Delicious Stout Cupcakes with Irish Cream Frosting Recipe
Are you looking for a unique and indulgent spin on traditional cupcakes? Look no further than these Stout Cupcakes with Irish Cream Frosting! As a chef specializing in British cuisine, I can confidently say that this recipe perfectly embodies the flavors of Ireland and Britain. The rich chocolate stout cupcakes are both moist and chocolatey, while the creamy Irish cream frosting adds a deliciously sweet finish. These cupcakes are perfect for St. Patrick’s Day celebrations or any occasion where you want to impress your guests with a decadent dessert.
But the goodness of these cupcakes doesn’t end there. This recipe allows for plenty of customization options so that you can make them exactly to your liking. Whether you want to switch up the frosting or experiment with adding more chocolate, this recipe is easily adaptable to meet your preferences.
So why settle for basic vanilla or chocolate cupcakes when you can take things up a notch with these Stout Cupcakes with Irish Cream Frosting? Get ready to wow your taste buds and impress your friends and family with this delicious recipe!
Why You’ll Love This Recipe
Attention all dessert lovers and beer enthusiasts! Have you been on the hunt for a unique, flavorful cupcake recipe that will delight your taste buds? Then look no further than these Stout Cupcakes with Irish Cream Frosting!
Made with rich, velvety stout beer and topped with a tangy, creamy irish cream frosting, these chocolatey cupcakes are unlike any dessert you’ve ever tasted. Plus, they are perfect for St. Patrick’s Day celebrations or any occasion that calls for a delicious and boozy treat.
With just the right amount of sweetness and a satisfyingly dense texture that comes from incorporating stout beer into the batter, these cupcakes will leave you wanting more. And let’s not forget about the smooth and decadent irish cream frosting, which perfectly complements the deep chocolate flavor of the cupcakes.
But don’t take my word for it – try making these cupcakes yourself! With easy-to-follow instructions, this recipe is perfect for both novice and experienced bakers. Plus, with the ability to customize your cupcakes with substitutions or variations to suit your taste preferences, these treats can become a staple in your dessert rotation.
Trust me – once you bake up a batch of these Stout Cupcakes with Irish Cream Frosting, you’ll never want to go back to plain old vanilla again. So what are you waiting for? Get baking and prepare to be swept away by the rich flavors of these indulgent treats!
Ingredient List
To make 12 chocolate stout cupcakes with Irish cream frosting, you will need the following ingredients:
- 1 cup of stout beer (such as Guinness Stout)
- 1 cup of unsalted butter (room temperature)
- ¾ cup of unsweetened cocoa powder
- 2 cups of all-purpose flour
- 2 cups of granulated sugar
- 1 ½ teaspoons of baking soda
- ¾ teaspoon of kosher salt
- 3 large eggs
- 1 cup of sour cream
For the Irish cream buttercream frosting, you will need:
- 4 cups of powdered sugar
- 1 ½ cups of unsalted butter (room temperature)
- A pinch of coarse salt
- â…“ cup of heavy whipping cream
- 2 tablespoons of Irish cream (such as Bailey’s Irish Cream)
Optional: For an extra chocolatey twist, you can add a ganache made with a mixture of dark chocolate and Guinness stout. If you’d like to add this, you’ll need:
- 8 ounces of dark chocolate chips or chopped dark chocolate
- ½ cup of heavy whipping cream
- 2 tablespoons of unsalted butter
The Recipe How-To
Ingredients:
- 1 cup stout beer, such as Guinness
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 2 large eggs, at room temperature
- 2/3 cup sour cream
- Irish Cream Frosting, recipe follows
Instructions:
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Preheat oven to 350 degrees F (175 degrees C). Line two muffin tins with paper liners.
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In a medium saucepan, combine the stout beer and butter. Cook over medium heat until the butter is melted. Add the cocoa powder and whisk until smooth. Remove from heat and let cool slightly.
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In a large bowl, whisk together the flour, sugar, baking soda, and salt.
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In another large bowl, beat eggs and sour cream with an electric mixer on medium speed until well combined.
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Add the stout-cocoa mixture to the egg mixture and beat just to combine.
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Add the flour mixture and beat briefly on low speed for about 5 seconds. Use a rubber spatula to gently fold the batter until completely combined.
