This recipe was built solely on a craving…
I’ve been yo-yo-ing back and forth with transitioning into a full time paleo inspired lifestyle. Seriously it was like a yo-yo… 3 days on… 3 days off… and back to on… back to off. What always kills me is the sugar. I always felt like that whole sugar is an addiction thing was totally bogus until I successfully completed Whole 30… but let me tell you… as a graduate… sugar really messes with you!!! It effects your inflammation, it affects your skin, it affects your mood. It’s just an all around bad time for the empire.
So… one Saturday afternoon, I was determined to stick to the plan… but I wanted something… so I came up with this…
Chocolate Chip Cookies sounded good… a Reeses Peanut Butter Cup sounded even better… so I married the two into a Cookie Dough Truffle. Yum.
These are beyond easy to make and would be a great alternative for anyone looking to make something sweet this year for Valentine’s Day!!! Be sure to snap a photo and let me know how you like them if you try them!!!
It’s no secret that I love cooking, baking and well anything that would have to do with creating. So of course, when my brother-in-laws birthday popped up on the calendar I thought it would be a perfect opportunity to play around with a recipe I’ve been curious with for a while now. I’m such a big fan of chocolate stouts, especially the delicious one they serve around Christmas time down at the Four Peaks Brewery in Tempe, AZ, and I’d heard of Chocolate Stout Cupcakes, but never tried them out myself. I have to say I was beyond extremely impressed. They turned out so moist and the flavor was phenomenal especially with the added touch of the Bailey’s Cream Cheese frosting atop.
Guinness Stout Chocolate Cupcakes
- 1 c. Guinness Stout
- 1 c. Dark Brown Sugar
- 1 c. Unsalted Butter
- 1 Devils Food Cake Mix
- 1/2 c. Sour Cream
- 2 Eggs
Preheat oven to 350 degrees. In a medium sauce pan melt together butter, sugar and Guinness Stout, remove from heat and refrigerate to cool. In a large mixing bowl add cake mix, eggs, and sour cream. slowly incorporate the Guinness Stout mixture and mix together until batter is smooth and silky. Divide into cupcake pans and bake for 18-22 minutes.
Bailey’s Cream Cheese Frosting
- 1 Package of Cream Cheese (room temperature)
- 4 c. Confectioners Suger
- 4 T. Unsalted Butter
- 1 Shot of Bailey’s Irish Cream
Cream all the wet ingredients together first then slowly incorporate confectioners sugar. Spread over cupcakes once they have completely cooled.
This recipe is great for any beer lover as well as a fun treat to make during St. Patricks Day. What is your favorite unique combination of cupcake flavors? Comment below I’d love to learn some new recipes…