Ingredients:

  • 1 cup Dark Stout (e.g., Guinness)
  • 8 Tbsp Unsalted Butter, cubed
  • ¾ cup Unsweetened Cocoa Powder (Dutch-Process)
  • 2 cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar
  • 1 ½ tsp Baking Soda
  • ¾ tsp Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • ½ cup Sour Cream, full-fat, room temperature
  • 2 Tbsp Bailey’s Irish Cream Liqueur (for soaking syrup)
  • 6 Tbsp Unsalted Butter, softened (for frosting)
  • 4 oz Cream Cheese, full-fat, chilled slightly (for frosting)
  • 3 cups Powdered Sugar, sifted (for frosting)
  • 3–4 Tbsp Bailey’s Irish Cream Liqueur (for frosting)
  • ½ tsp Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)

Instructions:

  1. Prepare the Wet/Hot Ingredients: In a small saucepan, bring the stout and cubed butter just to a simmer over medium heat until the butter is completely melted. Remove from heat immediately.
  2. Bloom the Cocoa: Whisk the cocoa powder into the hot stout mixture until smooth. Set aside to cool slightly for 5–10 minutes.
  3. Combine Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking soda, and salt.
  4. Incorporate Wet Ingredients: Add the slightly cooled stout/cocoa mixture to the dry ingredients and beat on low speed until just combined. Scrape down the bowl.
  5. Add Remaining Wet Ingredients: In a separate bowl, lightly whisk the eggs, sour cream, and vanilla. Add this mixture to the batter and mix only until smooth. Do not overmix.
  6. Portion and Bake: Line the muffin tin with paper cases. Fill each cup approximately two-thirds full. Bake at 350°F / 175°C for 20–22 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool and Soak: Transfer the cakes to a wire rack. While still slightly warm, use a small pastry brush or toothpick to gently poke holes and brush the tops of the cupcakes with the 2 Tbsp of Bailey’s Soaking Syrup. Allow to cool completely (45 minutes minimum).
  8. Cream Butter and Cream Cheese (Frosting): In the bowl of a stand mixer, beat the softened butter and slightly chilled cream cheese until smooth and fully combined (about 1 minute).
  9. Add Powdered Sugar: Reduce speed to low and gradually add the sifted powdered sugar, a cup at a time, mixing until just incorporated. Scrape down the sides.
  10. Flavour and Whip: Increase speed to medium. Add the vanilla extract, salt, and 3 Tbsp of the Bailey’s Irish Cream. Beat for 2–3 minutes until the frosting is light, fluffy, and holds stiff peaks. Add the final tablespoon of Bailey’s only if necessary for consistency.
  11. Pipe and Garnish: Once the cupcakes are completely cool, transfer the frosting to a piping bag. Pipe a generous swirl onto each cupcake. Dust with cocoa powder or add chocolate shavings.