Chocolate and Dark Beer Cupcakes w/ Irish Cream Frosting

By Castrofilippo

Ingredients

• 1/2 Cup Guinness or other dark beer, porter or stout
• 4 tablespoons unsalted butter
• 6 tablespoons unsweetened cocoa
• 1 cup all-purpose flour
• 1 cup sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/3 cup sour cream
• IRISH CREAM FROSTING
• 4 tablespoons unsalted butter, at room temp
• 1 1/2 cups confectioners sugar
• 1 1/2 tablespoons Irish Cream, such as Bailey's
• 1-2 tablespoons milk

Details

Servings 10

Preparation

Step 1

1. Preheat the oven to 350 F. Line 10 muffin cups with 10 muffin liners.

2. In a medium saucepan, combine the beer and butter. Bring to a boil, then immediately reduce to a simmer. Add the cocoa and whisk until smooth. Remove from the heat and set aside.

3. In a medium bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.

4. In a large bowl, whisk together the egg and sour cream until smooth. Whisk in the beer mixture.

5. Fold the flour mixture into the batter until just combined.

6. Spoon the batter into the muffin cups, filling them three-quarters full. Bake for 20 minutes, or until a toothpick comes out clean.

FROSTING

Using a stand mixer or hand mixer, beat the butter until light and fluffy. With the motor on low, add the sugar, 1/2 cup at a time, beating between additions until smooth. Beat in the Irish Cream. The mixture should be smooth and spreadable; if it is too thick, add 1-2 tablespoons milk or Baileys to thin it out.


7. When the cupcakes are cool, spread the frosting over them. Serve.