Chocolate Stout Cupcakes with Irish Cream Frosting

I was in the mood for something special this St. Patrick's Day, and am always up for chocolate mixed with BOOZE. :) This is probably the best and most moist cupcake I have ever made!

The original recipe is posted on Epicurious (originally from Bon Appétit) and the cupcake version is on the blog Batter-Splattered. I made a few tweaks, listed below. I'm definitely making this again!!

Chocolate Stout Cupcakes with Irish Cream Frosting
Yields 16 cupcakes
1 c. stout (such as Guinness)
1 c. (2 sticks) unsalted butter
3/4 c. unsweetened cocoa powder (preferably Dutch-process)
2 c. all purpose flour
2 c. sugar
1 t. baking soda
3/4 t. salt
2 large eggs
3/4 c. sour cream (not reduced fat)
1 c. whipping cream
1/2 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1 T. Bailey's Irish Cream (optional; my addition)

Preheat oven to 350 degrees. Line cupcake pans with paper cups.

Bring stout and butter to simmer in saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Combine flour, sugar, baking soda, and salt in a large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add slightly cooled stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among cupcake cups. Bake until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool 10 minutes. Turn cakes out onto rack and cool completely.

Meanwhile, make icing. Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and optional Bailey's Irish Cream and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Spread over cupcakes.

Happy St. Patrick's Day!