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Irish Cocktail Cupcakes
Irish Cocktail Cupcakes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Decadent chocolate Guinness® cupcakes with Irish cream and whiskey frosting.
Ingredients:
  • 1 cup Irish stout beer (such as Guinness®)
  • 9 tablespoons unsalted butter, cut into 1-inch pieces
  • 2 cups dark brown sugar
  • 0.75 cup unsweetened cocoa powder
  • 0.75 cup sour cream
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2.5 teaspoons baking soda
  • 1 stick unsalted butter, at room temperature
  • 2 tablespoons Irish cream liqueur (such as Baileys®), or more to taste
  • 2 teaspoons Irish whiskey (such as Jameson®), or to taste
  • 3 cups confectioners' sugar
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and neatly line a muffin tin with paper liners.
  • In a large saucepan over low heat, meld stout beer with butter until the butter melts, approximately 5 minutes. Take it off the heat and vigorously stir in brown sugar and cocoa.
  • In a bowl, combine sour cream, eggs, and vanilla extract, whisking until smooth. Pour the mixture into a saucepan and stir until a smooth batter is formed.
  • Mix the flour and baking soda until combined. Gently incorporate into the batter. Distribute the batter evenly into the muffin cups.
  • Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare the frosting while the cupcakes are cooling. In a large mixing bowl, whip the butter with an electric mixer on medium-high speed for 2 to 3 minutes. Add Irish cream and whiskey on low speed. Slowly incorporate confectioners' sugar, mixing on low speed until the frosting is silky and smooth.
  • Frost cupcakes generously with frosting.

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