Chocolate Guinness Cupcakes with Irish Cream Frosting
Description
These mini Guinness chocolate cupcakes with Bailey's frosting are light, moist, and decadent — the perfect dessert for a St. Patrick's Day celebration.
Ingredients
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1 1/4 cups butter
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3/4 cup unsweetened cocoa powder
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1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
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1 tablespoon vanilla extract
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1 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 2/3 cups white sugar
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2 eggs
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3 1/2 cups confectioners' sugar
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1 1/2 cups butter, softened
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1/4 cup Irish cream liqueur (such as Bailey's®)
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 66 mini muffin cups or line with paper liners.
2
Make the cupcakes: Melt butter in a saucepan over low heat. Add cocoa powder and whisk until smooth. Stir in beer and vanilla extract. Remove from the heat and let cool, 5 to 10 minutes.
3
Sift flour, baking soda, baking powder, and salt into 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
Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
5
Meanwhile, make the frosting: Beat confectioners' sugar and butter in a bowl with an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes.
6
Spread frosting over cooled cupcakes.