Guinness Chocolate Cupcakes with Baileys Frosting

Instructions

Guinness Chocolate Cupcakes

1. In a small saucepan over medium heat, melt the butter with Guinness, stirring occasionally. Heat until just steaming—do not let it simmer.

2. Pour the hot mixture over the chocolate chips in a heatproof bowl or large measuring glass, then whisk until smooth.
3. Whisk in cocoa powder and espresso powder until fully combined. Let cool for 10-20 minutes until it reaches 85-110°F.
4. Preheat oven to 335°F. Line two 12-cup muffin tins with 20-22 cupcake liners.
5. In a medium bowl, sift and whisk together the flour, baking soda, and salt. Set aside.
6. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, sour cream, and vanilla until smooth, about 30-60 seconds.
7. Slowly pour in the cooled chocolate mixture, whisking continuously until fully incorporated.
8. Add the dry ingredients in two additions, whisking until just combined. The batter should be similar to pancake batter. (see notes)
9. Divide the batter evenly among the liners using a 3-Tbsp scoop, filling each about ¾ full.
10. Bake for 16-21 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
11. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Baileys Cream Cheese Frosting

1. In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the butter on low speed until smooth, about 30-60 seconds.

2. Add the cream cheese and mix on low until fully combined and smooth, about 1 minute.
3. Add the salt and sifted powdered sugar in two additions, mixing on low speed until mostly combined with some powder remaining.
4. Add vanilla and espresso powder (if using), then very slowly pour in the Baileys while mixing on low speed until smooth and creamy, about 1-2 minutes. Pause to scrape the bowl as needed.
5. If the frosting is too soft, chill for 10-15 minutes before piping. (see notes)

Chocolate Drizzle

1. In a small saucepan, whisk together the cocoa powder, brown sugar, and salt.

2. Gradually whisk in water until smooth.
3. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture bubbles and thickens slightly, about 2-3 minutes.
4. Remove from heat and stir in vanilla.
5. Let cool for 5-10 minutes before drizzling over frosted cupcakes.