Chocolate Guinness Cupcakes with Bailey's Frosting

Makes 48 mini cupcakes

Ingredients for cupcakes

 1 C unsalted butter

1 C Guinness stout

2/3 C cocoa powder, sifted

1 C light brown sugar

2 C all purpose flour

1 C white sugar

2 eggs

¼ t baking soda

½ C sour cream


½ C unsalted butter

4 1/4 cups of powdered sugar

¼ t salt

1/3 C Bailey’s Irish Cream

¼ t vanilla extract


  1. Preheat oven to 325 degrees and fill 4 mini cupcake pans with liners.
  2. Combine butter and stout in a medium saucepan until butter is melted.
  3. Add cocoa powder and brown sugar, whisking until combined and mixture is smooth. Set aside. 
  4. In a new bowl, sift together baking soda and flour. Add salt and white sugar. 
  5. Combine the flour mixture with Guinness mixture and beat for one minute. 
  6. Add eggs and sour cream and beat another 2 minutes until blended well and smooth. 
  7. Divide among the 48 cupcake liners, filling almost to top, and bake for 14 minutes. Cool completely.
  8. In a medium bowl, cream butter until smooth and fluffy. Add salt and slowly add powdered sugar. Add Bailey’s, milk, and vanilla, and blend until smooth and creamy.
  9. Fill baggie with frosting, pushing it all to one corner. Snip a small opening in corner of bag, and pipe onto cupcakes. You can also decorate with chocolate mint pieces, like Andes.