Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!

Recipe Summary

cook:
10 mins
additional:
20 mins
total:
1 hr
prep:
30 mins
Servings:
66
Yield:
66 mini cupcakes
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Ingredients

66
Original recipe yields 66 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.

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  • Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.

  • Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

  • Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

Cook's Note:

Add up to a 1/3 cup more Guinness(R) for a fuller flavor. For the frosting you can also add up to a 1/2 cup total of Baileys(R) without destroying the structure, just be sure to incorporate the liqueur 1 tablespoon at a time.

Nutrition Facts

132 calories; protein 0.7g; carbohydrates 14.6g; fat 8g; cholesterol 26mg; sodium 92.3mg. Full Nutrition
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