Bailey's Irish Cream Cupcakes for St. Patrick's Day
These Bailey's Irish Cream Cupcakes will be a mainstay on your St. Patrick's Day menu! The chocolate cupcakes are made with Guinness for extra flavor, and topped with a green-tinted Bailey's Irish Cream buttercream frosting. They're so flavorful, yet easy enough to throw together at the last minute!
Print Recipe
Ingredients
- 1 cup Guinness Stout
- 1 cup unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 2 large eggs
- ⅔ cup sour cream
For the buttercream frosting:
- 1 cup butter softened
- 4 cups powdered sugar
- 3 TBSP Bailey's Irish Cream
Optional:
- food coloring
Instructions
For the cupcakes:
- Preheat oven to 350°F.
- Line 24 cupcake cups with liners.
- Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
- Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
- Using electric mixer, beat eggs and sour cream in another large bowl to blend.
- Add stout-chocolate mixture to egg mixture and beat just to combine.
- Add flour mixture and beat briefly on slow speed.
- Using rubber spatula, fold batter until completely combined.
- Divide batter among cupcake liners, filling them 2/3 of the way.
- Bake cupcakes until tester inserted into centers comes out clean.
- Cool cupcakes on a rack completely.
For the buttercream frosting:
- Place room temperature, softened butter into the bowl of mixer.
- Cream for three minutes.
- Add powdered sugar slowly and not all at once or it will fly all over the room.
- Add Bailey's Irish cream and then mix on medium high for another 3 minutes.
- Add food coloring if desired.