INGREDIENTS :

Cupcakes:

• 1 cup All Purpose Flour
• 1 cup Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 1 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 teaspoon Instant Espresso Powder
• 1/2 cup Milk
• 1/4 cup Vegetable Oil
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cup Guinness Beer

Bailey’s Frosting

• 1 cup butter softened
• 1 teaspoon vanilla extract
• 2-3 cups powdered sugar
• 2 Tablespoons Bailey’s Irish Cream Can be replaced with heavy cream for an alcohol-free version
• Brown Jimmie Sprinkles optional

INSTRUCTIONS 

Cupcakes:

• Preheat your oven to 350°F.
• Add the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder into the bowl of a stand mixer equipped with a whisk attachment. Whisk until all ingredients are combined.
• Add the milk, vegetable oil, eggs, vanilla extract, and Guinness into the dry ingredients and mix until there are no dry spots. Do not overmix.
• Evenly divide the batter between 16 cupcake liners and bake at 350°F for 15-16 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
• Allow to cool for 5 minutes in the pan then remove to a wire rack to cool completely.

Bailey’s Frosting:

• Add the softened butter into the bowl of a stand mixer equipped with a paddle attachment and cream for 2-3 minutes until smooth.
• Scrape the sides and bottom of the bowl and add in vanilla extract and mix well.
• Add the powdered sugar one cup at a time and fully combine after each addition. Scrape the sides and bottom of the bowl and mix until well combined.
• Pour in the Bailey’s Cream and start mixing on low speed and increase to high for 2-3 minutes.
• Add to a piping bag with a large star tip (I used a Wilton 1M).
• Pipe a generous amount of frosting on top of each cupcake and sprinkle with chocolate jimmies if desired.
• Keep cupcakes in an airtight container at room temperature for up to three days.