Guinness Chocolate Cupcakes
Rich chocolate cupcakes made with Guinness, topped with Irish cream frosting!
Servings: 24 cupcakes
Calories: 423kcal
Ingredients
- 1 cup unsalted butter
- 1 cup Guinness Stout beer
- 2/3 cup cocoa powder
- 1 cup light brown sugar packed
- 1 tsp salt
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 1/4 tsp baking soda
- 2 eggs
- 1/2 cup sour cream
IRISH CREAM BUTTERCREAM FROSTING
- 3/4 cup unsalted butter room temperature
- 3 - 3 1/2 cups powdered sugar depending on your tastes
- pinch of salt
- 4 Tbsp Baileys Irish Cream original - although flavored ones would work as well
- 2 Tbsp heavy cream
IRISH CREAM CHOCOLATE SAUCE
- 1/3 cup Bailey's Irish Cream
- 1/4 cup cocoa powder
- 1/4 cup light corn syrup
- 1/3 cup semi-sweet chocolate chips
Instructions
MAKE THE CHOCOLATE CUPCAKES
- Heat the butter, Guinness, cocoa powder and brown sugar in a saucepan over medium heat. Whisk until melted. Remove from heat and let cool to almost room temperature.
- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.
- To the bowl of a stand mixer (or large bowl), add salt, flour, granulated sugar, and baking soda. Stir together to mix.
- Add in cooled beer mixture and beat (slowly at first - then on medium speed) for about 1 minute.
- Add in eggs and sour cream, beat on medium speed for another 1-2 minutes. Batter will be slightly runny.
- Pour batter to fill each muffin cup about 2/3 of the way.
- Bake for 20-25 minutes (mine took 20 minutes).
- Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.
MAKE THE BUTTERCREAM
- Make sure cupcakes are completely cooled before frosting.
- In a stand mixer (or with hand mixer), cream butter until it is light and fluffy.
- Add salt and 1/2 of powdered sugar. Beat on low speed until sugar is slightly incorporated, then add remaining 1/2 of the powdered sugar. Frosting will look dry at this point.
- Add Bailey's and heavy cream and beat another 2-3 minutes.
- Add frosting to a piping bag fitted with a star tip (or whichever you prefer) and frost cupcakes as desired.
MAKE THE IRISH CREAM CHOCOLATE SAUCE
- Add Bailey's, cocoa powder and corn syrup to a small sauce pan and heat to a boil, whisking to incorporate. Once it boils, reduce heat and simmer for approximately 3 minutes.
- Remove from heat, add chocolate chips and stir until they are melted.
- Drizzle over cupcakes as desired.
Notes
** Decorate as desired.
Nutrition
Calories: 423kcal | Carbohydrates: 66g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 172mg | Potassium: 103mg | Fiber: 2g | Sugar: 54g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
