2 cups Guinness 1 cup unsweetened cocoa powder 1/2 cup butter, cut into 1–inch pieces 1 1/4 cups granulated sugar 1/2 cup firmly packed dark brown sugar 2 cups all–purpose flour 1 1/4 tsp baking soda 1 tsp salt 2 large eggs For beer–fudge frosting:
2 oz dark chocolate, melted and cooled slightly 1/2 cup room temperature butter 1 tsp salt 1/3 cup Guinness, plus more to drink (you’re hard at work and you need sustenance) 2/3 cup unsweetened cocoa powder 2 1/2 cups confectioners’ sugar
Directions
–Preheat the oven to 325 degrees. Place cupcake liners in muffin pans. –Start drinking your own mug of Guinness. –Melt the butter in a small saucepan with the beer and cocoa powder. –Add the sugars and whisk until smooth. Remove from heat, pour into a large mixing bowl and set aside. –Stir together the flour, baking soda and salt in a separate bowl. –You’re still drinking, right? –In another bowl (don’t worry, you’ll be drunk for the cleanup so it’ll go by in a flash), whisk the eggs. Then whisk them into the cooled cocoa mixture. –Fold the flour mixture into the cocoa mixture, scraping down the sides of the bowl to incorporate. The batter will be a bit lumpy, but that’s cool. –Pour the batter into the cupcake liners and bake for 20 minutes, or until the tops of the cupcakes spring back when you poke them. –Your kitchen will be smelling awesome by now. While the cupcakes cool, make the frosting. Place all frosting ingredients in a food processor. –Pulse until the frosting is shiny and smooth. If the frosting is too thick to spread easily, you can add some of your beer, a splash at a time. –Consume icing with a spoon or on a cupcake, depending on your level of intoxication at this point, and if there are people watching you.
Now you are a weird hybrid of Stepford wife/college degenerate. Happy St. Patty’s Day, indeed.
