Ingredients
13 total- 200ml Guinness
- 200g salted butter
- 100g dark chocolate, broken up
- 325g golden caster
- 3 medium eggs
- 125g Greek yoghurt
- 2 tsp vanilla extract
- 300g self-raising flour
- 25g cocoa powder
- 2 x 165g tubs cream cheese, at room temperature
- 125g icing sugar
- 150ml double cream, at room temperature
- 3 tbsp Bailey’s Irish Cream
Method
7 stepsStep 1
Heat the oven to 180°C/160°C fan/gas 4. Line 2 x 12 cupcake tins with cases and set aside.
Step 2
Pour the Guinness into a pan, add the butter and chocolate then set over a low heat and stir until melted.
Step 3
Remove from the heat and leave to cool for a couple of mins. Whisk in the sugar then eggs, vanilla and then yoghurt until smooth and fully combined.
Step 4
Tip in the flour and cocoa, whisk again then divide between the cupcake cases and bake for 20-22 mins, until risen and a skewer comes out clean. Remove to a wire rack to cool.
Step 5
Meanwhile, make the icing. Tip the cream cheese, icing sugar and cream into a large mixing bowl and, using an electric hand whisk, beat until smooth. Remove half to a separate mixing bowl, add the Bailey’s then whisk to stiff and transfer to a piping bag. Add the lemon to the remaining half, whisk to stiff then transfer to a piping bag.
Step 6
When the cakes are cool, snip the ends from each piping bag then pipe a large blob onto the cupcakes.
Step 7
Spread a sheet of non-stick baking paper on a board then gently squash each cupcake onto it to flatten the icing, then freeze for 30 mins until the icing just sets and carefully remove the paper to create a flat, foamy top and serve.