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

If you've ever had a shot of Irish whiskey and Irish cream dropped in a glass of Guinness®, this it in dessert form. The best cupcake ever.

Recipe Summary

cook:
30 mins
additional:
20 mins
total:
1 hr 5 mins
prep:
15 mins
Servings:
18
Yield:
18 cupcakes
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Ingredients

18
Original recipe yields 18 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). Line a muffin tin with paper liners.

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  • 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.

  • Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.

  • Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.

  • 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.

  • 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.

  • Spread frosting over cupcakes.

Nutrition Facts

370 calories; protein 3.4g; carbohydrates 58.3g; fat 14.1g; cholesterol 53.7mg; sodium 197.6mg. Full Nutrition
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