Stout Cupcakes With Irish Cream Frosting
"You'll have the luck of the Irish when you combine stout and Irish cream into a decadent chocolate cupcake."
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
24 cupcakes
ingredients
-
Cupcakes
- 1 cup unsalted butter
- 1 cup stout beer
- 2⁄3 cup Dutch-processed cocoa powder
- 1 cup light-brown sugar
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1⁄2 cup sour cream
-
Frosting and Filling
- 1 cup unsalted butter
- coarse salt
- 8 cups powdered sugar
- 1⁄2 cup irish cream
- 2 tablespoons milk, plus more if necessary
- 3⁄4 cup heavy whipping cream
- green sprinkles, for garnishing
directions
- Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
- In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
- Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
- Add cooled Guinness mixture and beat on medium for 1 minute.
- Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
- Divide batter evenly among cupcake liners, filling about ⅔ full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
- Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
- Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
- Add salt, and slowly add confectioners sugar.
- Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
- Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
- In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
- Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
- Transfer to a pastry bag fitted with a ½-inch pastry tip.
- Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
- Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.
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Reviews
-
Trying to see this recipe... Nothing showing. What's the "jig"? -
I could eat 1 million of these cupcakes thank you for the recipe it’s light fluffy flavourful- I love it!! I’m going to use this for my Christmas cone cupcakes in the future~ thank you so much ?? Cheers
Tweaks
-
Substituted beer with coke and Flavoured creamer for the liquor because I needed it to be kid friendly ~ cheers
RECIPE SUBMITTED BY
Food.com
United States
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