Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting

serves 12

For the Bailey's Frosting:

5.5 ounces 1/3 less fat cream cheese, softened

1/2 cup powdered sugar

4 teaspoons Bailey's Irish Cream

For the cupcakes:

3/4 cup + 1 tablespoon sugar

1 cup flour

7 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon baking soda

1 egg

1/2 cup stout

4 ounces unsweetened apple sauce

1/4 cup unsweetened vanilla almond milk

1/4 cup reduced fat sour cream

1 teaspoon vanilla

1 1/2 tablespoons canola oil

cooking spray

Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer.  Refrigerate until ready to use.

Preheat oven to 350 degrees.  Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).

In a large bowl, sift together all the dry ingredients : sugar, flour, cocoa powder, salt, and baking soda.

In a medium bowl, combine the wet ingredients (egg through canola oil) and beat until smooth.

With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined.  Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool completely before frosting.

Taylor's Notes:

The only switch up I made to this recipe was using vegetable oil instead of canola oil.  I'm sure it makes a difference in the nutritional value (although at only 1 1/2 tablespoons I can't imagine it's huge), but I couldn't tell that it made a bit of difference in the taste.  

I found the Double Chocolate Stout at my fave liquor store, but Gina mentioned she found her's at Trader Joes.  If you can't find it anywhere, I would bet that any dark stout would do.  I even saw a Mocha Stout at my store... mmm, coffee and Bailey's.  It just makes sense.  

Enjoy!