Dark Beer Cupcakes with Baileys Cream

Ingredients:

Beer cake

• 1.5 cups Irish stout (preferably Guinness)
• 110 g butter
• 3/4 cup cocoa
• 2 cups brown sugar
• 3/4 cup sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2 cups premium flour
• 2.5 tsp of baking soda

Cream with milk liqueur

• 450 g butter
• 4 tbsp Irish Cream milk liqueur (preferably Baileys)
• 4 cups powdered sugar

Preparation:

1. Preheat oven to 160°C. Line a muffin tin with 24 standard-sized paper liners.
2. Pour the stout and butter into a medium saucepan and whisk over medium heat until the butter melts. Remove from heat. Sift the cocoa into a medium bowl and add the brown sugar. Slowly whisk into the stout and butter mixture.
   
   In a small bowl, combine the sour cream, eggs, and vanilla extract, whisking lightly until smooth. Add this mixture to the saucepan and mix thoroughly (it may be lumpy). Sift the flour and baking soda into another small bowl and then add it to the saucepan, stirring one last time until the color is even. Fill the molds three-quarters full with the batter.
3. Bake for about 27 minutes, until the cupcakes spring back when pressed. Cool in the pan for 5 minutes, then transfer to a wire rack.
4. Pipe frosting onto cooled cupcakes using a cone tip. Dust with cocoa powder, if desired.
   
   

   Irish Cream liqueur cream

   
   Beat the butter in the bowl of a stand mixer until fluffy. Reduce the mixer speed to low and pour in the Irish liqueur in a steady stream. Gradually add the powdered sugar and continue beating until creamy.