Name: Chocolate Guinness Cupcakes with Irish Cream Frosting
Prep time: 30 min
Cook time: 30 min
Yield: 66
Ingredients: Butter - 1 ¼ cups; Unsweetened cocoa powder - ¾ cup; Irish stout beer (such as Guinness Extra Stout), room temperature - 1 cup; Vanilla extract - 1 tablespoon; All-purpose flour - 1 ¼ cups; Baking soda - 1 teaspoon; Baking powder - 1 teaspoon; Salt - ¼ teaspoon; White sugar - 1 ⅔ cups; Eggs - 2; Butter, softened - 1 ½ cups; Confectioners' sugar - 3 ½ cups; Irish cream liqueur (such as Bailey's) - ¼ cup

Ingredients for - Chocolate Guinness Cupcakes with Irish Cream Frosting

1. Butter 1 ¼ cups

2. Unsweetened cocoa powder ¾ cup

3. Irish stout beer (such as Guinness Extra Stout), room temperature 1 cup

4. Vanilla extract 1 tablespoon

5. All-purpose flour 1 ¼ cups

6. Baking soda 1 teaspoon

7. Baking powder 1 teaspoon

8. Salt ¼ teaspoon

9. White sugar 1 ⅔ cups

10. Eggs 2

11. Butter, softened 1 ½ cups

12. Confectioners' sugar 3 ½ cups

13. Irish cream liqueur (such as Bailey's) ¼ cup

How to cook deliciously - Chocolate Guinness Cupcakes with Irish Cream Frosting

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.

2 . Stage

Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.

3 . Stage

Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.

4 . Stage

Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

5 . Stage

For the frosting: Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.