We were invited over to a friends house for dinner and I wanted something for dessert that was a little different. I found a recipe for Guinness Cupcakes and since my husband loves Guinness there always seems to be a bottle or two in the fridge, and this afternoon was no different so I was in luck! This was round two of making these cupcakes. The first batch was good, however, these are scrumptious! Do NOT leave any extra lying around, you will be tempted to eat them all! A definite family and friend favorite!

INGREDIENTS:

1 cup Guinness beer
2 sticks unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
1 tsp of vanilla extract
1/2 cup sour cream

DIRECTIONS:

Preheat the oven to 350 degrees. Line two cupcake pans. Because I fill it 3/4 full, it only made 21 cupcakes.

Melt the butter in a small saucepan, then add the Guinness. Next, add cocoa powder and whisk until smooth. Bring to a slight boil and then remove from heat and set aside.

Combine the flour, sugar, baking soda, and salt in a large mixing bowl and mix together. Whisk the eggs, vanilla and sour cream together until well combined. Next add the beer mixture to the eggs and beat again until combined. Gradually add to the dry ingredients, mixing until well combined and smooth.

Fill cupcake liners about 3/4 full with batter. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely on a wire rack before icing (otherwise, icing will melt).

ICING:

1 1/2 cups butter, at room temperature (3 sticks)
4 1/2 cups powdered sugar, sifted
1 1/2 tsp vanilla extract
3-5 tablespoons Bailey’s Irish Cream (to your taste)

In a mixer using the paddle attachment whip butter on medium high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, vanilla extract, and Bailey's and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.