Irish Cocktail Cupcakes

Ingredients

• cup Irish stout beer (such as Guinness®)
• tablespoon sunsalted butter, cut into 1-inch piece s
• cup sdark brown sugar
• 3/4 cup unsweetened cocoa powder
• 3/4 cup sour cream
• eggs
• tablespoon vanilla extra ct
• cup sall-purpose flour
• 1/2 teaspoon sbaking soda
• stickunsalted butter, at room temperature
• tablespoon sIrish cream liqueur (such as Baileys®), or more to taste
• teaspoon sIrish whiskey (such as Jameson®), or to taste
• cup sconfectioners' sugar

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
3. Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
4. Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
7. Spread frosting over cupcakes.