Chocolate Stout Cupcakes with Irish Cream Frosting | Collab with Donal Skehan

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Chocolate Stout Cupcakes with Irish Cream Frosting
For the cupcakes:
1 cup Irish stout
1 cup butter, softened
¾ cup cocoa powder
1 cup brown sugar
1 cup granulated sugar
2 cups flour
1½ tsp baking soda
½ tsp salt
2 eggs
¾ cup sour cream
For the frosting:
¾ cup butter, softened
3-4 cups icing sugar
3 tbsp Irish cream liqueur
In a small saucepan, heat Irish stout and butter over medium-low until the butter is melted completely.
Turn off the heat and whisk in cocoa powder and brown sugar. Let
mixture cool.
In a bowl, mix flour, sugar, baking soda and salt until well combined.
Using a hand mixer or stand mixer, combine stout mixture with eggs
and sour cream.
Scoop batter into muffin tin lined with cupcake liners.
Bake at 350°F for 20-25 minutes.
Allow to cool completely before icing.
For the frosting, beat butter until light and fluffy.
Slowly add icing sugar and mix on low until frosting has come together.
Add Irish cream liqueur and mix until combined.
Transfer to a piping bag.
Pipe frosting onto each cupcake.
Finish with a dusting of cocoa powder.
Enjoy!!
Homemade Irish Cream
1 tsp espresso powder OR instant coffee granules
1 tbsp cocoa powder
½ cup heavy cream
1 can sweetened condensed milk
2 tbsp sugar
1 tsp vanilla extract
½ cup Irish whiskey (optional)
In a large mixing bowl, combine instant espresso and cocoa powder with 1 tablespoon of cream. Whisk until it forms a smooth paste.
Add the remaining cream, condensed milk, vanilla extract and Irish whiskey.
Transfer to jar and store in the refrigerator.
Enjoy in coffee or hot chocolate!