Pot o' Gold Chocolate Guinness Cupcakes

Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with cupcake liners. In a large bowl whisk together flour, baking soda, baking powder, and 3/4 teaspoon salt.

Melt the 1 cup butter in a saucepan over medium-low. Once melted, remove from heat and stir in Guinness, cocoa powder, instant coffee, and granulated sugar. Continue stirring until smooth.

In the bowl of an electric mixer combine brown sugar and 1 teaspoon of the vanilla. Add melted butter mixture and beat on medium-low until cooled. Reduce to low. Add eggs one at a time, beating after each addition until eggs are incorporated.

With mixer on medium, add flour mixture alternately with sour cream, beating until combined and scraping down the sides of the bowl as necessary. Divide batter evenly among muffin cups. (They will be nearly full.)

Bake 18 to 20 minutes or until a toothpick inserted in the centers comes out clean. Let cool in pans 5 minutes; remove to wire rack. Let cool.

For frosting: In the bowl of an electric mixer beat the softened butter on medium-high until creamy. Reduce speed; add powdered sugar, liqueur, caramel sauce, and the remaining 1 teaspoon vanilla. Increase speed to medium-high; beat until frosting is smooth and fluffy.

Push the large end of a large pastry tip into center of each cupcake, twist to remove a plug of cupcake; set plugs aside. Fill each cupcake with approximately 1 teaspoon of the sprinkles. Trim off half the cupcake plugs and place in holes to seal in sprinkles. Pipe or frost cupcakes. Makes 24 cupcakes.