Guinness Beer (draught or extra stout, your choice) – 1 cup
Unsalted Butter – 1/2 cup
Granulated Sugar – 2 cups
Baking Cocoa – 3/4 cup
Eggs, beaten – 2 each
Sour Cream – 1/2 cup
Buttermilk – 1/4 cup
All-Purpose Flour, sifted – 2 cups
baking soda – 1 1/2 teaspoons
Irish Mint Cream Cheese Frosting Ingredients
Cream Cheese, softened – 1 package (8 ounces)
Confectioner’s Sugar – 2 cups
Bailey’s Irish Cream – 1/3 cup
Creme de Menthe Liquour – 2 Tablespoons
Preheat oven to 350 degrees F. Prepare 4 muffin pans with cupcake liners.
Over low heat, melt a stick of butter with the Guinness beer. Remove beer and butter from heat once butter has completely melted. In a small bowl, mix the granulated sugar and cocoa. Whisk the sugar mixture into the beer and butter mixture. In a small bowl, stir together the egg, sour cream and buttermilk. Add the egg mixture to the cake batter and whisk until uniform. In a small bowl, sift 2 cups of all-purpose flour and the baking soda. Add the flour mixture slowly to the cake batter. Stir vigorously until smooth. Using a 1/3 cup measuring cup, scoop the batter into the lined muffin tins. Bake at 350 degrees for 20 minutes or until toothpick comes out clean when poked in the center. Allow to cool completely before frosting.
Irish Mint Cream Cheese Frosting Directions
Using an electric mixer, place 8 ounces of softened cream cheese in a mixing bowl. Add the powdered sugar, Irish cream and then the Crème de Menthe. Mix until frosting appears smooth. Scrape the frosting from the mixing bowl into a piping bag with a large tip. Generously frost the cupcakes and add some simple, yet festive touches with green sparkles or shamrock sprinkles. Enjoy!