Chocolate Stout Cupcakes with Irish Cream Frosting
LoneStarGatherings.com
The combination of chocolate and stout gives the cupcakes a rich, decadent flavor that adults will love. Top them with the smooth Irish cream frosting and they are irresistible!
Preheat oven to 350 degrees F. Grease a 24 cup muffin tin or fill with paper liners and set aside.
In a medium saucepan over low heat, combine the butter, stout, brown sugar, and vanilla and heat until butter is melted and mixture is smooth whisking often. Remove from heat and allow to cool.
In a large mixing bowl, whisk the cocoa, granulated sugar, flour, baking soda, and salt.
Beat eggs into cooled stout mixture one at a time. Mix in sour cream until thoroughly combined and smooth. Gradually add the dry ingredients to the stout mixture one cup at a time until combined.
Divide the batter equally between the muffin tins filling about ¾ full. Bake for 12 minutes then rotate the pans and bake for another 12 minutes until dome shaped and a toothpick inserted into the center of a cupcake comes out clean. Cool for 20 minutes in the tin then remove and transfer to a cooling rack to completely cool.
Using a hand or stand mixer, cream butter until very light and fluffy. Turn speed to low and add salt and confectioners’ sugar ½ cup at a time until completely incorporated and smooth. Add Irish Cream one tablespoon at a time until smooth and spreadable. Cover with plastic wrap and refrigerate until ready to use. Icing can be made in advance and kept refrigerated.
Top cupcakes with Irish Cream frosting and sprinkle with Green Jimmies.
Notes
Top with frosting when completely cooled. You can make the cupcakes 3 days in advance and store them in a sealed container. You can make the frosting up to two days ahead and keep it refrigerated. Wait to frost until the day you are ready to serve or frost one day in advance and store in the refrigerator.