Guinness Cupcakes with Bailey's Buttercream

This is where a lot of my baking recently started.

We had a cupcake party at our house as a housewarming party. Everyone brought some cupcakes to share. It was a fun time and we had some delicious cupcakes.

I made these wonderful chocolate Guinness cupcakes with a Bailey's Irish cream buttercream. They have been a hit. Since I made them about a month ago I've made them 2 other times.

They really are delicious.

If you are thinking that the beer is not something you want in your cake then you should give it a second chance. It makes a very rich, moist cake and doesn't at all taste like beer. The combination of the chocolate made it even better.

The best part of these cupcakes was definitely the Bailey's buttercream. I could eat it all by itself (and I might have licked the bowl a few times after).

---

Ingredients (12 cupcakes)

Cupcakes
1/2 cup Guinness Stout
1 stick unsalted butter
3/8 or little less then 1/2 a cup of unsweetened cocoa powder
1 cup all purpose flour
1 cup sugar
3/4 tsp of baking soda
3/8 or little less then 1/2 tsp of salt
1 egg
1/3 cup sour cream

Filling
4 oz bittersweet chocolate (minced/small shavings)
1/3 heavy whipping cream
1 T butter at room temperature

Buttercream
1.5 cups powdered sugar
1/2 stick unsalted butter at room temperature
3 T Baileys Irish Cream (or you can substitute it with milk or heavy cream but really why would you want to?)

Cooking Directions
Prehead oven to 350°F and line muffin pan.

Making the cupcakes:
Take unsalted butter and Guinness and let simmer in a small sauce pan. When mixture is simmering, add cocoa powder and whisk thoroughly. Turn off heat and allow mixture to cool. (I stuck mine in the fridge.)
In a separate bowl, combine flour, baking soda, salt, and sugar. Whisk.
In a large mixing bowl, combine egg and sour cream. Whisk until the consistency begins to look like cream.
Take Guinness mixture from fridge and combine into egg/sour cream mix bowl. Whisk. (You will start to obtain a soft creamy chocolate-y consistency here).
Add your flour mix, and continue to whisk thoroughly.
Using a large spoon, scoop mix into lined muffin pan. Place in oven and allow to bake.

Filling:
Bring heavy cream to a simmer in a small sauce pan.
Pour over bittersweet chocolate. Allow to sit for one minute, then whisk. Add in butter and continue to whisk until consistency becomes creamy.
Pipe filling into center of each cupcake.
Baileys Buttercream Frosting:
Whisk butter. Add in a few tablespoons of powdered sugar at a time and continue to whisk butter.
Once all the sugar has been used up, add in Baileys and continue to whisk. If cream becomes too thin, add in a few more tablespoons of powdered sugar.
Pipe or spread butter cream over cupcakes and serve. Or you can place it into the fridge to allow butter cream to thicken then serve.