Chocolate Stout Olive Oil Cupcakes with Bailey's Irish Cream Icing

What could be better on St. Patrick's Day than Guiness, Bailey's Irish Cream and beautiful green extra virgin olive oil?



2 cups of flour

2 1/2 cups of sugar

1 cup of cocoa powder

1 teaspoon salt

½ teaspoon baking powder

1 ½ teaspoons baking soda

2 large eggs

1 cup Joe and Son's extra virgin olive oil

1 cup Guinness beer

1 ½ teaspoons pure vanilla extract

1/2 cup full fat plain yogurt


Cupcake:

Preheat oven to 350 degrees. Line a cupcake pan with cupcake wrappers.

Mix the flour, sugar, cocoa, salt, baking powder and baking soda together in a large bowl.

In a separate bowl, beat eggs with an electric mixer until they are thicker and bright yellow. Add extra virgin olive oil, Guinness, yogurt and vanilla, then mix well.

Add the dry ingredients to the wet ingredients a little at a time and stir till fully incorporated.

Pour the batter into the cupcake wrappers stopping about a ¼ inch from the top.

Bake at 350 degrees for 30 minutes. Test with a toothpick and add time as needed.


Frosting:

1 cup (2 sticks) softened unsalted butter

1 cup (1 block) softened cream cheese

1 teaspoon pure vanilla extract

1/3 cup Bailey's Irish Cream

2 cups powdered sugar (depending on sweetness desired—start at 1 ½ cups and add to taste)


In a medium bowl, beat softened butter and cream cheese together.

Slowly stir in vanilla and Bailey’s Irish Cream.

Add ¼ cup of powdered sugar at a time and whip on high until frosting is the desired consistency and sweetness.

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