beer chocolate cupcakes with baileys frosting
Author: michelle
  • ½ cup stout Guinness
  • ½ cup butter
  • ½ cup unsweetened Dutch-process cocoa powder
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ⅓ cup sour cream
  1. Preheat oven to 350°F.
  2. Line a 12 cup muffin tin with liners or 24 miniature
  3. Whisk flour, sugar, baking soda, and salt in a mixing bowl - set aside.
  4. Bring stout and butter to a simmer in heavy large saucepan over medium heat.
  5. Whisk until butter is melted.
  6. Add cocoa powder and whisk until smooth.
  7. Remove from heat and cool slightly.
  8. Using an electric mixer or stand mixer, beat egg and sour cream to blend.
  9. Add stout-chocolate mixture to egg mixture and beat until just combined.
  10. Add flour mixture and blend, on low speed, until batter is just mixed. there should be no flour streaks
  11. Divide batter evenly between cupcake liners, filling them ¾ to the top.
  12. Bake cupcakes until a tester, inserted into center, comes out clean, about 17 minutes for the miniature and 22 for the regular.
  13. Cool cupcakes completely on a rack.
Adding the icing sugar slowly to your frosting will keep it from getting grainy. Also, remember that every oven is different so use the toothpick test to see if the cupcakes are done.
Recipe by bite at