Chocolate Guinness Cupcakes with Irish Cream Frosting
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
Cooling and Frosting Time: 20 minutesmins
Total Time: 1 hourhr
Servings: 18cupcakes
Decadent chocolate cupcakes infused with stout Guinness and topped off with a luscious Irish cream frosting. A must for St. Patrick's Day, or any day for the beer lover in your life!
Preheat oven to 350 degrees F (180 C). Line cupcake pans with paper liners and set aside.
Melt butter and set aside to cool slightly.
6 Tablespoons butter
Using an electric mixer, beat eggs and sour cream or creme fraiche together at medium-high speed until well-combined. Add beer and vanilla, and beat again until mixture is even.
2 large eggs, 1/2 cup sour cream or creme fraiche, 6 ounces Guinness, 2 teaspoons vanilla extract
Combine cocoa powder, sugar, flour, baking soda, and cinnamon in a separate bowl. Whisk or stir briefly with a fork to blend.
1/2 cup Dutch processed cocoa powder, 1 cup granulated sugar, 1 and 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/8 teaspoon ground cinnamon
Slowly add the dry ingredients into the wet batter, mixing continuously to blend. After all the dry ingredients are incorporated, add the melted butter and mix again until batter is evenly combined.
Pour batter into cupcake liners, filling each about 3/4 full. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow pans to cool on wire racks for about 10 minutes, then remove cupcakes and let cool completely.
To make the frosting, using an electric mixer, cream together the butter and cream cheese. Gradually add the powdered sugar, mixing until light and fluffy, then add the salt and vanilla. Beat well to combine, then add Irish cream, and beat again until frosting is a smooth consistency for piping. Frost cupcakes as desired.