Adapted in part from a recipe from a local restaurant and Food Network
~from Savoring Time in the Kitchen
Makes about 24 cupcakes (recipe can be easily cut in half)
For the Cupcakes:
¾ cup cocoa powder
2 cups sugar
2 cups flour
2-1/2 teaspoons baking soda
Pinch of sea salt
1 cup Guinness stout
½ cup butter (1 stick), melted
1 tablespoon vanilla extract
¾ cup sour cream
2 extra large eggs
Baileys Irish Cream for drizzling over cupcakes
For the Whipped Frosting:
8 oz cream cheese, room temperature
4 cups confectioners (powdered) sugar
2 tablespoons Baileys Irish Cream
2 tablespoons Jameson Irish whiskey
1 pint of heavy whipping cream
1 tablespoon Bailey’s Irish Cream
2 tablespoons Jameson Irish whiskey
To make the cupcakes:
In a bowl with pouring spout, whisk together the cocoa, sugar, flour, baking soda, and salt.
In the bowl of a stand mixer, or with an electric hand mixer, combine the stout, melted butter, and vanilla. Mix in the sour cream until blended then beat in eggs, 1 at time. Gradually add the dry ingredients into the wet mixture, scraping down the sides of the mixing bowl once or twice.
Lightly grease 24 muffin tins, line with cupcakes liners or spray with Bakers Joy, which I use.
Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 11 to 12 minutes until an inserted toothpick comes out clean. Cool for 10 minutes. Take a toothpick and poke several holes in the top of each cupcake around the center. Drizzle each cupcake with 1 teaspoon of Baileys Irish Cream slowly until it soaks into the cupcake. Carefully remove from muffin tins and cool completely on a baking rack. Store the unfrosted cupcakes in a covered container in the refrigerator. When ready to use, remove as many cupcakes as you wish to serve from refrigerator for about 30 minutes before serving.
To make the whipped frosting:
In a large bowl, beat the cream cheese with an electric mixer until soft and fluffy. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add the Baileys liqueur and Jameson whiskey and mix until incorporated. Refrigerate until ready to use.
Using an electric mixer with the whisk attachment, beat the heavy cream with the Baileys and Jameson until it forms stiff peaks. Fold the whipped cream mixture into the cream cheese mixture. Pipe the whipped cream flavored frosting onto the cupcakes.
Dust with cocoa powder, if desired and served immediately.
Notes:
I used a 1M Wilton tip with extra large coupler on a Size 12 pastry bag. The frosting without the whipped cream added will keep about two weeks in the refrigerator. Once the whipped cream is added to the cream cheese frosting I would use it within 2-3 days.
I've also read that whipped cream can last much longer if a little gelatin is added while making the whipped cream. I found the following information here:
To make this stabilizing agent, dissolving a teaspoon of unflavored gelatin in 2 tablespoons of hot tap water and stir until dissolved. Let the gelatin mixture cool while preparing the whipped cream. The cooled gelatin mixture can be added after the sugar and vanilla. Once blended, cover the bowl with clear wrap and store in the refrigerator. Whipped cream prepared in this way will keep for up to three or four days in the refrigerator.