Indulge in the ultimate treat – Chocolate Stout Cupcakes with Bailey’s Irish Buttercream. Perfect for St. Patrick’s Day or whenever you crave a touch of Irish luxury! 🍀🧁✨
Ingredients:
- For the Cupcakes:
- 1 cup stout beer (such as Guinness)
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- For the Bailey’s Irish Buttercream:
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 3 to 4 tablespoons Bailey’s Irish Cream
- Pinch of salt
Directions:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium saucepan, combine stout and butter. Place over medium heat until butter melts, then remove from heat. Add cocoa powder and whisk until smooth. Let cool slightly.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, beat together eggs and sour cream. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and fold in with a spatula until completely combined.
- Fill cupcake liners 2/3 full with batter. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat softened butter on medium speed until fluffy. Gradually add powdered sugar, then Bailey’s and salt, beating until smooth.
- Frost cooled cupcakes with Bailey’s Irish Buttercream.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 390 kcal (per cupcake) | Servings: 24 cupcakes
