Chocolate Guinness Cupcakes with Irish Cream Frosting
These chocolate Guinness cupcakes with Bailey's frosting make a good St. Patrick's Day dessert. They're very light and moist, and the frosting is a showstopper!
butter
1¼
cups
unsweetened cocoa powder
¾
cup
Irish stout beer (such as Guinness Extra Stout), room temperature
1
cup
vanilla extract
1
tablespoon
all-purpose flour
1¼
cups
baking soda
1
teaspoon
baking powder
1
teaspoon
salt
¼
teaspoon
white sugar
1⅔
cups
eggs
2
confectioners' sugar
3½
cups
butter, softened
1½
cups
Irish cream liqueur (such as Bailey's)
¼
cup
 Preheat the oven to 350 degrees F (175 degrees C). Grease 66 mini muffin cups or line with paper liners.
  Make the cupcakes: Melt butter in a saucepan over low heat. Add cocoa powder and whisk until smooth. Stir in beer and vanilla extract. Remove from the heat and let cool, 5 to 10 minutes.
  Sift flour, baking soda, baking powder, and salt into a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
  Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
  Meanwhile, make the frosting: Beat confectioners' sugar and butter in a bowl with an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes.
  Spread frosting over cooled cupcakes.
