Guinness mocha stout cupcakes with irish cream icing

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I  adapted one of my favorite moist chocolate cake recipes for a St. Patricks day party last year and they were a huge hit! They are light and airy with just a hint of guinness! Delicious!

Preheat the oven to 350 degrees F. Makes 24 cupcakes or to make cake, butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Ingredients List:

1 3/4 cups all-purpose flour
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups brown sugar
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
1/2 cup buttermilk, shaken
1/2 sour cream
2 eggs, at room temperature

For Icing:
1 stick butter
1/2 cup vegetable shortening
1 ½ lbs. powdered sugar
1/4 cup irish cream
Reduce 12 oz guinness beer until 1/2 cup. Remove from heat and stir in sugar to dissolve. Allow to cool.

Directions:

In mixer or medium bowl whisk to combine:

1 3/4 cups all-purpose flour
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups brown sugar

In second bowl combine:
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
1/2 cup sour cream
1/2 cup buttermilk, at room temp
2 extra-large eggs, at room temp

With mixer on slow speed, slowly combine dry ingredients to wet ( or whisk by hand).

Slowly blend in 1/2 guinness stout .

Pour the batter into the prepared cupcake pan and bake for 12-15min until a cake tester comes out clean. For cake, bake 30-35 min. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Irish Cream Icing

In mixer cream together:

1 stick   butter
1/2 cup vegetable shortening

Slowly Add and mix until incorparted:

1 ½ lbs. powdered sugar

Add and mix till smooth

1/4 cup irish cream

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