Cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• ¾ cup cocoa powder
• 1 teaspoon salt
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• 1 ½ teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 1 cup Guinness Drought, room temperature
• ½ cup full fat yogurt, room temperature
• ⅔ cup olive, avocado, or coconut oil
• Frosting

 

Frosting:

• 1 cup butter, room temperature
• 1 cup cream cheese, room temperature
• 4 cups powdered sugar
• ⅓ cup Baileys Irish Cream

For the cupcakes: Preheat oven to 350 degrees Fahrenheit.

Sift together the flour, sugar, cocoa powder, salt, baking soda, and baking powder in medium-sized bowl.

Place vanilla extract, eggs, Guinness, yogurt and oil in a separate bowl and mix thoroughly. Combine mixture into dry ingredients and stir until just mixed (with no visible flour).

Using a 3-tablespoon cookie scoop, disperse batter into cupcake liners in a cupcake pan and bake for 18-20 minutes.

Once fully cooked, remove from oven and aside to let cool before frosting.

Makes 14 cupcakes.

For the frosting: Place butter and cream cheese in bowl and mix on high speed until smooth. Set speed to medium and slowly add powdered sugar, 1 cup at a time until fully incorporated. Slowly pour in Baileys. Scrape down sides and mix at high speed for 10 seconds. Transfer into piping bag and pipe onto cooled cupcakes.