Irish Car Bomb Cupcakes

Beer in cake? Yes, please. St. Patrick's Day may have come and gone, but I won't be waiting until next year to make these again! I told Nick these may be my new favorite cupcakes, which is quite a bold statement for me! The chocolate cake has a great flavor with a VERY subtle taste of Guinness, and the Bailey's frosting was just as delicious. Drinkers and non-drinkers alike will love these so get in the kitchen and make them ASAP!

Irish Car Bomb Cupcakes (adapted from Annie's Eats)
Makes 24 cupcakes
Ingredients:
For Cake:

• 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

For Frosting:

• 8 tbsp. unsalted butter, at room temperature
• 3 cups confectioners’ sugar
• 5-6 tbsp. Bailey’s Irish cream

Directions: 
For Cupcakes:
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.


For Frosting:
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.