INGREDIENTS

Cupcake Ingredients 

¾ cup unsweetened cocoa powder, plus a little more for dusting 

2 cups sugar

2 cups flour

1 tsp baking soda

Pinch of salt

1 bottle stout i.e. like Guinness

1 stick unsalted butter

1 tsp vanilla extract 

3 large eggs

¾ cup sour cream

Icing Ingredients

½ cup unsalted butter

4 cups confectioner’s sugar

3 tbsp Irish cream

1 tbsp milk (more if needed)

Green sprinkles

Cocoa powder, optional

INSTRUCTIONS 

Preheat the oven to 350°F.

In a large whisking bowl, whisk together cocoa, sugar, flour, baking soda and salt.

In another mixing bowl, combine beer, butter and vanilla.

Add eggs one at a time into the beer mixture, and beat until combined.

Whisk in sour cream and combine until smooth.

Gradually mix dry ingredients into wet ingredients until it’s a smooth batter.

Lightly grease or spray cupcake pans or use cupcake liners. Pour batter equally into a 24-count cupcake pan, filling about ¾ full.

Bake for 23-25 minutes or until cupcakes have a nice rounded dome on top. Cupcakes are done when a toothpick inserted in the center comes out clean.

Place on a wire rack to cool before icing.

Using an electric mixer, whip butter until light and fluffy.

Add sugar a little bit at a time, mixing on low speed.

Once sugar is mixed into the butter, add Irish cream.

Add milk beginning with 1 tbsp, adding more if needed, until a spreadable consistency is achieved.

Transfer icing to a piping bag with a star tip and top each cupcake with icing or spread with an offset spatula.

Dust frosted top with cocoa powder if desired, using a fine sieve. Makes 24 cupcakes.