1 stick, plus 1 Tbslp unsalted butter-1 inch cubes
3/4 cup Unsweetened Cocao
2 cups Dark Brown Sugar
3/4 cup Sour Cream
2 Eggs
1 Tblsp Vanilla Extract
2 cups Flour
2 1/2 tsp. Baking Soda
FOR THE FROSTING-
1 stick of unsalted butter, room temp
3 cups Confectioners Sugar
Bailey's Irish Cream- 2 shots
Jameson Irish Whiskey- 1 shot
Instructions
Preheat oven to 350. Line muffin tin with cupcake liners.
Combine the Guinness and butter, chopped into 1 inch chunks in a large saucepan, and heat on low to melt the butter. Remove from heat, whisk in cocoa and sugar.Cool slightly.
In a separate bowl, whisk the sour cream, eggs and vanilla, then add into beer mixture.
Sift together the flour and baking soda, then fold into the batter. Pour into muffin tins and bake for 20-25 minutes, until inserted cake tester comes out clean. Let stand to cool for 10 minutes, remove from tin and cool completely before frosting.
Frosting-
Place the stick of room-temp butter in a large mixing bowl and beat at medium- high speed until creamy. Add a few glugs of Baileys and a shot of Jamesons, mix til smooth. Slowly blend in confectioners sugar and mix at low speed until blended. If the frosting is too soft, add a small amount of confetioners sugar and beat til creamy.
Frost cooled cupcakes, enjoy!
Originally Submitted
3/16/2012
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