Ingredients
320 g butter
90 g unsweetened cocoa powder
240 ml Irish stout beer (such as Guinness® Extra Stout), room temperature
15 ml vanilla extract
160 g all-purpose flour
5 g baking soda
5 g baking powder
1 g salt
300 g white sugar
2 eggs
420 g confectioners' sugar
340 g butter, softened
60 ml Irish cream liqueur (such as Bailey's®)
Directions
Step 1
Preheat the oven to 175°C. Grease 66 mini muffin cups or line with paper liners.
Step 2
To make the cupcakes, melt the butter in a saucepan over low heat. Add cocoa powder and whisk until smooth. Stir in beer and vanilla extract. Remove from the heat and let it cool for 5 to 10 minutes.
Step 3
Sift flour, baking soda, baking powder, and salt into a large bowl. Mix in sugar. Add the beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
Step 4
Bake in the preheated oven until the tops spring back when lightly pressed, about 10 to 11 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
Step 5
Meanwhile, for the frosting, beat the confectioners' sugar and butter in a bowl with an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes.
Step 6
Spread frosting over the cooled cupcakes.