Ingredients: 1 cup unsalted butter, 1 cup Guinness stout, 2⁄3 cup cocoa powder, sifted, 1 cup light brown sugar, 1 teaspoon salt, 2 cups flour, 1 cup sugar, 1 1/4 teaspoons baking soda, 2 eggs, 1/2 cup sour cream
Frosting: 1/2 cup unsalted butter, 4 cups confectioners’ sugar, 1 pinch salt, 3 tablespoons Irish cream, 1 tablespoon milk, green sprinkles
Directions: Preheat oven to 350 F. Grease 24 to 30 cupcake cups. In saucepan, heat butter, Guinness, cocoa and brown sugar, whisking often until butter is melted and mixture is smooth. Remove from heat and allow cooling to room temperature. In a large mixing bowl, sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium until smooth. Divide batter evenly amongst cups. Bake for 20 to 25 minutes. Cool for 20 minutes, then remove and transfer to cooling rack until completely cooled. Meanwhile, in bowl of stand mixer, cream butter until light and fluffy. Add salt. Slowly add confectioners’ sugar. Mix on low. Add until all has been absorbed into the butter. Add Irish cream and milk until spreadable.Frost cupcakes and add sprinkles.