These indulgent cupcakes combine the rich flavors of chocolate and stout beer, topped with a creamy Irish cream frosting.
Preheat your oven to 350°F and prepare a cupcake tin with liners.
Using liners makes cleanup easier and ensures the cupcakes don't stick to the tin.
In a saucepan, combine the butter, stout beer, and cocoa powder. Heat gently while whisking until smooth. Let it cool to room temperature.
Cooling the mixture prevents the eggs from cooking when added.
In a mixing bowl, sift together the flour, brown sugar, and baking soda.
Sifting helps to aerate the dry ingredients, resulting in a lighter cupcake.
Add the cooled stout mixture to the dry ingredients and mix until combined.
Mix gently to avoid overworking the batter, which can make the cupcakes dense.
In a separate bowl, whisk together the eggs and sour cream. Fold this into the batter until smooth.
Folding gently ensures the batter remains airy.
Divide the batter evenly among the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Fill the liners about two-thirds full to allow room for the cupcakes to rise.
Let the cupcakes cool in the tin for 10 minutes, then transfer them to a cooling rack to cool completely.
Cooling completely ensures the frosting won't melt when applied.
For the frosting, beat the butter until fluffy. Gradually add the confectioners' sugar, then mix in the Irish cream and milk until smooth.
Adding the sugar gradually prevents it from creating a cloud in your kitchen.
Frost the cooled cupcakes using a piping bag or a spatula.
For a decorative touch, use a star-shaped piping tip.
Serve and enjoy your delicious cupcakes!
These cupcakes pair wonderfully with a cup of coffee or a glass of milk.
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