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Use a standard-size ice cream scoop or spoon to fill each muffin cup with batter until it’s about three-quarters full.
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Bake cupcakes in preheated oven for about 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Irish Cream Frosting
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 4 cups powdered sugar
- Pinch of coarse salt
- 1/4 cup Irish cream liqueur, such as Baileys
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1 1/2 teaspoons pure vanilla extract
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In a large mixing bowl, beat butter at medium speed with an electric mixer until creamy, about 2 minutes.
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Sift powdered sugar and salt into the bowl and beat on low speed to combine. Increase the speed to medium and beat until smooth and fluffy.
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Add the Irish cream liqueur and vanilla extract and beat again until combined.
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Once the cupcakes are cooled, top each cupcake with Irish Cream Frosting.
Substitutions and Variations
If you wish to customize this recipe, or if you have some ingredients that are not in your pantry, below are the suggested substitutions and variations:
– Beer: If you can’t find stout beer, you can replace it with other types like Brown Ale, Porter, or Irish Red Ale. However, take note that different beers may affect the overall taste of the cupcakes.
– Irish cream frosting: Bailey’s Irish Cream is a popular brand, but if you don’t have it on hand, you can replace it with any other Irish cream liqueur. Alternatively, you may also use regular buttercream frosting or cream cheese frosting to complement the cocoa flavor of the chocolate cupcakes. You can add a tablespoon of whiskey or vanilla extract to jazz up the frosting even further.
– Milk: Whole milk is used in this recipe, but you can substitute it with another type of milk such as skimmed milk or almond milk.
– Flour: You may use cake flour instead of all-purpose flour if you prefer your cupcakes to have a lighter texture. If you don’t have light brown sugar, you can use granulated sugar instead.
– Vegan: To make these cupcakes vegan-friendly, substitute the eggs with 1/4 cup unsweetened applesauce and 1 tsp baking powder. You can use vegan butter instead of traditional butter and soy or almond milk instead of whole milk. For the frosting, mix vegan butter, powdered sugar, and vanilla extract until light and fluffy.
– Chocolate ganache: Instead of frosting the cupcakes with Irish cream frosting, try making a chocolate ganache by mixing heavy whipping cream and chopped semisweet chocolate in a saucepan until smooth. Pour over cooled cupcakes and let set for 10 minutes before serving.
These are just a few ideas to help personalize this recipe according to your preferences. Don’t be afraid to experiment and try out new combinations until you find the perfect match.
Serving and Pairing
These indulgent stout cupcakes with Irish Cream frosting are perfect for St. Patrick’s Day, but they also make a great dessert to serve at any gathering of friends or family. When serving, you can simply sprinkle some cocoa powder or confectioners’ sugar on top of the cupcakes. Alternatively, add a touch of decadence by drizzling them with a luscious chocolate ganache or try out some whiskey ganache.
These cupcakes pair beautifully with another famous Irish drink – Guinness stout beer. I strongly recommend serving these with a pint of Guinness stout to really appreciate the complex flavor notes that complement each other perfectly.
If you want to go for something non-alcoholic, then a hot cup of tea will be an ideal companion to the taste of this dessert. Other beverage options include milk, coffee or even hot chocolate.
Another way to enjoy these stout cupcakes is by pairing them with more subtle flavors such as fruit salad, sorbet or even vanilla ice cream. The sour cream used in the recipe balances the sweetness and richness of the frosting and cake itself making it versatile for pairing with a variety of accompanying flavors.
Whatever your choice pairing may be, these cupcakes are going to be loved by all as an impressive yet delicious finale to your meal.
Make-Ahead, Storing and Reheating
Stout Cupcakes with Irish Cream Frosting are ideal for making ahead, as they stay moist and delicious for several days. You can store these cupcakes at room temperature in an airtight container for up to three days or refrigerated for up to one week. If you plan to make these cupcakes ahead of time, I recommend frosting them on the day you plan to serve them so that they remain fresh and creamy.
When reheating these cupcakes, be sure to microwave only the cupcakes and not the frosting. The best way to reheat them is to pop them in the microwave for about 10-15 seconds until warm. The heat will help to soften the texture of the frosting and reveal the intensity of the chocolate stout flavor.
