Mouth-Watering Stout & Irish Cream Cupcakes Recipe
Get ready fellow dessert enthusiasts because I am about to introduce you to one of my most beloved cupcake recipes. These Stout & Irish Cream Cupcakes are a game-changer and will take your tasting buds to another level. Just imagine the rich and intense flavors of chocolate stout cupcakes combined with fluffy Irish cream frosting; it’s simply heavenly.
As a chef specializing in British cuisine, I know the importance of using high-quality ingredients and incorporating unique flavors into traditional recipes. And trust me when I say that this recipe ticks all the boxes. With the perfect balance of sweetness and bitterness, these cupcakes are ideal for anyone who wants to celebrate St. Patrick’s Day in style or simply indulge in a decadent treat anytime.
Additionally, my recipe is versatile enough that you can also opt for a vegan version by making a few small substitutions without sacrificing any flavor.
So get ready to experience pure bliss with every single bite of these Stout & Irish Cream Cupcakes!
Why You’ll Love This Recipe
If you’re a fan of cupcakes and Irish flavors, then you definitely won’t want to miss out on this delicious recipe! These Stout & Irish Cream Cupcakes are the perfect treat for any occasion, whether you’re celebrating St. Patrick’s Day or just looking to indulge in some rich and decadent sweets.
There are so many reasons to love this recipe. For one, the combination of chocolate stout and Irish cream is simply irresistible. This recipe packs a serious punch of flavor with bittersweet chocolate and cocoa powder combined with the richness of Bailey’s Irish Cream and Guinness Stout. The result is a truly decadent delight that will have your taste buds singing.
Not only do these cupcakes taste amazing, but they also look stunning too. The creamy buttercream frosting that’s flavored with Irish cream will entice anyone to take a bite instantly while elegantly decorated with dark chocolate shavings or drizzle that makes it look like a work of art.
Lastly, this recipe is incredibly easy to follow, even if you’re not an experienced baker. With simple ingredients like all-purpose flour, eggs, sour cream, granulated sugar, baking soda, salt, powdered sugar, unsalted butter and heavy cream, you can bake these delicious cupcakes from scratch in no time at all.
Overall, these cupcakes are the perfect way to satisfy your sweet tooth while celebrating Irish heritage. Give this recipe a try today – we promise you won’t be disappointed!
Here are the ingredients you will need to make the perfect batch of Stout and Irish Cream Cupcakes:
- 1 cup Guinness stout beer
- 1 cup unsalted butter, room temperature
- ¾ cup cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- 2 large eggs, at room temperature
- 2/3 cup sour cream
- Frosting Ingredients:
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup Bailey’s Irish cream liquor
- Optional: a splash of Irish whiskey or vanilla extract for added flavor!
Don’t forget to go through your pantry and double-check that you have all of these ingredients before getting started.
The Recipe How-To
Now that we have the ingredients prepared, let’s start baking our Stout & Irish Cream Cupcakes!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and prepare cupcake tins. You can use cupcake liners or grease the tins with butter.
Step 2: Combine Dry Ingredients
In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix them well using a whisk until everything is combined.
Step 3: Combine Wet Ingredients
In another medium-sized mixing bowl, cream together 1/2 cup of unsalted butter and 3/4 cups of granulated sugar until they are light and fluffy. Add two large eggs, one at a time, and mix until each egg is fully incorporated. Then add 4 tsp of Baileys Irish Cream and mix on low speed.
Step 4: Add in the Dry Mixture
Gradually add dry mixture into your wet mixture while alternating with 1 cup Guinness Stout beer. You should start and end with dry ingredients. Fold the batter gently until combined.
Step 5: Fill Cupcake Tins
Fill each pre-prepared cupcake tin with batter to about 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Step 6: Cool It Down
Remove from the oven and let cupcakes cool on a wire rack for at least 10-15 mins before frosting.
That’s it! You’ve made delicious and moist Chocolate Stout Cupcakes. Your friends will definitely enjoy them!
