Irish Cocktail Cupcakes recipe
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Ingredients
- 1 cup Irish stout beer (such as Guinness®) 9 tablespoons unsalted butter, cut into 1-inch pieces 2 cups dark brown sugar ¾ cup unsweetened cocoa powder ¾ cup sour cream 2 eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 2 ½ 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
Nutrition Info
- 369.8 caloriescarbohydrate: 58.3 gcholesterol: 53.7 mgfat: 14.1 gfiber: 1.6 gprotein: 3.4 gsaturatedFat: 8.6 gservingSize: -sodium: 197.6 mgsugar: 44.3 gtransFat: : -unsaturatedFat: : -
Directions Irish Cocktail Cupcakes
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
Whisk sour cream, eggs, and vanilla extract in a bowl, pour into the saucepan and mix until a smooth batter forms.
Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
Spread frosting over cupcakes.