Ingredients: |
Ingredients: 2 cups unbleached all-purpose flour
2 cups plus 2 tablespoons sugar
1 tsp. kosher salt
2 sticks unsalted butter
1/3 cup unsweetened Dutch process cocoa powder
1 bottle (11.2 ounces) stout, such as Guinness (about 1 1/3 cups)
2 large eggs, lightly beaten
1/4 cup sour cream
1 lime
2 cups Cream-Cheese Frosting (recipe follows)
96 chocolate gold hearts (available @ ohnuts.com)
Cream Cheese Frosting:
1 (8 ounce) package cream cheese
1 cube butter
1 package powder sugar, (2 to 2 1/2 cups)
1 tsp. vanilla
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Directions: |
Directions:1. Preheat oven to 375º. Line two standard 12-cup muffin tins with baking cups. In a large heatproof bowl, whisk together flour, 2 cups sugar, baking soda, and salt.
2. Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat; stir into flour mixture just until combined. Stir in eggs and sour cream.
3. Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16 to 18 minutes. Transfer tins to wire racks; let cool completely.
4. Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into 1/8-inch wide strips. Coat strips in remaining w tablespoons sugar; cut into 1/2-inch long pieces.
5. For frosting; beat butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Spread cupcakes with frosting. Top each with 4 gold hearts (to form a shamrock) and 1 piece of sugared lime zest (to make a stem). |
This recipe for Chocolate Stout Cupcakes is from