Chocolate Stout Cupcakes with Irish Cream Frosting
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.
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