Irish Cocktail Cupcakes
1 c. Irish stout beer (such as Guinness)
9 Tbsp. unsalted butter, cut into 1-in. pieces
2 cups dark brown sugar
3/4 c. unsweetened cocoa powder
3/4 c. sour cream
1 Tbsp. vanilla extract
2 c. flour
2-1/2 tsp. baking soda
1 stick unsalted butter, at room temp.
2 Tbsp. Irish cream liqueur (such as Baileys), or more to taste
2 tsp. Irish whiskey (such as Jameson), or to taste
3 c. confectioners’ sugar
Preheat the oven to 350 degrees. 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 min. 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 min. Leave in the tin for 10 min., 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 2-3 min. 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. Serves 18.