All Recipes Best Recipe Dessert Recipes Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream

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 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

Nutrition Info

369.8 calories carbohydrate: 58.3 g cholesterol: 53.7 mg fat: 14.1 g fiber: 1.6 g protein: 3.4 g saturatedFat: 8.6 g servingSize: - sodium: 197.6 mg sugar: 44.3 g transFat: : - unsaturatedFat: : -

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.

18 cupcakes

If you've ever had a shot of Irish whiskey and Irish cream dropped in a glass of Guinness®, this it in dessert form. The best cupcake ever.