Guinness Stout Chocolate Cupcakes

I frequently post recipes from Summer Jo’s. I have to admit, I am partial to their creations. They always use fresh ingredients and with local ingredients they grown making up a great deal of much it.

Guinness Stout Chocolate Cupcakes with Bailey’s Irish Cream Frosting

Ingredients
Butter for muffin pan, makes 6 to 8

1 cup Guinness Stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/8 cup unsweetened cocoa

2 cups sugar

3/8 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2-1/2 teaspoons baking soda

For the topping:

1-1/4 cups powdered sugar

8 ounces cream cheese, at room temperature

1/2 cup heavy cream plus

3 tablespoons Bailey’s Irish Cream

Method

For the cupcakes:

Heat oven to 350 degrees. Butter sides of muffin pans and line with parchment paper. Alternatively, use paper cupcake holders. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda and whisk again until smooth. Pour into buttered muffin pan or cupcake holders and bake until risen and firm, 30 to 45 minutes. Let cool.

For the topping:

Mix cream cheese, powdered sugar, and Bailey’s Irish Cream Liqueur and blend until smooth. Add heavy cream and mix until smooth and spreadable.

Remove cupcakes from pan and top with icing when cool.