Guinness Chocolate Cupcakes with Baileys Irish Cream

Serves 12 in about 40 minutes. Unsweetened cocoa powder goes in first, and powdered sugar finishes the pot.

Ingredients

• 1 cup guinness stout
• ½ cup unsalted butter cubed
• ⅔ cup unsweetened cocoa powder
• 1 ¼ cups granulated sugar
• ⅔ cup sour cream
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 3 cups powdered sugar
• 3 tablespoons baileys irish cream
• 1 teaspoon vanilla extract
• Pinch of salt

Method

1. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a saucepan over a medium flame, combine Guinness and butter. Warm until butter melts, then whisk in cocoa powder and sugar until smooth (don't let it boil). Lift out from heat and let cool a bit.
3. In a separate bowl, whisk together sour cream, eggs, and vanilla.
4. Very Slowly whisk the Guinness-chocolate mixture into the sour cream-egg mixture. Beat as you pour. If it is pretty cooled, you can go a little faster.
5. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, stirring until just combined.
6. Divide the batter evenly among cupcake liners, filling each about ¾ full.
7. Cook for 18-22 minutes or until a toothpick inserted in the center comes out clean. Leave it to cool completely.
8. In a bowl, beat butter until creamy. Gradually add powdered sugar, then mix in Baileys, vanilla, and salt until smooth and fluffy.
9. Pipe or spread frosting onto cooled cupcakes. Enjoy!

More dessert ideas are in the dessert collection.