Chocolate Guinness Cupcakes with Bailey’s Irish Cream Frosting

OK so I made these cupcakes for St. Patrick’s Day but honestly I would eat them any day of the year! I researched several different recipes for the cupcakes and chose the one from Dave Lieberman because it included sour cream in the batter and when cooking with cocoa you really need sour cream or buttermilk to get the moisture and richness back into the batter. These are quite dense but very moist, chocolatey and simple divine! One bite and you’ll be hooked. I chose another recipe for the frosting and think it is the perfect combination. Hope you enjoy them!

Chocolate Guinness Cupcakes with Bailey’s Irish Cream Frosting

 Cupcake Recipe From Dave Lieberman

Ingredients

• 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
• 2 cups sugar
• 2 cups all-purposeflour
• 1 teaspoon baking soda
• Pinch fine salt
• 1 bottle stout beer – **I used the 330ml bottle of Guinness and would not use any other!
• 1 stick butter, melted
• 1 tablespoon vanilla extract
• 3 large eggs
• 3/4 cup sour cream
  Preheat oven to 350 degrees F.In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.Icing Recipe From Nicole at preventionrd.com

  Ingredients

  • 2 sticks unsalted butter, softened
  • 2 cups powdered sugar
  • 2-3 Tbsp Bailey’s

  Whip together the softened butter and sugar in a standing mixer for the butter cream frosting, adding in just enough Bailey’s to get it loose and fluffy. Whip for 5-10 minutes, or until fluffy and light.  *Add the sugar to the butter slowly to avoid lumps.