Chocolate & Guinness Cupcakes with Baileys Frosting

These cupcakes are amazing! Soft and rich, with an enhanced chocolate flavour due to the coffee notes in the stout. Wonderful as birthday cupcakes or just an indulgent treat. 

Chocolate & Guinness cupcakes

1/2 cup Guinness (or other beer with coffee and chocolate notes - I used Jacobsen’s Porter)
110g butter
1/2 cup sugar
1/2 tsp vanilla powder
1/4 cup brown sugar (use dark muscovado for a rich taste) 
A little less than 1/2 cup cocoa powder
1 large egg
1/4 cup sour cream
A little less than 1 cup flour
1 heaped tsp baking soda
Preheat the oven to 175C. Grease and line a cupcake pan, or use paper cups in the pan. Pour the stout into a large saucepan, add the diced butter and heat until melted. Add cocoa powder, vanilla and sugar and whisk until well blended. Beat the egg until light and fluffy, then add sour cream and mix until well incorporated. Whisk together flour an baking soda. Add the egg mixture to the batter, then whisk in the flour mixture. Pour the batter into the prepared cupcake pan and bake for about 12-15 minutes or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool in the pan on a cooling rack. 

Mascarpone & Baileys Frosting

1 cup heavy cream
1 tub (about 250g) mascarpone cheese
1/2 cup icing sugar
3 tbsp Baileys (or other Irish cream)

Whisk the heavy cream until stiff peaks form. In another bowl, whisk your mascarpone, Baileys and icing sugar until smooth. Gently fold in the whipped cream into the mascarpone mixture. Use immediately.

Enjoy your cupcakes! (Please drink responsibly)

The cupcake recipe is slightly adapted from Linda Lomelino's recipe