Guinness Chocolate Cupcakes and Hot Reuben Dip

Guinness Chocolate Cupcakes with Baileys Cream Frosting

Cook's notes: Don't just wait for St. Patrick's Day to try this decadent cupcake. It is moist and a wonderful combination of flavors. 

Cupcake Ingredients:

• 1 cup of Guinness beer at room temperature
• 1/2 cup butter plus 2 TB butter
• 3/4 cup unsweetened cocoa
• 3/4 cup sour cream (light)
• 2 cups sugar
• 2 large eggs
• 2 cups flour
• 2- 1/2 tsp. baking soda
• 1 TB vanilla
• 1/4 tsp. salt

Cupcake Directions:

• Preheat oven to 350 degrees.
• Pour beer into saucepan, add in chunks of butter, melt on a low heat.
• Whisk in cocoa and sugar, stir mixture until a bit thick and sugar is dissolved. Remove from stove.
• In a bowl beat sour cream, eggs and vanilla. Add in beer/sugar/cocoa mixture and beat until well mixed.
• In another bowl whisk together flour, salt and baking soda. Add to wet ingredients and beat until smooth.
• Place cupcake liners in muffin tins. Fill each liner with batter 3/4 cup full.  
• Bake for 18 minutes or until  center comes clean using a toothpick.
• Cool on a wire rack before frosting.

Frosting Ingredients:

• 1/4 cup butter, softened
• 2 cups powdered sugar
• 4 TB. Bailey’s Irish Cream

Frosting Directions:

• Beat butter and Baileys until smooth and fluffy. 
• Add in powdered sugar and mix well. May need to add in milk to get correct frosting consistency.
• Add a little sparkle to your cupcakes with green sprinkles.

Hot Reuben Dip

Cook's notes: This dip has all the elements of a classic reuben sandwich. It's sure to be a winner at your next gathering.

Ingredients:

• 8 ounces cream cheese, softened
• 1½ cups (6 ounces) shredded Swiss cheese
• 6 oz. deli sliced corned beef, chopped
• ½ cup Thousand Island dressing
• ½ cup sauerkraut, drained and patted dry with a paper towel

Directions:

• Preheat oven to 400 degrees. Lightly grease a medium sized baking dish. A glass pie dish works well too.  
• In a large bowl mix together the cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
• Bake for about 15 minutes, or until bubbly around the edges. 
• Serve hot with pretzel crisps, Triscuits or cocktail-size rye bread squares.

Bon Appetit!