Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Yield: Makes 18 Cupcakes
- 1 cup chocolate stout, or use a good quality unflavored stout
- 1 cup (8 ounces) butter
- 3/4 cup unsweetened cocoa
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- ***Irish Cream Frosting***
- 1/2 cup (4 ounces) butter, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar
- 4 to 6 tablespoons Irish cream liqueur
Line 18 muffin cups with cupcake papers.
In a small saucepan, combine the stout and butter. Heat, stirring, until butter has melted. Bring to a simmer. Remove from heat and whisk in the cocoa powder. Set aside to cool to room temperature.
In a bowl, combine the flour, granulated and brown sugars, baking soda, and salt. Whisk the dry ingredients until well combined; set aside.
Heat oven to 375°.
In a mixing bowl with electric mixer, beat eggs and buttermilk until blended. Beat in the cooled cocoa mixture until well combined. Stir in the flour mixture; beat just until smooth and well blended.
Fill cupcake papers 2/3 full.
Bake for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Cool in the pan for 10 minutes, then turn the cupcakes out onto racks to cool completely before frosting.
Makes 18 cupcakes.
In a mixing bowl with electric mixer, beat the butter and vanilla until light. Slowly beat in confectioners' sugar and about 3 tablespoons of the Irish cream. Continue beating on medium speed, adding more Irish cream, a teaspoon or two at a time, enough to make the frosting a good consistency for frosting or piping.
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