See folks, I have myself a lucky charm.
A red bearded, beer drinking, rowdy little powerhouse of an Irish man who has a mind that works faster than the speed of light and enough wit to make the average person a little squemish.
My red beard cracks jokes as he rolls out of bed in the morning, loves our dog with complete abandon, has been at my side during some dark times and takes amazing care of me.
I love him with all my heart. He makes me smile.
And blush a bright shade of red in public....
So it makes perfect sence to talk about an Irish holiday, my husband and drunk chocolate cupcakes right? Yeah that is what I thought.
How about drunk chocolate cupcakes...
Now I have your attention... booze, chocolate, butter, sugar..... ga ga.....
A while back I made the 25 pound chocolate cake. 25 pounds = 1 cake. It was good, there were lots of calories, chocolate and porter beer in the batter. This cake could win a wrestling match and then feed the entire audience.
I decided beer in good in cake.
These are bite size Black and Tans. I tried to make a Black and Tan beer in order to impress you while showing off my superb bartending skills. I decided to drink the evidence that revealed I am not a bartender and don't have mad layered drink making skills. If you are wondering what a Black and Tan beer should look like:
Drunken Chocolate Cupcakes
Adapted from Dinner With Julie
Makes 2 dozen cupcakes (using 12 tin muffin tin)
1/2 cup brown butter
1 cup Guinness or other dark stout
1 1/2 cups sugar
3/4 cup cocoa
1 cup sour cream
2 large eggs, lightly beaten
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
Preheat the oven to 350 and line cupcake tins.
In a large mixing bowl whisk the sugar and cocoa.
In a small saucepan, brown the butter; remove from heat, pour into a bowl containing sugar and cocoa, add the Guinness. Whisk until combined.
Whisk in the sour cream, eggs and vanilla.
Stir in the flour, baking soda and salt just until blended.
Divide the batter between paper-lined cupcake tins and bake for 20-25 minutes, until tops are springy to the touch.
Cool completely on a wire rack.
1/2 cup butter, room temperature
4 ounces cream cheese, room temperature
3 cups confectioners’ sugar
1/4-1/3 cup Guinness, room temperature
1 teaspoon vanilla
Combine the butter, cream cheese, Guinness and the vanilla in a medium sized bowl, beat them together until they are light and fluffy.
Add the sugar gradually, beating until smooth.
Pipe onto cooled cupcakes