Microwave Divas will be an on going series during which I will periodically host guest bloggers as well as share my Microwave Divas // itsnotmeyousuck.comown recipes.  I’m a terrible and lazy cook, but have learned to do some pretty amazing things with the microwave and began calling myself a Microwave Diva, and thus the idea for the series was born!

If you have a post that would be an awesome addition to Microwave Divas, jot me off an email. I’d love to share your easy to make and healthy(isn) recipes.

Todays recipe comes to us from Holly over at The Robertson Clann.  This is a unique Microwave Divas as this is not actually a super easy and fast recipe, but it was too delicious to pass up!

I have made this recipe for every single Saint Patrick’s Day since Eric and I got married. Plus Eric’s birthdays and parties for friends. Despite the fact that I can’t stand chocolate these are pretty good even to me. They are Ambrosia to everyone else. I made a few changes to the original recipe that I found at Nook and Pantry. It doesn’t differ greatly but over the years I’ve tweaked it a tiny bit.

Chocolate Guinness Cupcakes

Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting and Whiskey Glaze

2 C Cake Flour

1/2 C Trader Joe’s Cocoa Powder Unsweetened (9oz)
1/4 tsp Salt
1 1/2 tsp Baking soda
11/2 C Granulated sugar
4 oz./1/2 C Unsalted softened butter
2 tsp McCormick Pure Vanilla, 2 Oz
2 Egg
1/2 C Sour cream
1 Bottle Guinness Stout

Preheat the oven to 350 degrees and line with paper cups 2 – 12 count muffin tins

In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.

In a bowl beat the butter, granulated sugar, and brown sugar until light and fluffy.

Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg, beat again, vanilla extract and beat again until light and fluffy. Lots of beating. This is easier if you have a stand mixer.

Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness. It’ll get fizzy! At this point I usually have to threaten my husband to get his fingers out of the bowl.

Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Check for pockets of flour.

Now plop some batter into the tins, about two thirds full. I say about, because I was busy eyeing my husband making sure he didn’t run off with any.

Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.

For some reason mine never quite stay risen all the way, they don’t cave in but they fall a little. I’ve never taken the time to find out why. They look just as pretty with frosting and are just as airy.

For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.

Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream

Make sure you use softened butter and cream cheese. While you are baking just leave it out on the counter. I’d also sift the powdered sugar. Otherwise it’s lumpy. After a few cupcakes no one cares. But I always notice and I hate it. I hate lumps in my frosting. I usually just dump it all in a bowl and mix away. I also tend to add about half the bag of sugar and then add baileys until its smooth. A half cup or more.

This is my big change.
Bushmill’s Simple Syrup Glaze:

½ C Water

½ C Sugar

¼ C Fine Irish whiskey

Boil the water and sugar down till its thick. I put mine on low and boil it while I’m making the frosting. Make sure it comes to a nice rolling boil for 15 minutes or so at least.
Put it in the fridge to cool. I stick mine in the freezer in a bowl of ice, pan and all. After it cool add your whiskey. Eric loves this part. Still and stick it back in the freezer till you’re ready to frost. Unless you’re doing it the next day, then just stick in in the fridge.

Before you frost your cupcakes use a fine haired pastry brush and apply the syrup liberally. Make sure you get the edges but don’t gop it on. No one wants a soggy cake, just a moist one.

Next frost generously and enjoy. Please, PLEASE eat responsibly.