for the Cake
1 c Guinness Stout
1/2 c (1 stick) plus 2 T butter
3/4 c unsweetened cocoa powder
2 c sugar
2 eggs
1 T vanilla extract
3/4 c sour cream
2 c flour
2 1/2 t baking soda
pinch salt
1 recipe cream cheese frosting, to follow
Preheat oven to 350°. Place 24 cupcake liners in muffin pans. Lightly mist liners with non-stick cooking spray.
Place stout and butter in medium saucepan and bring to simmer over medium heat until butter is completely melted. Whisk in cocoa and sugar until smooth and set aside.
Thoroughly combine flour, baking soda, and salt in large bowl. In the bowl of a standing mixer, beat together eggs, vanilla, and sour cream until well blended. Temper egg mixture by adding a small amount of stout and chocolate mixture; beat well. Add remaining chocolate mixture to egg and beat just to combine. Add flour mixture on low speed and beat just until combined.
Pour batter into prepared muffin pans filling 2/3 full. Bake in preheated oven 15 minutes or until toothpick inserted in center comes out clean. Cool pans on cooling rack 5 minutes then remove cupcakes from pans and cool completely before frosting. Store loosely covered at room temperature up to 4 days.
for the Frosting
2 c powdered sugar, sifted
1/2 c butter, softened
8 oz cream cheese, softened
1/4 c Bailey's Irish Cream, add to taste
In bowl of standing mixer, combine all ingredients and mix on low. Increase speed to medium high and beat 3 minutes or until smooth. Spread on each cupcake just prior to serving. Refrigerate leftover frosting up to two weeks in an airtight container. Yield approximately 3 cups frosting.
