Friends, I’m not even a beer person, and I’m in love with this Chocolate Stout Cupcakes with Irish Cream Frosting recipe.
A few months ago, I made another stout cupcake recipe with melted chocolate and marshmallow centres (right here!). If I had to pick my favourite, it’s this Chocolate Stout Cupcakes with Irish Cream Frosting recipe! If you are a novice baker, these Chocolate Stout cupcakes are easier to make but full of flavour. They’re moist, stouty, and have some rich coffee undertones.
It also depends on what type of stout you choose to use. Sorry friends, Guinness is out of the question: it’s not vegan. They use Isinglass (ahem, fish bladders) in their refining process. For my Chocolate Stout Cupcakes, I used Heavy Seas, Imperial Stout. It really goes well with the chocolate flavours. I’m sure that a more coffee-based stout would do wonders as well.
What’s St. Patrick’s Day without a cupcake with beer in it?!
How about a Copycat Bailey’s Irish Cream frosting? I used my copycat recipe and added it to my traditional buttercream recipe. Deelish! The Irish cream adds subtle flavours like coffee and cocoa - it pairs so well with the stout cupcake.
Chocolate Stout Cupcakes with Irish Cream FrostingCourse: Uncategorized
- Chocolate Stout Cupcakes
1 1/2 c. organic whole wheat pastry flour
1 c. organic sugar
1/2 c. unsweetened cocoa powder, like Guittard
1 tsp. baking soda
1/4 tsp. baking powder, aluminum-free
1/2 tsp. sea salt
1/3 c. coconut oil, melted
1 tsp. vinegar
1 c. stout
- Irish Cream Frosting
1 c. organic non-hydrogenated shortening, like Spectrum
1/4 c. homemade Irish Cream
4 c. vegan powdered sugar
- Preheat the oven to 350 degrees. Using parchment cups, line a muffin tin.
- In a big mixing bowl, sift together the flour, sugar, chocolate, baking soda, baking powder, and salt. Mix the ingredients and create a well in the centre of the cup.
- Before you start pouring, make sure you have all of the liquid materials measured and ready to go. Fill the well with both the beer and the vinegar/oil. No use for a stand mixer here!
- Fill the parchment cups about two-thirds full; these cupcakes puff up a lot! With this recipe, you should be able to make at least 12 cupcakes. Bake for 20-25 minutes in the preheated oven.
- You don’t have to, but after ten minutes of baking, I rotated my plate. Since Erin McKenna does it, I’m going to do it as well!
- Allow for full cooling of the cupcakes
- In a big mixing bowl, cream together the shortening, Irish cream, and powdered sugar for the icing. It shouldn’t be too rigid, but it should be able to maintain its form. If it’s too watery, add a little extra powdered sugar.
- Frost these bad boys with a piping bag or a knife. You’ll be grateful you did!
- Enjoy this recipe for Chocolate Stout Cupcakes with Irish Cream Frosting; I guarantee it will become your go-to recipe for St. Patrick’s Day and other get-togethers. 🙂
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