Irish Cream Infused Cocktail Cupcakes

Ingredients 0/14

Step 1

Gently heat your oven to 350°F (175°C) and lining a muffin tin with paper liners. In a saucepan over low heat, combine the stout beer and butter, stirring until the butter melts—this should take about 5 minutes. Take the pan off the heat and whisk in the brown sugar and cocoa powder until everything is smooth.

Step 2

In a separate bowl, whisk together the sour cream, eggs, and vanilla. Pour this mixture into the saucepan and stir until you have a smooth batter. Then, mix the flour and baking soda together and gently fold them into the batter.

Step 3

Spoon the batter evenly into your lined muffin cups and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes sit in the tin for 10 minutes before moving them to a wire rack to cool completely.

Step 4

While the cupcakes are cooling, make the frosting. Beat the butter in a large bowl with an electric mixer on medium-high speed for a couple of minutes until it’s light and fluffy. Slowly add in the Irish cream and whiskey, mixing on low. Then, gradually add the powdered sugar, continuing to mix on low until the frosting is smooth and creamy.

Step 5

Once your cupcakes are fully cooled, spread the frosting over the top and enjoy!