Description
Good St. Patrick’s Day dessert. Very light and moist. The frosting is the showstopper, though!
Ingredients
- 1 ¼ cups butter
- ¾ cup unsweetened cocoa powder
- 1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ⅔ cups white sugar
- 2 eggs
- 1 ½ cups butter, softened
- 3 ½ cups confectioners’ sugar
- ¼ cup Irish cream liqueur (such as Bailey’s®)
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr
Servings: 66