For the frosting:
✤5½ oz low fat cream cheese, softened
✤1/2 cup (60g) powdered sugar
✤4 tsp Bailey’s Irish cream
For the cupcake:
✤3/4 cup + 1 tbsp (156g) sugar
✤1 cup (120g) all-purpose flour
✤7 tbsp (35g) unsweetened cocoa powder
✤1/2 tsp salt
✤1 tsp baking soda
✤1 egg, room temperature
✤1/2 cup stout (Guiness)
✤4 oz unsweetened applesauce
✤1/4 cup almond milk
✤1/4 cup (60g) low fat sour cream
✤1½ tsp vanilla extract
✤1½ tbsp vegetable oil
❖In a medium bowl, mix all frosting ingredients with electric mixer until smooth. Refrigerate until ready to use.
❖Preheat oven to 350°F (177°C) and lightly grease a 12-count cupcake pan.
❖In a large bowl, sift together the sugar, flour, cocoa, salt & baking soda.
❖In a separate large mixer bowl, beat remaining ingredients together until smooth.
❖Using a mixer, slowly add the dry mix to the wet and mix until just combined; do not over mix!
❖Pour the batter evenly into cupcake tins and bake about 30 min or until toothpick test comes out clean.
❖Allow to cool completely before frosting.
