Glance at the ingredient list and you’ll see why these little darlings are a unisex hit. Beer! Baileys! Butter! Cocoa! There’s something for everyone, and when you mix it all together, the result is rich and chocolaty, with just a hint of booze.
MAKES: 10 cupcakes
INGREDIENTS:
- ½ cup Guinness or other dark beer, porter, or stout
- 4 tablespoons unsalted butter
- 6 tablespoons unsweetened cocoa
- 1 cup all-purpose flour
- 1 cup sugar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
INSTRUCTIONS:
FOR THE CUPCAKES:
- Preheat the oven to 350°F. Line 10 muffin cups with 10 muffin liners.
- In a medium saucepan, combine ½ cup Guinness or other dark beer, porter, or stout and 4 tablespoons unsalted butter. Bring to a boil, then immediately reduce to a simmer. Add 6 tablespoons unsweetened cocoa and whisk until smooth. Remove from the heat and set aside.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup sugar, ¾ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In a large bowl, whisk together 1 large egg and ⅓ cup sour cream until smooth. Whisk in the beer mixture.
- Fold the flour mixture into the batter until just combined.
- Spoon the batter into the muffin cups, filling them three-quarters full. Bake for about 20 minutes, or until a toothpick comes out clean.
- When the cupcakes are cool, spread the Irish Cream Frosting over them. Serve.
FOR THE IRISH CREAM FROSTING:
- Using a stand mixer or hand mixer, beat 4 tablespoons unsalted butter at room temperature until light and fluffy.
- With the motor on low, add 1½ cups confectioners’ sugar, ½ cup at a time, beating between additions until smooth.
- Beat in 1½ tablespoons Irish cream, such as Baileys (more optional).
- The mixture should be smooth and spreadable; if it is too thick, add 1 to 2 tablespoons milk or Baileys to thin it out.
TIP:
- Open your calendar to March 17 and write “make chocolate and beer cupcakes.” While this dessert is good any day of the week.