To get maximum sweetness out of these delicious cupcakes, try serving them warm with some whipped heavy cream on top or pair them with a cup of coffee or tea. These warm cupcakes topped with fragrant Irish cream and sprinkled with crunch chocolate chips are perfect for any dessert party or St. Patrick’s day celebration.
I hope these tips on Make-Ahead, Storing and Reheating have helped you learn how best to preserve your Stout Cupcakes with Irish Cream Frosting so that you can always enjoy them at their freshest and tastiest!
Tips for Perfect Results
To get the perfect result while making stout cupcakes with Irish Cream frosting, follow these tips and tricks:
1. Preheat the oven properly
Preheating the oven is very essential to get perfect cupcakes. Preheating helps to achieve an even temperature throughout the oven and allows cupcakes to cook uniformly.
2. Allow all ingredients reach room temperature
Make sure that all of your ingredients like eggs, unsalted butter, and sour cream have come to room temperature before preparing the batter. This will help the ingredients mix well and will ensure a rich and creamy texture.
3. Sift dry ingredients
Sifting dry ingredients such as flour and cocoa powder aerates them, removes lumps, and helps you achieve a lighter texture in your cupcakes.
4. Don’t overmix the batter
It is important to mix the batter just until it comes together. Overmixing can lead to dense and rubbery cakes.
5. Use quality stout beer
Choose high-quality stout beer for your recipe as the taste of the beer will impact your final product. Opt for a chocolate or Irish Cream stout as they complement the flavor profile of these cupcakes perfectly.
6. Do not skip on frosting
A good frosting complements every cupcake recipe in its own way. When making Irish Cream frosting, make sure that you use high-quality cream cheese or heavy whipping cream to make it rich and creamy.
7. Add a splash of Irish whiskey
To take your frosting up a notch, add a splash of Irish whiskey which will help to enhance its flavor profile in delicious ways.
8. Practice patience
Do not rush into removing your cupcakes from the oven immediately as soon as you see them rising or turning golden brown in color. It is crucial that they are left to cool entirely on a wire rack before adding any frosting onto them. This ensures that they won’t become too soggy or lose their shape once you start decorating them with frosting.
Follow these tips and tricks to ensure that your stout cupcakes with Irish Cream frosting turn out perfectly every time.
Bottom Line
In conclusion, these Stout Cupcakes with Irish Cream Frosting are a delicious treat that are sure to satisfy your sweet tooth. With the perfect balance of rich chocolate and stout beer, along with the creamy sweetness of Irish cream frosting, these cupcakes will become a new favorite dessert for St. Patrick’s Day, or any occasion.
Not only are these cupcakes incredibly flavorful and decadent, but they also offer versatility in terms of substitutions and variations. You can tailor the recipe to your own personal taste preferences, making it an easy go-to dessert for any occasion.
In addition, with make-ahead and storage options available, you can prepare these cupcakes in advance without sacrificing flavor or texture. Plus, with our helpful tips and FAQ section, you’ll be able to achieve perfect results every time.
So why not try this recipe for yourself? Whether you’re celebrating St. Patrick’s Day or simply looking to indulge in a decadent treat, these Stout Cupcakes with Irish Cream Frosting are sure to impress both you and your guests. Cheers to good food and happy eating!
Stout Cupcakes With Irish Cream Frosting Recipe
Ingredients
Cupcakes
- 1 cup unsalted butter
- 1 cup stout beer
- 2/3 cup Dutch-processed cocoa powder
- 1 cup light-brown sugar
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1/2 cup sour cream
Frosting and Filling
- 1 cup unsalted butter
- coarse salt
- 8 cups powdered sugar
- 1/2 cup irish cream
- 2 tablespoons milk, plus more if necessary
- 3/4 cup heavy whipping cream
- green sprinkles, for garnishing
Instructions
- Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
- In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
- Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
- Add cooled Guinness mixture and beat on medium for 1 minute.
- Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
- Divide batter evenly among cupcake liners, filling about ⅔ full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
- Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
- Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
- Add salt, and slowly add confectioners sugar.
- Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
- Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
- In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
- Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
- Transfer to a pastry bag fitted with a ½-inch pastry tip.
- Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
- Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.