Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (75g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 large (50g) egg
  • 0.5 cup (120ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) Guinness Draught stout
  • 0.5 cup (115g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • 3 cups (360g) powdered sugar
  • 2 tbsp (30ml) Baileys Irish Cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-slot cupcake pan with paper liners.
  2. Sift together the all-purpose flour, cocoa powder, sugar, baking soda, and salt in a large bowl; whisk until the color is uniform.
  3. Add the egg, vegetable oil, and vanilla extract to the dry mixture.
  4. Slowly pour in the room-temperature Guinness while stirring with a whisk until the batter is smooth and glossy.
  5. Divide the batter evenly among the liners, filling each about 3/4 full.
  6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cupcakes cool completely on a wire rack.
  7. Beat softened butter and cream cheese together until pale and fluffy.
  8. Gradually add powdered sugar one cup at a time.
  9. Pour in the Baileys Irish Cream and beat on high for 2 minutes until the frosting is light and holds a stiff peak.