Guinness Cupcakes with Whiskey Salted Caramel Buttercream

The perfect way to celebrate St. Patrick’s Day is to dive into one of these moist and rich chocolate cupcakes baked with Guinness beer.

Instructions

1. 01

   Heat AKORN to 325˚F for indirect heat and add liners to a cupcake pan

2. 02

   Add cake mix, pudding, sour cream, oil, Guinness, eggs, and 1/2 cup of the chocolate chips in a large bowl and mix together until combined

3.  

   Ingredients

   • 1 box Devil's food cake mix
   • 1 3.9 ounce box Instant chocolate pudding
   • 1 cup Sour cream
   • 1/2 cup Guiness
   • 4 Eggs
   • 3/4 cup Mini chocolate chips, divided
   • 1/2 cup Oil

4. 03

   Divide batter evenly into 24 cupcakes

5. 04

   Bake for 20 minutes or until middle of the cake springs back when gently pushed down or until a toothpick inserted into the center comes out clean

6. 05

   While cupcakes are cooling, add brown sugar, 1/4 cup butter, milk, and sea salt to a medium sauce pan

7.  

   Ingredients

   • 1 cup Light brown sugar
   • 1/4 cup Butter
   • 1/4 cup Milk
   • 1/4 teaspoon Sea salt
   • 1/4 cup Whiskey

8. 06

   On medium heat, melt caramel mixture stirring frequently until mixture starts to simmer

9. 07

   Allow to simmer without stirring for 5-7 minutes until thickened. Remove from heat and allow to cool

10. 08

    To make the frosting, add butter to mixer and beat until smooth and creamy. Slowly add the powdered sugar and beat until light and fluffy. Add caramel to frosting and beat until combined

11.  

    Ingredients

    • 4 sticks Unsalted butter
    • 6 cups Powdered sugar
    • 1/4 cup Salted caramel sauce

12. 09

    Top cooled cupcakes with a spoonful of buttercream and spread across the cupcake

13. 10

    I like to add a drizzle of the leftover caramel on top of the frosted cupcakes with a little sprinkle of the leftover chocolate chips