- 1 1/4 cups butter
- 3/4 cup unsweetened cocoa powder
- 1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 2/3 cups white sugar
- 2 eggs
- Frosting:
- 1 1/2 cups butter, softened
- 3 1/2 cups confectioners' sugar
- 1/4 cup Irish cream liqueur (such as Bailey's®)
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
- Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
- Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.
09/13/2019
recipepes.com
chocolate guinness® cupcakes with rish cream frosting, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
