Stout Irish Cream Cupcakes
Indulge in the rich and decadent flavors of Stout Irish Cream Cupcakes—perfect for celebrating St. Patrick's Day or any special occasion. These moist chocolate cupcakes are infused with the deep, malty notes of stout beer (such as Guinness), striking the perfect balance between bold and sweet. Topped with a luxuriously creamy frosting made with Irish cream liqueur, every bite delivers a blissful combination of chocolatey richness and boozy sophistication. With just 20 minutes of prep time and a soft, velvety texture, these homemade treats are surprisingly easy to whip up and guaranteed to impress. Garnish with chocolate shavings or a drizzle of Irish cream for a festive finishing touch that will make these cupcakes the highlight of any dessert table! Keywords: Stout Irish Cream Cupcakes, Guinness cupcakes, Irish cream dessert, chocolate cupcakes, St. Patrick's Day recipes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups stout beer (e.g., Guinness)
- 0.5 cups unsalted butter, melted
- 1 teaspoons vanilla extract
- 2 whole large eggs
- 0.5 cups sour cream
- 1 cups unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 3 tablespoons Irish cream liqueur
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, mix the stout beer, melted butter, and vanilla extract until smooth.
Add the eggs and sour cream to the wet mixture. Whisk until smooth and creamy.
Gradually pour the wet ingredients into the dry ingredients, stirring until the batter is just combined. Avoid overmixing.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter using an electric mixer until light and fluffy.
Gradually add the powdered sugar, one cup at a time, while continuing to mix on low speed.
Add the Irish cream liqueur and vanilla extract to the frosting. Increase the speed to medium and beat until the frosting is creamy and smooth.
Once the cupcakes are completely cooled, frost them generously using a piping bag or a spatula.
Optionally, garnish the cupcakes with chocolate shavings or a drizzle of Irish cream for an extra touch.
Nutrition Facts
Calories |
6799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.8 g | 454% | |
| Saturated Fat | 218.9 g | 1094% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1204 mg | 401% | |
| Sodium | 3347 mg | 146% | |
| Total Carbohydrate | 936.2 g | 340% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 674.1 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 536 mg | 41% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 3176 mg | 68% | |
*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.
