Makes 24 cupcakes
- 16 tbsp. unsalted butter
- 1 cup Guinness
- ¾ cup dutch process cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1½ tsp. baking soda
- ¾ tsp. salt
- 2 large eggs
- 2/3 cup light sour cream
- 8 tbsp. unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 5-6 tbsp. Bailey’s Irish cream
1. Preheat oven to 350 degrees F and line 2 pans with cupcake liners.
2. Bring Guinness and butter to simmer in medium saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Remove from heat and allow to cool a little.
3. In a large mixing bowl, combine the flour, sugar, baking soda and salt.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the chocolate-beer-butter mixture and beat just to combine.
5. Mix in the dry ingredients on low speed just until incorporated.
6. Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full.
7. Bake until a toothpick inserted in the center comes out clean, about 16-17 minutes.
8. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
2. Gradually add the powdered sugar until it is all incorporated.
3. Mix in the Bailey’s until smooth.
4. Add any additional sugar or Bailey's to reach desired consistency.
5. Frost the cupcakes once they have completely cooled.