Cupcakes with an Irish Cocktail Twist

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
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 ½ teaspoons baking soda
• Frosting:
• 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

Step 1

Gently heat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large saucepan over low heat, combine the stout beer and butter. Let it warm gently until the butter has melted, which should take about five minutes. Take the pan off the heat and whisk in the brown sugar and cocoa powder until everything is well blended.

Step 2

In a separate bowl, whisk together the sour cream, eggs, and vanilla extract. Pour this mixture into the saucepan and stir until you have a smooth batter. Next, mix the flour and baking soda in a small bowl, then fold those dry ingredients into the wet batter until just combined.

Step 3

Spoon the batter evenly into your prepared muffin cups and pop them in the oven. Bake for around 25 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cupcakes sit in the tin for about 10 minutes before moving them to a wire rack to cool completely.

Step 4

While the cupcakes are cooling, make the frosting. Beat the butter in a large bowl with an electric mixer on medium-high speed for a couple of minutes until it’s light and fluffy. Then, add the Irish cream and whiskey, mixing on low to combine. Gradually add the powdered sugar, keeping the mixer on low, until the frosting is smooth and creamy. Finally, spread the frosting over the cooled cupcakes and enjoy!