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

Chocolate Guinness Cupcakes with Irish Cream Frosting

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.