Blogger Angie McGowan of Eclectic Recipes boosts the flavor of already delicious devil’s food cupcakes by adding beer to the batter and Irish cream liqueur to the frosting.
SAVE ON THIS RECIPE!
If you are using 2 (12-cup) muffin pans and baking all the cupcakes at one time, rotate the pans halfway through the baking time to ensure even baking.
Don’t have a decorating bag? Simply spoon the frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.
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