Try these amazing cupcakes next St. Patrick’s Day


  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch salt
  • 12 oz Guinness Stout
  • 1 tablespoon pure vanilla extract
  • 3 eggs
  • 1 tablespoon instant espresso powder
  • ¾ cup sour cream
  • 1 stick butter, melted
  • For Frosting
  • 8 ounces cream cheese (1 package), room temperature
  • ¾ cup heavy cream
  • 4 to 6 cups confectioners’ sugar
  • 3 tablespoons Bailey’s Irish Cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt


  1. Preheat Wolf Electric Oven to Convection Mode 325°.
  2. Mix together cocoa powder, sugar, brown sugar, flour, baking soda, and salt.
  3. In a separate bowl, mix together stout, vanilla, eggs, espresso powder, and sour cream until smooth.
  4. Mix the wet into the dry ingredients with a whisk until just combined, add the butter and mix until smooth being careful to not over mix the batter.
  5. Portion the batter into a muffin tin lined with paper cupcake wrappers.
  6. Bake for 18-24 minutes.
  7. Allow to cool and then frost with Bailey’s cream cheese frosting.
  8. In a mixer fitted with a paddle attachment, beat cream cheese on medium speed until smooth. Turn the mixer to low and slowly add the heavy cream, vanilla, and Bailey’s.
  9. Slowly add the confectioners’ sugar to the cream mixture until desired consistency is reached.