Guinness Cupcakes with Bailey's Irish Cream Buttercream Frosting

So for St. Patrick's day, I also wanted a yummy dessert and what is better than cupcakes???

For the Cupcakes

1 cup unsalted butter
1 cup Guinness Stout beer
2/3 cup cocoa powder
1 cup light brown sugar packed
1 tsp salt
2 cups all purpose flour
1 cup granulated sugar
1 1/4 tsp baking soda
2 eggs
1/2 cup sour cream

Bailey's Irish Cream Frosting:
3/4 cup unsalted butter room temperature
3 - 3 1/2 cups powdered sugar (sifted)
pinch of salt
4 Tbsp Bailey's Irish Cream
2 Tbsp heavy cream

Heat the butter, Guinness, cocoa powder and brown sugar in a saucepan over medium heat. Whisk until melted. Remove from heat and let cool to room temp.

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.

To the bowl of a stand mixer (or large bowl), add salt, flour, granulated sugar, and baking soda. Stir together to mix.

Add in cooled beer mixture and beat (slowly at first - then on medium speed) for about 1 minute.

Add in eggs and sour cream, beat on medium speed for another 1-2 minutes.

Use an ice cream scoop to divide the batter and to fill each muffin cup about 2/3 of the way.

Bake for 20-25 minutes.

Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.

For the Frosting:

In a stand mixer cream butter until light and fluffy.

Add salt and sifted powdered sugar. Beat on low speed until combined.  It will be pretty thick. 

Add Bailey's and heavy cream and beat on medium speed another 2-3 minutes.

Add frosting to a piping bag fitted with a star tip frost cupcakes.  Decorate frosted cupcakes with festive sprinkles.  I used a Shamrock mix, green sugar and gold sugar.

These came out really good!!!  I would definitely make them again!!!