Any Holiday Cupcakes

I originally made these cupcakes for St. Patty’s day and planned on publishing this article in March. However, everyone loved them so much I wanted to make them again. I few minor changes and this recipe can adapt to any holiday. The base recipe is very “Irish” but just change the color of the sprinkles and you can bring them almost anywhere! These cupcakes are perfectly moist and light enough to save room for plenty of holiday cocktails.

Ingredients

Cupcakes:

  • 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch fine salt
  • 1 bottle stout beer room temperature (recommended: Guinness)
  • 1 stick butter, melted
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream

Frosting

  • 2 cups heavy whipping cream
  • 2/3 cup sugar
  • 2 tablespoons Baily’s Irish Cream

How to Make Them

The cupcakes:

  1. Preheat oven to 350 degrees F (for mini cupcakes preheat at 325 degrees F)
  2. In a medium mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt
  3. In large mixing bowl, combine the stout, melted butter, and vanilla (if the stout isn’t room temperature stick it in the microwave for 30 seconds)
  4. Beat in eggs, 1 at time
  5. Mix in sour cream until thoroughly combined (some lumps okay)
  6. Gradually mix the dry ingredients into the wet mixture.
  7. Lightly grease 24 muffin tins or line with cupcake wrappers (or about 60 mini cupcakes)
  8. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender (bake mini cupcakes for 6 minutes and rotate pans for another 6)
  9. Cool slightly and turn out of cupcake tin

The frosting:

  1. Put all ingredients in a bowl and whip with a hand mixer until the whipped cream has stiff peaks  (when you stop mixing and lift the beaters straight up there are two peaks left in the bowl)
  2. Allow the cupcakes to cool completely before frosting
  3. Garnish with holiday appropriate sprinkles!

Helpful Hints

  1. I recommend making the mini cupcakes over the normal sized ones. They’re a nice little treat and you won’t feel as guilty. Plus they are just cute!
  2. The color from the sprinkles will leach out into the frosting making them look moldy (perfect for Halloween)! To prevent this add the sprinkles just before serving.

Cupcake recipe courtesy of FoodNetwork.com and frosting recipes courtesy of cupcakeproject.com.

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