Chocolate Stout and Irish Cream Liqueur Cupcakes

Name: Chocolate Stout and Irish Cream Liqueur Cupcakes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H27M0.000S
Total time: P0Y0M0DT0H52M0.000S
Yield: 24 cupcakes
Ingredients: 1 1/2 cups Irish stout (recommended: Guinness); 4 ounces unsalted butter; 3/4 cup Dutch-processed cocoa powder; 2 cups dark brown sugar; 3/4 cup sour cream; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 1/2 teaspoons baking soda; Irish Liqueur Frosting, recipe follows; 1 pound unsalted butter; 4 tablespoons Irish cream liqueur (recommended: Baileys); 4 cups confectioners' sugar

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Level: Easy
Total: 52 min

Prep: 20 min
Inactive: 5 min
Cook: 27 min

Yield: 24 cupcakes

Level: Easy
Total: 52 min

Prep: 20 min
Inactive: 5 min
Cook: 27 min

Yield: 24 cupcakes

Ingredients

1 1/2 cups Irish stout (recommended: Guinness)

4 ounces unsalted butter

3/4 cup Dutch-processed cocoa powder

2 cups dark brown sugar

3/4 cup sour cream

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

Irish Liqueur Frosting, recipe follows

Irish Liqueur Frosting:

1 pound unsalted butter

4 tablespoons Irish cream liqueur (recommended: Baileys)

4 cups confectioners' sugar

Directions

Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.

Irish Liqueur Frosting:

Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.