2 1/2 c (313 g) flour
2 c (400 g) sugar
3/4 c (64 g) cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 (11.2-ounce) bottle Guinness stout
1/2 c (118 ml) milk
1/2 c (118 ml) vegetable oil
1 Tbsp vanilla
3 eggs, room temp
3/4 c (177 g) sour cream
Preheat the oven to 350F and line two muffin tins with liners. Set aside.
In a medium bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Set aside.
In a large bowl, combine the Guinness, milk, vegetable oil and vanilla. Add the eggs, one at a time, whisking until completely incorporated. Mix in the sour cream.
Add 1/3 of the dry ingredients to the wet ingredients and fold to combine. Gradually add the dry ingredients to the wet, folding to combine. Divide into the prepared tins.
Bake 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Set pans on a wire rack to cool completely before removing the cupcakes from the tins.
Simple Bailey's Buttercream
1 c (227 g) unsalted butter, room temp
1/2 cup (95 g) shortening
1 Tbsp vanilla
1 1/2 lbs (6 cups or 678 g) confectioner’s sugar
About 4 Tbsp Bailey's Irish Cream, mint or other flavor
Cream together the butter and shortening until lightened, about 3 minutes. Add the vanilla and beat to combine. Add the powdered sugar in about 1 cup additions and beat well before adding the next portion. After all the sugar has been incorporated, begin adding the Bailey's, on tablespoon at a time, until you reach your desired consistency.