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Tastee Recipe

Bailey’s, Guinness and Whisky Chocolate Cupcakes WHOA!!!

04 June 2015
Grace
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Argo cornstarch, Bailey's, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, cooking, cookware, Cool Whip, crock pot, cupcake, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, whisky

Wow, these drunken cupcakes will be the life of the party for any occasion (other than your one-year old’s birthday party)! But seriously, these cupcakes have a depth of flavor that you just cannot get out of a regular chocolate cupcake. The texture is also amazing; they are moist and have the perfect balance of denseness. The secret to that is obviously the Guinness and the sour cream. Who knew! I would have been using a stout and sour cream in all my cupcakes if I knew that they would turn out like this! In addition to the yummyness of these, they are relatively easy to make – no harder than any of your standard cupcakes.

Here’s a funny comment from one of the readers over at Irish Central:

I have to stop reading these food articles, gained another 2 pounds then fell on me face.  Guess I will have to wait a bit before I start to run again…

Haha! You’d better at least be careful! These are the perfect cupcakes to go with a strong cup of coffee, or a big scoop of vanilla ice cream.

Recipe and image courtesy of Irish Central.

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Quick Tip: Serve these awesome cupcakes up with a nice Irish coffee!

 

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