Dickie O'Neal's Irish American Pub's Guinness Cupcakes w/ Irish Cream frosting

Dickie O'Neal's Irish Cream Frosting
Yield: 12-14 cupcakes

8 ounces cream cheese, at room temperature (usually a whole small container)
4 tablespoons butter, at room temperature
3 cups powdered sugar
3-4 tablespoons Baileys Irish Cream
 
Directions
In a medium bowl, blend together cream cheese, butter, and Bailey's.
Cream butter until very light and fluffy Do not run the mixer above low, or the sugar will spray all over your kitchen.


Slowly add confectioners sugar. Add a couple of spoonfuls at a time until it has all been absorbed into the butter.


Add Bailey's Irish Cream until spreadable consistency is achieved.

Frost cupcakes. Sprinkle with green sprinkles.


Gradually add powdered sugar, mixing well until it’s all incorporated. (Use immediately)


The frosting will harden in the fridge. Bring back to room temperature before frosting the cupcakes.

Dickie O'Neal's Guinness Cupcakes

Dickie O'Neal's Guinness Cupcakes

Yields 12-14 cupcakes

350 degrees for 22 minutes

3/4 cup unsalted butter Irish Butter
3/4 cup Guinness stout
1/2 cup Nestle Toll House cocoa powder
3/4 cup dark brown sugar
3/4 teaspoon table salt
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1 1/2 eggs
6 Tablespoons sour cream  

Directions
Preheat oven to 350°F
 
Grease 12 - 14 cupcake cups, or fill with 12-14 paper liners.  
In a saucepan, whisk often and heat until the butter is melted and the mixture is smooth:

• Butter ¾ cup
  
• Guinness ¾ cup
  
• Cocoa ½ cup
  
• Dark Brown sugar ¾ cup
  

Remove from heat and allow to cool to room temperature.

Into the work bowl of a stand mixer (or into a large mixing bowl),
sift together

• salt ¾ teaspoon
  
• flour 1 ½ cups
  
• white sugar ¾ cups
  
• baking soda 1Tablespoon
  

Add the cooled Guinness mixture and beat on medium for 1 minute.


Add 1 1/2 eggs
Add 6 Tablespoons sour cream 
Beat on medium for 2 minutes or until smooth.

Divide the batter evenly among cupcake cups
(I like to put the batter in a Wilton Frosting Bag to ensure I put the same amount in every cup)


Bake in preheated oven 22 minutes, this will ensure that the cupcakes are moist.


Cool in the pan 20 minutes, then remove and transfer to a cooling rack until completely cooled. 

Dickie O'Neal's Irish American Family Pub Restaurant

2155 North Palm Canyon Drive

Palm Springs CA  92262

+1 760-325-2600

Website