Ingredients
The following ingredients have 4 Servings
- 8 TBSP unsalted butter (1 stick, room temp)
- 1 1/4 cups dark brown sugar (packed)
- 2 large eggs
- 1 1/2 cups all purpose flour
- 2/3 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup Guinness Stout beer (plus extra splash if dough too thick)
- 1/2 cup unsalted butter (8 TBPS. room temperature (1 stick))
- 2 cups powdered sugar
- 2-3 Tbsp Irish Cream original (we used Bailey's)
Instruction
- Preheat oven to 350 degrees. Place 16 cupcake liners in a muffin tin and set aside.
- In the bowl of a stand mixer (or large bowl), cream butter and brown sugar. Slowly mix in the eggs until blended; set aside.
- In another bowl mix together flour, cocoa, baking soda, baking powder, and salt. Slowly add to the creamed mixture, alternating with beer until well blended. [Add a splash or 2 of beer if dough is too thick.]
- Pour batter to fill each muffin cup about 2/3 of the way. Bake for 15-18 minutes.
- Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.
- Irish Frosting:
- In a stand mixer (or with hand mixer), cream butter and sugar until it is light and fluffy. Add a little Irish cream, mixing well, until you achieve the consistency you prefer. Set aside (or put in fridge until ready to frost cupcakes.)
- Frost cupcakes when they are completely cool. Serve!
