Chocolate Stout Cupcakes with Irish Cream Frosting

Friends, I'm not even a beer person and I'm in love with this recipe.

A few months ago, I made another stout cupcake recipe, with melted chocolate and marshmallow centers (right here!).  If I had to pick my favorite, it's this recipe!  If you are a novice baker, these cupcakes are easier to make, but full of flavor.  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 cupcakes, I used Heavy Seas Imperial Stout.  It really goes well with the chocolate flavors.  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 into my traditional buttercream recipe.  Deelish!  The Irish cream adds subtle flavors like coffee and cocoa -  it pairs so well with the stout cupcake.

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°. Line a muffin tin with parchment cups.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.  Combine the materials and make a well in the middle of the bowl.

Have the liquid ingredients measured and ready to go before you start to pour.  Pour both the beer and vinegar/oil into the well.  Stir well - no stand mixer required!

Fill the parchment cups about 2/3 of the way full - these cupcakes really puff up!  You should be able to get at least 12 cupcakes from this recipe.  Bake them for 20-25 minutes.  

You don't have to, but I rotated my pan after ten minutes of baking.  Hey, Erin McKenna does it, so I'm doing it too!

Allow the cupcakes to cool completely.

For the icing: cream the shortening, Irish cream, and powdered sugar in a large mixing bowl.  It should not have a super-stiff consistency, but it should be able to hold its shape.  If it seems too loose, add some more powdered sugar.  

Using a piping bag or a knife, frost these bad boys!  You'll be so glad that you did!

Enjoy this recipe; I promise that it will become a go-to recipe for St. Patrick's Day and other get togethers :-)