Ingredients

• 1 cup Irish stout beer , such as Guinness®
• 9 tablespoons unsalted butter , cut into 1-inch pieces
• 2 cups dark brown sugar
• 0.75 cups unsweetened cocoa powder
• 0.75 cups sour cream
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2.5 teaspoons baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
3. 3 Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
4. 4 Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. 6 Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
7. 7 Spread frosting over cupcakes.

Nutrition per serving