I spent the last weekend puttering around the city checking out all the tourist attractions with my friend Damon who was visiting from Portland…we went to the Navy Pier and rode the Ferris Wheel, looked at the Millennium Park Bean Sculpture, enjoyed the beautiful harbor on Lake Michigan, and did a bit of shopping on Michigan Avenue, it was so much fun! Thank god the weather is finally getting warmer here so we could enjoy our time outside and not freeze.
We also spent a lot of time in the kitchen cooking up some yummy meals. My favorite recipe was for these Boozy Cupcakes they were absolutely amazing! I only had one cupcake pan so I made one batch of cupcakes and one 9-inch cake. Damon found this recipe which has excellent step by step instructions and pictures, so make sure to check it out. The only thing I would change would be to add Chopped Pecans to the top, which we did with the cake, it really added a perfect balance to the sweetness of the cake. Cheers!
1 Cup Guiness Beer
1 Stick + 1 Tablespoon Butter, cut into pieces
2 Cups Brown Sugar
¾ Cups Sour Cream
¾ Cups Cocoa Powder
1 Teaspoon Vanilla
2 Cups Flour
2 ½ Teaspoons Baking Soda
Preheat oven to 350 degrees, and line 24 cupcake tins with paper liners (or 12 cupcakes and one greased 8-9 inch cake pan).
Combine Guinness and butter in a large saucepan, heat to melt butter, remove from heat and whisk in the cocoa and sugar. In a large bowl, combine the sour cream, eggs, and vanilla, then add Guinness mixture and whisk to combine. Next, add the baking soda, and flour and whisk to combine. Pour into cupcake pan and bake 25 minutes for cupcakes, or 35 minutes for cake, or until inserted toothpick comes out clean. Remove from pan and cool completely.
12 Ounce Bag Semi-Sweet Chocolate Chips
½ Cup Heavy Cream
2 Tablespoons Butter
2 Teaspoons Bailey’s Irish Cream
1 Stick Unsalted Butter, at room temperature
3 Cups Powdered Sugar
4 Tablespoons Bailey’s Irish Cream
4-6 Tablespoons Irish Whiskey
Chopped Pecans (optional)