Friday, April 29, 2011

Guest Blogger-- Sarah from Snapshots of My Life.

Today's guest post is from my dear real life friend Sarah who is brand new to blogging!  You can usually find her at Snapshots of My Life.  Today she has a delicious treat to share with us!  Welcome, Sarah!!  

Hello everyone! I’m Sarah, from Snapshots of My Life. I was so excited when Katie asked me to guest post while she is at the beach [insert jealous face]. Although Katie is not currently eating sweets, I am and I figured some of you all were too. In our group of friends, I am known for my cupcakes {Katie here-- I can attest to this.  They are delicious!}. So I thought I would share my recipe for Dark Chocolate Cupcakes with Bailey’s Butter Cream Frosting. Enjoy!

Cupcake Ingredients:
¾ cup unsweetened dark chocolate cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1¼ tsp. coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
4 tsp. vanilla extract
1 cup sour cream, at room temperature

Icing Ingredients:
12 oz. cream cheese (not softened)
7½ tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3¾ cups confectioners’ sugar, sifted
Bailey’s Irish Cream, to taste (approximately 3-4 tbsp)


  • To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
  • In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl. Beat on medium-low speed with a hand mixer, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
  • Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
  • To make the frosting, in the bowl beat the cream cheese and butter on medium-high speed with a hand mixer until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Add Bailey’s Irish Cream to taste and beat until incorporated. Frost cooled cupcakes as desired.

Adapted from Annie’s Eats-- Cupcake & Icing


  1. HOLY cow those cupcakes look fantastic! Welcome, Sarah!

  2. Thanks! They are very yummy!!! :)