For the cupcakes:
•1 cup Guinness beer
•2 sticks unsalted butter (1 cup)
•3/4 cup unsweetened cocoa powder
•2 cups all-purpose flour
•2 cups sugar
•1 1/2 teaspoons baking soda
•3/4 teaspoon salt
•2 large eggs
•1/2 cup sour cream
For the Frosting:
•1 stick unsalted butter (1/2 cup)
•4 cups confectioner’s sugar, sifted (to remove lumps)
•5 tablespoons Bailey’s Irish Cream (or to your taste)
•Preheat the oven to 350 degrees. Line two cupcake pans with 24 cupcake liners.
•Combine the butter and Guinness in a small saucepan over medium heat until the butter melts. Add cocoa powder and whisk until smooth. Remove from heat and set aside.
•Combine the flour, sugar, baking soda, and salt in a large mixing bowl. Mix together with a whisk. In the bowl of an electric mixer combine the eggs and sour cream. Beat just until combined. Add the beer mixture to the eggs and beat again, just until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.
•Fill cupcake liners about 2/3 full with batter. Bake for 17-20 minutes at 350 degrees until a toothpick inserted in the middle comes out clean. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
•To make the frosting: Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 3 minutes. Slowly add the confectioner’s sugar to the bowl and continue beating until completely incorporated. Add the Bailey’s and mix until smooth, adding more if necessary to get the desired consistency for frosting. Frost the cupcakes as desired.
A few tips:
Although the recipe calls for 5 tablespoons of Bailey’s, if you are concerned that will be too much for you then you can start by mixing in 2 tablespoons, tasting, and then adding in 1 tablespoon at a time until it’s at a level that works for you.
If you don’t have pastry bags or tips you can ice the cupcakes using a ziploc sandwich bag and cutting off one corner to pipe the icing through.
You shouldn’t cover the entire top of the cupcake with icing (unless you’re of the “the more icing the better” mindset 🙂 ) Start about 1/4 inch in from the edge of the cupcake and work your way towards the center of the cupcake in a circular pattern.
The cupcakes should be completely cool before you start icing them. If you start while they are warm the icing will melt.