Stout Cupcakes with Irish Cream Frosting
Indulge in the perfect fusion of bold flavors with these decadent Stout Cupcakes with Irish Cream Frosting. Infused with rich stout beer, these moist chocolate cupcakes boast a deep, malty richness that's perfectly complemented by the smooth, creamy frosting made with Irish cream liqueur. With just the right balance of sweetness and a hint of boozy charm, these cupcakes are ideal for St. Patrick's Day celebrations, dinner parties, or any occasion that calls for a delightful dessert. Easy to prepare in under an hour, this recipe combines simple ingredients like unsweetened cocoa, sour cream, and vanilla to create a luxurious treat that is sure to impress. Garnish with a dusting of cocoa powder or a drizzle of Irish cream for an extra flair, and savor the irresistible harmony of chocolate and Irish cream in every bite.
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Recipe Information
Ingredients
- 240 ml stout beer (such as Guinness)
- 115 grams unsalted butter
- 75 grams unsweetened cocoa powder
- 200 grams granulated sugar
- 50 grams light brown sugar
- 200 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 120 ml sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 115 grams unsalted butter (for frosting)
- 300 grams powdered sugar
- 60 ml Irish cream liqueur
- 0.5 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a small saucepan, combine the stout beer and unsalted butter over medium heat. Stir until the butter is melted, then remove from heat.
Whisk in the unsweetened cocoa powder until smooth. Set aside to cool slightly.
In a large mixing bowl, combine granulated sugar, light brown sugar, all-purpose flour, baking soda, and salt. Whisk until evenly mixed.
In a separate bowl, whisk together the sour cream, eggs, and vanilla extract.
Slowly pour the stout-cocoa mixture into the sour cream mixture, whisking to combine.
Gradually incorporate the wet ingredients into the dry mixture, stirring until just combined. Do not overmix.
Evenly distribute the batter among the cupcake liners, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the unsalted butter with an electric mixer on medium speed until creamy.
Gradually add the powdered sugar, beating well after each addition.
Mix in the Irish cream liqueur and vanilla extract until smooth and fluffy.
Once the cupcakes are completely cool, use a piping bag or offset spatula to frost each cupcake.
Serve immediately or store in an airtight container for up to 3 days. Enjoy!
Nutrition Facts
Calories |
5367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 146.9 g | 735% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 781.4 g | 284% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 566.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 423 mg | 33% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1656 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
