Stout Cupcakes With Irish Cream Frosting

Recipe by
READY IN: 45mins




  • Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
  • In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
  • Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
  • Add cooled Guinness mixture and beat on medium for 1 minute.
  • Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
  • Divide batter evenly among cupcake liners, filling about ⅔ full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
  • Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
  • Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
  • Add salt, and slowly add confectioners sugar.
  • Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
  • Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
  • In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
  • Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
  • Transfer to a pastry bag fitted with a ½-inch pastry tip.
  • Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
  • Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.