Guinness Cupcakes with Bailey's Irish (Whipped) Cream Frosting

 Okay, enough healthy stuff! With this recipe, I have reached cupcake utopia! These were amazing. The cupcake itself has Guinness in the batter and though it doesn't taste alcoholic-y, it does taste deliciously different. The cake itself is also extremely moist. The addition of whipped cream frosting with bailey's in it just takes the whole thing to another dimension. This recipe would probably make a great cake too but we are partial to cupcakes at this house, as you all know. I hope that if you make them, you find them as delicious as we did.

Guinness Cupcakes

1 1/2 cups Guinness stout
1/2 cup olive oil
1/2 cup whole milk
1 tbsp vanilla extract
3 eggs
3/4 cup sour cream
2 1/2 cups all-purpose flour
3/4 cup Hershey's Special Dark Cocoa
2 cups sugar
1 1/2 tsp baking soda

Preheat oven to 350 degrees.  In the mixing bowl of your stand mixer (or a bowl with a hand mixer), combine the Guinness, olive oil, milk and vanilla. Beat in each egg, one at a time and then mix in the sour cream.
In another bowl, combine the flour, cocoa, sugar and baking soda, mixing well.  With the stand mixer on, slowly add the dry ingredients to the wet ingredients, being sure that everything is well mixed.

Line your cupcake pan with cupcake liners of your choice. Carefully add batter to a large ziploc bag or pastry bag. Snip end of ziploc bag. Squeeze enough batter into each cupcake liner so its 3/4 full.

Bake at 350 for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out mostly clean. Cool completely before frosting. And when I say completely, I mean COMPLETELY unless you'd like to be cleaning up melted whipped cream frosting from off every surface in your kitchen. It will happen, I've been there.

Bailey's Irish (Whipped) Cream Frosting

2 cups heavy whipping cream
2/3 cup granulated sugar
3 tbsp Bailey's Irish Cream

In the bowl of your stand mixer, add the whipping cream and sugar. Beat into oblivion, until soft peaks form when you pull the beater out of the cream. Add bailey's and beat until thoroughly distributed. Store, covered, in refrigerator until ready to use.

When cupcakes are cool, put frosting into a pastry bag with a large star tip and pipe onto each cupcake. Or you could just dollop it onto each cupcake for a more homemade rustic look.  Enjoy.