The best part about making these is the excuse to mix oneself an Irish Car Bomb while assembling, because the recipe only calls for a cup of Guinness and a touch of Bailey’s. We shan’t be wasteful now 😉
1 8oz package of Cream Cheese (softened)
4 tablespoons of Butter (softened)
4 cups powdered Sugar
4-8 tablespoons of Bailey’s Irish Cream Liqueur
For cupcakes, preheat the oven to 350° F. Line baking pans with paper liners. Combine the butter and Guinness in a saucepan over medium heat. Slowly add the cocoa powder, whisking until the mixture is smooth. Remove the mixture from heat and allow to cool slightly.
In a medium sized bowl, combine the flour, sugar, baking soda and salt, and whisk together.
In a large bowl, whisk together the eggs and sour cream until creamy. Add the stout-butter mixture and mix until just combined.
Mix the dry ingredients into the wet ingredients, whisking slowly, until just combined.
Pour the batter evenly into the cupcake liners. Be sure to fill them only about ¾ full.
Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
For the icing, combine the cream cheese and butter in a large mixing bowl and beat until creamy. Gradually add the powdered sugar. Mix well.
When the cupcakes are completely cooled, ice the cakes as desired. Garnish with candy clovers, sprinkles, cake crumbs, bottle caps, or (if you can find them) chocolate harps.
Have a Happy St. Patty’s Day!