Pot o Gold Cupcakes
CATEGORIES
INGREDIENTS
  • Cooking Time: 45 mins
  • Servings: 24
  • Preparation Time: 1 hour
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup butter
  • 1 cup Guinness stout
  • ¾ cup special dark cocoa powder (such as Hershey's)
  • 1 tablespoon instant coffee granules
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • ¾ cup sour cream
  • 1 ½ cups butter, softened
  • 5 cups powdered sugar
  • 6 tablespoons Irish cream liqueur or caramel-flavor coffee creamer
  • ⅓ cup butterscotch-caramel sauce (such as Mrs. Richardson's)
  • ½ cup assorted green and/or gold sprinkles
DIRECTIONS
  1. Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with cupcake liners. In a large bowl whisk together flour, baking soda, baking powder, and 3/4 teaspoon salt
  2. Melt the 1 cup butter in a saucepan over medium-low. Once melted, remove from heat and stir in Guinness, cocoa powder, instant coffee, and granulated sugar. Continue stirring until smooth
  3. In the bowl of an electric mixer combine brown sugar and 1 teaspoon of the vanilla. Add melted butter mixture and beat on medium-low until cooled. Reduce to low. Add eggs one at a time, beating after each addition until eggs are incorporated
  4. In the bowl of an electric mixer combine brown sugar and 1 teaspoon of the vanilla. Add melted butter mixture and beat on medium-low until cooled. Reduce to low. Add eggs one at a time, beating after each addition until eggs are incorporated
  5. ake 18 to 20 minutes or until a toothpick inserted in the centers comes out clean. Let cool in pans 5 minutes; remove to wire rack. Let cool
  6. For frosting: In the bowl of an electric mixer beat the softened butter on medium-high until creamy. Reduce speed; add powdered sugar, liqueur, caramel sauce, and the remaining 1 teaspoon vanilla. Increase speed to medium-high; beat until frosting is smooth and fluffy
  7. Push the large end of a large pastry tip into center of each cupcake, twist to remove a plug of cupcake; set plugs aside. Fill each cupcake with approximately 1 teaspoon of the sprinkles. Trim off half the cupcake plugs and place in holes to seal in sprinkles. Pipe or frost cupcakes. Makes 24 cupcakes
RECIPE BACKSTORY
A yummy St Patrick's Day treat We didnt love the "pot o gold" in the center but it may have been because of the sprinkles we ordered online. They were way too hard and crunchy. Next time may try stuffing them with lucky charms But honestly, the cupcake itself had really good flavor which I feel like is tough to achieve for a cupcake, and the frosting was unreal. Will probably try these again next year!