Irish Cocktail Cupcakes


  • 1 cup Irish stout beer (such as Guinness®)
  • 9 tablespoons unsalted butter, cut into 1-inch pieces
  • 2 cups dark brown sugar
  • ¾ cup unsweetened cocoa powder
  • ¾ cup sour cream
  • 2eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking soda
  • 1 stick unsalted butter, at room temperature
  • 2 tablespoons Irish cream liqueur (such as Baileys®), or more to taste
  • 2 teaspoons Irish whiskey (such as Jameson®), or to taste
  • 3 cups confectioners’ sugar
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.


  • Step 2

    Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.

  • Step 3

    Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.

  • Step 4

    Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.

  • Step 5

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.

  • Step 6

    Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners’ sugar, mixing on low speed until frosting is smooth and creamy.

  • Step 7

    Spread frosting over cupcakes.

  • Source: Read Full Article