1 12ozbottle of Guinnessor any other dark stout – if your bottle is more than this, just measure out 12 oz
14 oz stick of butter, melted and cooled to room temperature
1tablespoonvanilla extract
3large eggs
3/4cupsour cream
Frosting:
24 oz sticks of butter, softened
1tablespoonvanilla extract
1/2cupBaileys Irish Cream
1/4tspsalt
8cupspowderedconfectioners sugar
Instructions
Melt one stick of butter over medium low heat. Remove from heat and let cool. Prepare two cupcake tins with cupcake liners.
Preheat your oven to 350 degrees.
In a large mixing bowl, combine the cocoa, sugar, flour, baking soda, and salt.
In a separate large mixing bowl, combine the Guinness, melted butter, and vanilla.
Add in eggs, one at a time.
Stir in sour cream until smooth.
Gradually mix dry mixture into the wet mixture, and mix until well combined.
Fill your prepared cupcake tins 3/4 full. (I used a 1/4 cup measuring cup)
Bake for 12 minutes and then rotate the pans. Bake another 12 minutes.
Check the cupcakes by sticking a toothpick into the center, it should come out clean. Cool completely before topping with frosting.
To make the frosting, use a hand mixer to beat butter until smooth.
Add the Baileys, vanilla extract, and salt, followed by half of the sugar and beat on low until smooth.
Slowly add the other half of the sugar and mix to combine. If the mixture is too thick, add a bit more Bailey’s to thin and beat until smooth. (Note: be careful to not add too much, a little bit goes a very long way!)
Frost each cooled cupcake using a pastry bag, or by adding the frosting to a ziptop bag with one bottom corner snipped off. You can also frost the cupcakes using a knife. This frosting recipe allows for a very generous amount of frosting, so don’t be shy!
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!