Irish Cocktail Cupcakes - sundaysoupblog

Ingredients

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.

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