Chocolate Guinness Cupcakes with Bailey's Frosting adapted from Nook & Pantry.
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup softened butter
2 teaspoons vanilla
2/3 cup sour cream
11.2 ounce bottle Guinness (What kind of measurement is this anyway?!)
Preheat oven to 350*
Mix dry ingredients, through baking soda, together. Set aside.
Beat white and brown sugar with butter until fluffy.
Add eggs and vanilla. Scrape bowl and beat.
Add sour cream. Scrape bowl and beat.
Add beer and beat.
Slowly add dry ingredients. Scrape bowl and beat.
Pour about 1/4 cup batter into lined cupcake tins. I had enough for 24 cupcakes plus a mini cake for Rachel.
Bake at 350* for 20-25 minutes.
Transfer to a wire rack to cool.
Bailey's Cream Cheese Frosting
1 8 ounce bar of cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla.
4 tablespoons Bailey’s Irish Cream
Beat cream cheese and butter together.
Slowly add powdered sugar. You may need a little less or more depending on how thick you want your frosting.
Add vanilla and Bailey's. Beat.
Refrigerate while cupcakes are baking and cooling.
Use piping bag to decorate cooled cupcakes.