When Irish Eyes Are Smiling

... they obviously are baking and/or eating cupcakes.


St. Patrick's Day fell in the middle of spring break & midterms this year, which was also peak dieting phase for me. Y'all know I would much rather eat my calories in dessert than drink them in alcohol, so while I allowed myself a celebratory Guinness, I did most of my St. Paddy's celebrating with chocolate cupcakes and Bailey's frosting.


I used Hershey's Perfectly Chocolate Cake recipe, with a few alterations, and Baileys Irish Cream Frosting from Martha Stewart's Cupcakes book, which was simply perfect. I wholeheartedly believe these could be a year-round treat!


Here's what you'll need to make about 30 cupcakes:

• 2 cups of sugar
• 3/4 cups cocoa powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 3/4 cups all-purpose flour
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup milk (I used skim)
• 2 tsp vanilla extract

Preheat your oven to 350 degrees. Mix together cocoa, baking soda, baking powder, salt, and flour.

In a separate bowl, mix together oil, sugar, and vanilla extract. I did this by hand, but you're welcome to use a mixer here.

Add eggs, one at a time, until your mixture looks nice and goopy.

Meanwhile, put your milk and water together in a pot and bring to an almost-boil. You want it hot, but milk gets funky when it boils. You just want to scald it a bit.

Alternate adding dry ingredients and milk mixture into your wet ingredient bowl. Again, I do this by hand so as not to overmix the cake, but you could do it in a stand mixer and most people wouldn't know the difference.

Oh yea, be prepared for your kitchen to start smelling AMAZING the minute the milk hits the cocoa. It'll be like delicious, bakeable hot chocolate. People will come out of the woodwork. Be prepared.

Once everything is combined (it'll probably be a little bubbly or lumpy), fill your cupcake liners about 2/3 of the way with the batter. Bake 22 to 25 minutes, depending on the size and temperature of your oven. I rotate mine halfway through because my oven is horrible.

When they're done, you will have delicious, perfectly chocolate cupcakes.

These cupcakes take easily to any frosting, or to no frosting at all! I halved Martha's Baileys recipe and had enough to pipe onto 30 cupcakes, easily, but I like a big cake to frosting ratio. Here's the halved recipe:

• 1 1/2 sticks unsalted butter, room temperature
• 2 cups confectioners' sugar
• 1 1/2 Tbsp Baileys Irish Cream liqueur (do yourself a favor and use the real stuff here, no knockoffs. It's worth it. It's such a small amount that you'll have the rest for drinking later - and do you really want to drink the fake stuff? No. No you don't.)
• 1/4 tsp vanilla extract

With an electric mixer (hand or stand) on medium-high speed, cream the butter until smooth. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl. After every two additions, raise speed to high and beat for 10 seconds to aerate frosting.

Add Baileys and vanilla, and beat until combined and smooth. I used a piping bag with a round tip and topped my babies with semi-sweet chocolate chips.

Voila! Such delicious little cupcakes. And don't they look like miniature Guinnesses?

These were a HUGE hit. I ended up stashing some in the freezer to make truffles out of, and they magically disappeared over a few days. This cake is my absolute favorite, go-to chocolate cake recipe, and I'll definitely be making this frosting again!

We've had a lot of cause for celebration lately. Have you made any treats to share with friends and family?