Guinness Cupcakes with Bailey’s Frosting

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These just scream Irish.  Loudly and quite deliciously.  These cupcakes are not for kids, but you already knew that.  Susan with Our Family Eats notes the amount of Bailey’s added to the frosting can be increased or decreased based on your personal preference.  These will definitely bring out the Irish in everyone!

Guinness Cupcakes with Bailey’s Frosting

For the cupcakes:
1 cup Guinness beer
2 sticks 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
1/2 cup sour cream

For the Frosting:
1 stick unsalted butter
4 cups confectioner’s sugar, sifted (to remove lumps)
5 tablespoons Bailey’s Irish Cream (or to your taste)
Preheat the oven to 350 degrees.  Line two cupcake pans with 24 cupcake liners.

Combine the butter and Guinness in a small saucepan over medium heat until the butter melts.  Add cocoa powder and whisk until smooth.  Remove from heat and set aside.

Combine the flour, sugar, baking soda, and salt in a large mixing bowl.  Mix together with a whisk.  In the bowl of an electric mixer combine the eggs and sour cream.  Beat just until combined.  Add the beer mixture to the eggs and beat again, just until combined.  Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.

Fill cupcake liners about 2/3 full with batter.  Bake until a toothpick inserted in the middle comes out clean – about 20 minutes for my oven.  Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting:  Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 3 minutes.  Slowly add the confectioner’s sugar to the bowl and continue beating until completely incorporated.  Add the Bailey’s and mix until smooth, adding more if necessary to get the desired consistency for frosting.  Frost the cupcakes as desired.


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