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Chocolate Guinness Cupcakes with Irish Cream Frosting
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Irresistible mini Guinness chocolate cupcakes topped with Bailey's frosting, a must-have for St. Patrick's Day festivities.
Ingredients:
  • 1.25 cups butter
  • 0.75 cup unsweetened cocoa powder
  • 1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
  • 1.6666667461395 cups white sugar
  • 2 eggs
  • 3.5 cups confectioners' sugar
  • 1.5 cups butter, softened
  • 0.25 cup Irish cream liqueur (such as Bailey's®)
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 66 mini muffin cups by greasing or lining with paper liners.
  • In a saucepan over low heat, melt butter until smooth. Add cocoa powder and whisk until fully combined. Stir in beer and vanilla extract, then remove from heat and allow to cool for 5 to 10 minutes.
  • In a large bowl, sift together flour, baking soda, baking powder, and salt. Mix in sugar. Pour in the beer mixture and stir until fully combined. Add eggs and mix until well incorporated. Fill the prepared mini-muffin cups with batter, filling each 3/4 full.
  • Bake in the preheated oven for 10 to 11 minutes until the tops spring back when lightly pressed. Let them cool in the tins for 5 minutes, then transfer to a wire rack to cool completely, which should take about 20 minutes.
  • Prepare the frosting by using an electric mixer to beat confectioners' sugar and butter until smooth. Gradually add Irish cream liqueur, 1 tablespoon at a time, and continue beating until the mixture is light, fluffy, and has turned a beautiful white color, approximately 10 minutes.
  • Frost the cupcakes once they have cooled.

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