by Chelo Grubb
IngredientsGrab an apron, cancel your bar plans, and get drunk at home where the booze is free and the cupcakes aren't for children.
1/3 cup unsweetened cocoa powder
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
pinch table salt
6 ounces stout beer
1/4 cup melted butter
1 1/2 teaspoon vanilla extract
2 large eggs
1/3 cup sour cream
For the icing
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/2 cup confectioners sugar
3-4 tablespoons Baileys Irish Cream
Preheat oven to 350 degrees F.
In a medium mixing bowl, whisk cocoa, sugar, flour, baking soda and salt until combined.
In a large mixing bowl, mix the stout, melted butter and vanilla together.
Beat the eggs into the stout mixture, one at a time. Then mix in the sour cream.
Add the dry ingredients into the wet ingredients a little at a time until it’s all mixed together thoroughly.
Lightly grease 12 muffin tins (or use non-stick spray or cupcake liners). Pour the batter evenly into the tins.
Bake from 18-24 minutes, checking at 18 minutes and continuing to bake until they are set in the middle.
Allow to cool.
While cooling, make the icing.
Combine the softened cream cheese and butter with an electric mixer (hand or stand mixers will both work). Add the confectioners sugar and mix. Slowly add the Baileys and mix until icing is the desired consistency.
When the cupcakes are cool, frost with icing.