Celebrate St. Patty's The Right Way With These Guinness Cupcakes

Want the luck of the Irish this St. Paddy's Day? Try baking these Guinness cupcakes - they sham*rock!

Ingredients:

For the cupcakes:
- 1 cup Guinness stout
- 1 cup unsalted butter, at room temperature
- 3/4 cup cocoa powder, unsweetened
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons salt
- 2 large eggs, at room temperature
- 2/3 cup sour cream
- 2 tbsp vanilla extract

For the frosting:
- 4 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 tablespoons Bailey's Irish Cream

Instructions:

For the cupcakes:
1. Preheat oven to 350 degrees F. Line muffin tins (recipe will make 24) with cupcake liners.
2. In a saucepan, melt the butter into the Guinness over medium heat and bring to a simmer. Carefully add the cocoa powder and whisk until smooth. Set aside and allow to cool.
3. In a separate bowl, whisk together flour, sugar, baking soda, and salt and combine.
4. Using an electric or stand mixer, beat the eggs, vanilla, and sour cream on medium until well combined. Add Guinness and chocolate mixture and beat until combined.
5. Reduce the mixer to low speed and slowly add the flour in small batches. Pause the mixer and scrape the sides as needed.
6. Once well combined (you may need to scrape the bottom and sides of the mixing bowl to get all the dry ingredients well incorporated), evenly divide the mixture among the 24 cupcake liners.
7. Bake 15-17 minutes. You should be able to pierce the cupcake with a knife or toothpick and have it come out clean.

For the frosting:
1. Using the whisk attachment on your stand mixer or an electric hand mixer, whip the butter on medium high for about 5 minutes.
2. Lower the speed to medium-low and add the powdered sugar in small batches until well combined. Keep scraping the sides of your mixing bowl as needed.
3. Slowly add the cream cheese in small batches until well combined.
4. Increase your speed back to medium high and add the Bailey's. Whip for another 2-3 minutes.
5. Once the cupcakes are completely cool, frost with your favorite icing tip or spatula.

H/T:
Brown Eyed Baker
Homemade Hooplah

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