These chocolate and Guinness® cupcakes are topped with a frosting spiked with Irish cream and whiskey.
- 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
- 2 large eggs eggs
- 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
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- 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.
- Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
- Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
- 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.
- 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.
- Spread frosting over cupcakes.