Chocolate Stout Cupcakes with Irish Cream Frosting
Rich, decadent, dark chocolate cupcakes, topped with sweet Irish buttercream frosting. Perfect for St. Patrick's day!
Servings: 24 cupcakes
- 1 c. chocolate stout OR a good quality Irish stout such as Guinness
- 1 c. butter
- 3/4 c. unsweetened cocoa
- 2 c. all-purpose flour
- 2 c. granulated sugar
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 lg. eggs
- 2/3 c. sour cream
- IRISH CREAM FROSTING :
- 1/2 c. butter softened
- 3 c. confectioner's sugar
- 4-6 T. Irish cream liqueur
- Green sprinkles for decorating
- Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
- Cupcakes: In a medium saucepan, bring stout and 1 cup butter to a simmer. When butter has melted, remove from heat and whisk in cocoa powder until smooth; set aside to cool.
- In a large bowl, combine the flour, granulated sugar, baking soda, and salt. Whisk the dry ingredients until well combined; set aside.
- In a large bowl, beat the eggs and sour cream together with an electric mixer on low until well combined. Slowly beat in the cocoa mixture, then the flour mixture; beat until the batter is smooth.
- Divide batter between the prepared cupcake cups, filling each cup about 2/3 full. Bake in preheated oven for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes completely. Spread or pipe frosting on cooled cupcakes.
- Frosting: In a large mixing bowl, with an electric mixer, beat the butter until light and fluffy. Slowly add confectioners' sugar and 3 tablespoons of the Irish cream. Beat on medium speed, adding more Irish cream (a tablespoon at a time) until the frosting reaches a good consistency for frosting or piping.