Zucchini casserole that is delicious, simple, and efficient.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 18 |
| Yield: | 18 cupcakes |
Ingredients
- 1 cup Irish stout beer (such as Guinness®)
- 9 tablespoons unsalted butter, cut into 1-inch pieces
- 2 cups dark brown sugar
- ¾ cup unsweetened cocoa powder
- ¾ cup sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
- 1 stick unsalted butter, at room temperature
- 2 tablespoons Irish cream liqueur (such as Baileys®), or more to taste
- 2 teaspoons Irish whiskey (such as Jameson®), or to taste
- 3 cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
- Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
- Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners’ sugar, mixing on low speed until frosting is smooth and creamy.
- Spread frosting over cupcakes.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 198 mg |
| Sugars | 44 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
A big hit for St Patrick’s Day
Frosting was a little stiff. Added more Baileys and some regular cream. Tasted fantastic!
Delicious! Very pleased with taste and consistency of cupcake and icing. Didn’t quite need all the confectioners sugar the recipe called for but had enough and it was quite tasty.
These are awesome!! I’ll admit that the making of the cupcakes was different than what I’ve done in the past (i.e. the traditional creaming of the butter and sugar, beating in the eggs, slowly adding in the dry ingredients, etc.). Nevertheless, I followed the instructions to a T, and ended up with beautiful and delicious cupcakes! I got 20 cupcakes out of this, and they only needed 20 minutes to bake–so watch your time on these. The frosting needed a bit of adjusting, as it was already too dry with just 2 1/2 cups of powdered sugar added. So I added in an extra tablespoon of Irish Cream, splash of vanilla, and heavy cream a tablespoon at a time until I got a spreadable consistency (about 4 tablespoons total). This made for some of the best tasting frosting I have ever had! It’s amazing! And I got the perfect amount to frost all the cupcakes too! Fantastic recipe, thank you so much! Will definitely make these again!