Chocolate Guiniess Cupcakes with Bailey’s Cream Cheese Frosting
Yield: 12 cupcakes
  • 1 cup stout (Guinness)?
  • 2 sticks unsalted butter
  • ¾ cup unsweetened cocoa powder? (dutch process is best)
  • 2 cups all-purpose flour?
  • 2 cups sugar
  • 1½ tsp. baking soda?
  • ¾ tsp. salt
  • 2 large eggs?
  • ⅔ cup sour cream
  • 1 8 oz package of cream cheese (softened)
  • 4 tablespoons of butter (softened)
  • 4 cups powdered sugar
  • 4-8 tablespoons of Bailey's Irish Cream Liqueur
To make the cupcakes:
  1. Preheat the oven to 350° F. Line pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until mixture is smooth. Remove from the heat and allow to cool slightly.
  2. 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 just to combine. Mix in the dry ingredients slowly whisking until just until incorporated.
  3. Divide the batter evenly between the cupcake liners, filling them 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 Bailey's Cream Cheese Frosting:
  1. Combine the cream cheese and butter in a large mixing bowl and beat until creamy. Gradually add the powdered sugar until well mixed. Add in the Bailey's a tablespoon at a time until the texture is smooth, creamy, and spreadable. Frost as desired. Decorate with cake crumbs or sprinkles.
Recipe by The Baker Chick at