Chocolate Beer Cupcakes with Irish Cream Frosting

Every year I make these cupcakes for St. Patrick’s Day and take it with me to wherever I may be working, be it on set or in an office. This recipe leaves a lasting impression, as I receive texts from those who have tried them, in the past, wishing me and my cupcakes well.

1/2 Cup Guinness or other dark beer
4 Tablespoons Unsalted Butter
6 Tablespoons Unsweetened Cocoa
1 Cup All-Purpose Flour
1 Cup Sugar
3/4 Teaspoons Baking Soda
1/4 Teaspoon Salt
1 Large Egg
1/3 Cup Sour Cream

Irish Cream Frosting-
4 Tablespoons Unsalted Butter, at room temperature
1-1/2 Cups Confectioner’s Sugar
1-1/2 Tablespoons Irish Cream, such as Bailey’s

1. Preheat the oven to 350 degrees Fahrenheit. Place greased muffin liners into muffin cups.
2. In a medium saucepan, combine the beer and butter. Bring to a boil, then immediately reduce to a simmer. Add the cocoa and whisk until smooth. Remove from the heat and set aside.
3. In medium bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
4. In a large bowl, whisk together the egg and sour cream until smooth. Slowly whisk in the beer mixture.
5. Fold the flour mixture into the batter until just combined.
6. Spoon the batter into the muffin cups, filling them 3/4 full. Bake for 20 minutes, or until a toothpick comes out clean.
7. When cupcakes are cool, spread with frosting and serve.

Irish Cream Frosting-
1. Using a stand mixer or hand mixer, beat the butter until light and fluffy. With the motor on low, add the sugar, 1/2 cup at a time, beating between additions until smooth. Beat in the Irish Cream. The mixture should be smooth and spreadable; if it is too thick, add 1-2 extra tablespoons Irish Cream to thin it out.

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