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For the Cupcakes
1 cup Stout beer (such as Guinness)
1 cup unsalted butter ¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
2/3 cup sour cream
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Preheat oven to 350 degrees.
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For the frosting 2 cups confectioner's sugar 1 cup unsalted butter, at room temperature
3 tablespoons Irish cream liqueur (such as Bailey's)
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Combine the butter and beer in a saucepan over medium heat, and ing the concoction to a simmer. Add the cocoa powder, whisking until smooth. Remove the pan from heat and allow it to cool slightly.
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Mix the flour, sugar, baking soda, and salt in a large bowl, and set aside. In a separate bowl, beat the eggs and sour cream together. Add the beer mixture to the bowl and beat to combine. Add the flour mixture one cup at a time, beating to combine thoroughly. Fill cupcake liners about ¾ full. Bake for 17 minutes, or until an inserted toothpick comes out clean. Cool completely before frosting.
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To prepare the frosting: Whip the butter with an electric mixture until light and fluffy. Add 1 cup powdered sugar and beat until incorporated. Add the liqueur, whipping to combine, and then mix in the remaining powder sugar until you've reached the desired consistency. Frost the cupcakes either with a knife or piping through a pastry bag.
