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1
For the cupcakes:
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Combine beer and butter in a saucepan over medium heat. Once butter is melted and mixture is slightly simmering whisk in the cocoa. Remove pan from heat and set aside to cool for 30 minutes.
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3
In a mixing bowl combine the flour, sugar, soda and salt. Whisk to break up the lumps and set aside.
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4
In the bowl of a stand mixer combine the eggs and sour cream, mixing until well incorporated. Slowly add the cooled stout mixture while the mixer is running on low.
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Once combined begin adding the dry ingredients in 3 additions. And mix until just incorporated before adding the next. Allow the batter to rest for 30 minutes.
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6
In the meantime preheat your oven to 350 F. Line three 12 count muffin tins with cupcake liners (recipe makes roughly 34 cupcakes). Place the tins on baking sheets.
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Using a large ice cream scoop, fill liners 1/2 to 1/3 full with the cupcake batter. Bake for 17-20 minutes or until a toothpick comes out clean.
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Remove pans from oven. Cool cupcakes in pans for 10 minutes then turn the cupcakes out onto the counter for additional cooling. Once completely cool, frost with the Irish Cream Buttercream.
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9
For the Irish Cream Buttercream:
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In the bowl of a stand mixer cream the butter until smooth and fluffy. Slowly add the confectioners' sugar mixing as you go. Once fully incorporated beat for an additional 1 minute. Gradually add the Irish Cream, mixing as you go.
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11
Using a pastry bag with a large round tip (or alternately, a gallon sized plastic storage bag with the corner snipped off) pipe the frosting onto the cupcakes and decorate accordingly with sprinkles or sugar shamrocks.
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Recipe adapted from Trophy Cupcake & Party.
