- 3/4 cup unsweetened cocoa
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1 bottle stout beer, room temperature
- 1 stick butter, melted
- 1 TBSP vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 (8-oz) package cream cheese, room temperature
- 3/4 cup heavy cream
- 1 lb (about 3 1/2 cups) powdered sugar
- 2-3 TBSP Bickford Irish Cream Flavor
- 24 cupcake liners
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
- In another medium mixing bowl or stand mixer, combine the room-temperature stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
- Place cupcake liners in muffin tins. Divide the batter equally between 24 muffin tins, filling each 3/4 full. Bake for 20-24 minutes until toothpick inserted into middle of cupcake comes out mostly clean (a little bit of moist cake attached to the toothpick is OK but wet cupcake batter is not). Cool before turning out.
- In a medium bowl with a hand mixer (or in standing mixer), beat the room-temperature cream cheese on medium speed until light and fluffy.
- On medium speed, gradually beat in the heavy cream.
- On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Add 2 TBSP Bickford Irish Cream Flavor and mix until incorporated. Taste and add another TBSP, if desired.
- Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Recipe adapted from http://www.foodnetwork.com/recipes/dave-lieberman/chocolate-stout-cupcakes-recipe.html
Photo by By David Trawin - originally posted to Flickr as Cupcakes, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=10271855