For the Irish Cream Icing:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup Irish cream liqueur
Directions:
For the Chocolate Beer Cupcakes:
1. Preheat the oven to 350°F (175°C) and line cupcake tins with paper liners.
2. In a saucepan, heat stout beer and unsalted butter over medium heat until the butter is melted.
3. Whisk in cocoa powder until smooth and then let the mixture cool.
4. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
5. In another bowl, beat eggs and sour cream until well combined.
6. Gradually add the stout mixture to the egg mixture, mixing continuously.
7. Add the wet ingredients to the dry ingredients, stirring until just combined.
8. Pour the batter into the cupcake liners, filling each about 2/3 full.
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