Guinness Chocolate Cupcakes

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• ¾ cup unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour
• 2 cups sugar
• 1½ teaspoons baking soda
• ¾ teaspoon salt
• 2 large eggs
• ⅔ cup sour cream

Put the butter with the beer in a sauce pan over medium heat and bring to a simmer.  Whisk in cocoa powder until smooth.  Cool slightly.

In a large bowl, whisk the flour, sugar, baking soda and salt.  In a mixer bowl, beat the eggs and the sour cream together.  Add the beer/butter/cocoa mixture and beat to combine.  Add the flour mixture and beat briefly just to combine.  Fold the batter until completely combined.

Fill the cupcake liners about ⅔ of the way if you want flatter cupcakes and ¾ if you want domed.  Bake for about 15 minutes, or until a toothpick or a slim knife inserted into the middle of a cupcake comes out clean.  Cool completely to room temperature.

Baileys Frosting

• 3 to 4 cups confections sugar
• 1 stick (½ cup or 4 ounces) unsalted butter, at room temperature
• 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)