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Chocolate Stout Cupcakes with Irish Cream Frosting

Chocolate Stout Cupcakes with Irish Cream Frosting

Even though these Chocolate Stout Cupcakes with Irish Cream Frosting are perfect to celebrate on St. Patrick’s Day,they’re a delicious treat to enjoy any day of the year.

Stout lends a somewhat caramel undertone in baking and marries really well with chocolate. These chocolate stout cupcakes are topped with an almond Irish Cream frosting and are finished with a light flurry of chocolate shavings. While the alcohol bakes off in the cupcakes, the frosting does have some alcohol in it – if you’d like to avoid it, substitute the volume of vegan Irish cream with a tbsp of your favorite extract and some plant milk to get the consistency you want.

Chocolate Stout Cupcakes with Irish Cream Frosting

Stout lends a somewhat caramel undertone in baking and marries really well with chocolate. These chocolate stout cupcakes are topped with an almond Irish cream frosting and are finished with a light flurry of chocolate shavings.
4.84 from 6 votes
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Author: Bronwyn

Ingredients

For the Chocolate Stout Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¼ cups vegan Irish stout
  • ½ cup neutral vegetable oil (e.g. avocado, canola, sunflower, etc)
  • 2 tbsp white vinegar
  • 1 tsp vanilla extract

For the Irish Cream Frosting:

  • 4 cups confectioner's sugar
  • 1 cup vegan butter or non-hydrogenated shortening
  • 3-5 tbsp vegan Irish Cream
  • vegan semi-sweet chocolate shavings for garnish

Instructions

  • Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • In a large bowl, sift the flour, sugar, cocoa powder, baking soda and salt together, whisking to blend.
  • In a medium bowl, whisk together the stout, oil, vinegar and vanilla extract. Add this to the flour mixture and whisk just until combined.
  • Fill the paper liners about 2/3 full with the cupcake batter. Bake for 20-22 minutes or until a toothpick inserted comes out clean or with a few cooked crumbs. Cool the bases in the tray for 5 minutes and then transfer each cupcake to a cooling rack. Let cupcakes cool completely before frosting.

For the Irish Cream Frosting:

  • In a stand mixer with balloon whisk attachment or with a hand held blender, beat the vegan butter/shortening until smooth, slowly adding in the confectioner's sugar a 1/2 cup at a time, blending well before the next addition and scraping down the sides of the bowl as needed. Add in 3 tbsp of the Irish cream and beat for about 3 minutes, adding more Irish cream a tbsp at a time depending on the consistency you like. If it's thinned out too much, the frosting will slouch on the cupcakes. If it gets too thin by mistake, add a couple more tbsp of confectioner's sugar. Pipe the frosting onto the cupcakes. Sprinkle with vegan chocolate shavings

Notes:

*While the alcohol bakes off in the cupcakes, the frosting does have some alcohol in it - if you'd like to avoid it, substitute the volume of vegan Irish cream with a tbsp of your favorite extract and some plant milk to get the consistency you want.
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