topped with a Baileys cream cheese frosting
Servings: 24 cupcakes
Ingredients
- 1 box Betty Crocker Super Moist Triple Chocolate Fudge Cake mix
- 5 oz cold brew concentrate (or brewed coffee)
- 5 oz Guinness
- 8 oz cream cheese, room temperature
- 1 stick butter, room temperature
- 1/8 tsp salt
- 1 tbsp vanilla
- 3.5 cups confectioners sugar
- 2 tbsp Baileys
- decorations, cupcake liners (optional)
Instructions
- Preheat oven according to box directions for cupcakes.
- Follow the directions on the box to mix the cupcakes BUT replace the 10oz of water with 5oz coffee + 5 oz. Guinness.TIP: I use a large scoop to evenly portion cake mix into a cupcake pan. Only fill the liners about 1/2 way.
- While cupcakes cook and cool, mix the frosting.
- Add cream cheese, butter and salt to a stand mixer, fitted with a paddle attachment. Combine until creamy and throughly mixed together.
- Add vanilla and combine again.
- Slowly add the confectioners sugar, 1/2 cup at a time until completely combined.
- Add 2 generous tbsp of Baileys and combine one final time.
- Once cupcakes are completely cooled, pipe on the frosting. I used a bag fitted with a 4B tip but you can get creative here. I added shamrock toothpicks and gold coin sprinkles.
- Now...I dare you NOT to eat that left over frosting!
- ENJOY!!