Test that the chocolate mix is warm (not hot) to the touch, then slowly blend the chocolate with the sour cream and eggs, keeping mixer speed on low.
Increase mixer speed to medium and scoop in the flour, one cup at a time. Be careful not to overmix. Once combined, run a spatula around the bottom and sides of the bowl to ensure there are no clumps. Batter will be watery - this is okay.
Pour cupcake mix into the prepared cupcake cups (about 3/4 full).
Bake for 15-18 minutes, or until a toothpick tester comes out clean.
Place muffin tin on wire cooling rack to cool for 5-10 minutes, then pop cupcakes out and place on wire rack to cool completely. Wait until cupcakes are cooled before applying the frosting.
Drop speed to low and slowly add the powdered sugar. Frosting may be and clumpy at this stage - that is okay
Keeping speed on low, slowly beat in cream cheese. I'd recommend cutting the cream cheese into 4-5 pieces and mixing in one piece at a time.
Finally, add in the Baileys Irish Cream and whip until smooth. This frosting is very forgiving and easy to balance to your tastes. You can add up to 6 tablespoons of Baileys (total) or up to 5 cups of powdered sugar (total) to get the flavor and consistency you'd like.
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