Cooking Under the Influence: Ring of Dingle Cupcakes

This time of year there are a ton of recipes floating around the internet (which in this case is code for Pinterest) for Guinness cupcakes. I wanted to use something a little unique to Indiana, so I modified the recipe to use Sun King's Ring of Dingle. Part of the recipe is for Bailey's frosting. You're welcome in advance.

Cupcake Ingredients
1 cup unsalted butter
1 cup Ring of Dingle stout
2/3 cup cocoa powder
1 cup light brown sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup white sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream


Frosting Ingredients
1/2 cup unsalted butter
4 cups confectioners sugar
1 pinch table salt
3 tablespoons Irish cream
1 tablespoon milk

Preheat oven to 350F. Grease 24-30 cupcake liners, or fill with paper liners.

In a saucepan, heat the butter needed for the cupcakes, Ring of Dingle, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.

Into a large mixing bowl, sift together salt, flour, white sugar, and baking soda. Add the cooled Ring of Dingle mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.

Divide the batter evenly among the cupcake cups. Bake 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.


While cupcakes are baking/cooling, cream butter for frosting in a large mixing bowl until very light and fluffy. Add salt, and slowly add confectioners sugar, slow speed will prevent the sugar from spraying all over your kitchen. Add a couple of spoonfuls at a time until it has all been absorbed into the butter. Add Irish cream and milk until spreadable consistency is achieved.

The original recipe as posted on food.com can be found here.