Double Chocolate Stout Cupcakes With Irish Cream Buttercream Frosting

1. 1

   For the cupcakes:

2. 2

   Preheat oven to 350u00b0F. Line muffin cups with paper liners.

3. 3

   Combine flour, granulated sugar, salt and baking soda in a bowl and set aside. Cream together sour cream and eggs in a mixing bowl until well blended.

4. 4

   Over medium heat, heat the beer and butter until simmering. Add the cocoa powder and whisk until smooth. By smooth, I mean no large lumps. It will never look entirely smooth. Remove from heat.

5. 5

   Add cocoa, beer, butter mixture to the egg mixture and beat until just combined well.

6. 6

   Next add the flour mixture and beat until just combined. Remove the bowl from the mixer and use a spatula to ensure all ingredients are incorporated, scraping the sides and bottom of the bowl.

7. 7

   Fill muffin cups 2/3 to 3/4 full (depending on your preference). Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, allow to cool for 10 minutes and transfer cupcakes to a wire cooling rack. Cool completely before frosting.

8. 8

   For the frosting:

9. 9

   Cream butter in a mixing bowl until light and fluffy. Add 2 cups of sugar slowly, beating well to incorporate. Add the Irish Cream and continue mixing. Continue adding remaining sugar and beating. Add 1 to 2 tablespoons light cream or milk for smoothness. Frost cooled cupcakes.

* Per serving · 4 servings · Values may vary.