— Holly Changuris of Brownsville, Md.
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Chocolate stout and Irish cream cupcakes
For the cake:
1 1/2 cups Irish stout
4 ounces unsalted butter
3/4 cup cocoa powder
2 cups dark brown sugar
3/4 cup sour cream
1 teaspoon vanilla
2 cups flour
2 1/2 teaspoon baking soda
For the icing:
1 pound unsalted butter
4 tablespoons Irish cream liqueur (see cook's note)
4 cups confectioner's sugar
Heat oven to 325 degrees.
Place stout and butter in saucepan over medium heat. Whisk together until butter is melted. Remove from heat.
Sift the cocoa powder into a bowl and add brown sugar. Whisk into stout mixture.
In a separate bowl, combine eggs, sour cream and vanilla, and whisk until smooth. Whisk into stout mixture.
Into a third bowl, sift flour and baking soda, and then add to mixture in saucepan.
Place cupcake liners in muffin tin. Fill liners 3/4 full with batter and bake for 25 minutes. Let cool.
To make icing, cream butter in bowl. Add Irish cream and beat until smooth. Continue beating, and slowly add confectioner's sugar. Beat until smooth.
Cook's note: Holly Changuris uses Bailey's Irish Cream.
— Holly Changuris, Brownsville, Md., adapted this recipe from a recipe of a friend in Charles Town, W.Va.