Substitutions and Variations
If you’re looking to put your own twist on these cupcakes, there are plenty of substitutions and variations you can make to suit your taste. Here are some ideas to get you started:
– Vegan Chocolate Stout Cupcakes: Looking for a plant-based option? Substitute the eggs in the recipe for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg) and use a vegan stout beer. For the frosting, replace the heavy cream with coconut cream and use vegan butter.
– Vanilla Cupcakes with Bailey’s Irish Cream Buttercream: If chocolate isn’t your thing, try making vanilla cupcakes instead. Simply omit the cocoa powder and replace the stout beer with milk. For the frosting, use Bailey’s Irish Cream as an ingredient in classic buttercream frosting.
– Whiskey Ganache Filling: For an extra decadent touch, try adding a whiskey ganache filling to your cupcakes. Simply heat ¾ cup of heavy cream until hot but not boiling, remove from heat and add 8 ounces of bittersweet chocolate (chopped). Stir until melted and smooth, then add 2 tablespoons of Irish whiskey. Let cool slightly before piping into the center of each cupcake.
– Celebrate St. Patrick’s Day: To make these cupcakes festive for St. Patrick’s Day, top them with green sprinkles or candy shamrocks. You could also mix green food coloring into the frosting or batter for a touch of emerald.
With so many options for variations and substitutions, these cupcakes can be customized in countless ways to suit any occasion or preference. Don’t be afraid to get creative and put your own spin on this classic recipe.
Serving and Pairing
What could be a more perfect pairing with Stout & Irish Cream cupcakes than a pint of Guinness or your favorite local stout beer? Serve these decadent treats alongside a cold beer, and share it with friends who love both sweets and hops.
For a sophisticated dessert option, serve these cupcakes with a glass of Irish whiskey. The rich, chocolaty flavors of the cupcakes complement the warm whiskey notes perfectly. To add a festive touch for St. Patrick’s Day or any Irish-themed party, sprinkle some green sugar crystals over the cupcakes before serving.
If you’re looking for a lighter option, pair these cupcakes with a cup of black coffee or espresso. The bitterness of the coffee contrasts deliciously with the creaminess of the buttercream frosting and enhances the chocolate flavor.
Stout & Irish Cream cupcakes can also be an excellent addition to any brunch or afternoon tea. The subtle bitterness from the stout pairs well with savory brunch dishes like quiche or smoked salmon scrambled eggs. Alternatively, you can serve them with fruit salad, lemon tartlets, or other light desserts to balance out the richness of the cupcakes.
However you choose to serve them, be sure to save some time at the end of your meal for these delightful treats. Plan ahead and make ahead so that they are ready to serve on any occasions making your guests satisfied and happy.
Make-Ahead, Storing and Reheating
As much as I love baking, it can be time-consuming. That’s why I always suggest making cupcakes ahead of time. These cupcakes are perfect for making a day ahead of your event or occasion. Since these are rich and have a lot of flavors, they taste even better the next day after they’ve had some extra time to soak up all the goodness.
To make these cupcakes ahead of time, let them cool to room temperature, and then store them in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 5 days, but be sure to bring them back to room temperature before serving.
If you’re looking to store these cupcakes for longer than that, you can freeze them too. Once they’ve cooled down, wrap each individual cupcake in plastic wrap and then put them in a resealable freezer bag. They will keep well in the freezer for up to 3 months. But don’t forget to take them out of the freezer and thaw them before serving.
Reheating is not always necessary with cupcakes, but if you prefer warm cupcakes, preheat your oven to 350°F (175°C) and place the cupcakes on a baking sheet lined with parchment paper for 5-7 minutes until heated through. Be careful not to overheat them as they may dry out.
Remember that when reheating or storing frosted cupcakes, it’s best to avoid stacking them as this could damage the frosting. You can store frosted cupcakes in an airtight container in the fridge for up to 3 days or freeze them without sacrificing their taste.
Having said that, make-ahead recipes are always helpful when things get busy, especially when you want something special like these Irish cream & stout cupcakes for St Patrick’s Day celebrations!
Tips for Perfect Results
To achieve perfect results, there are some tips that can help in making the Stout & Irish Cream Cupcakes recipe a success. Here are some of my tried and tested tips:
Firstly, make sure all the ingredients, especially the butter and eggs, are at room temperature before starting to mix. This will ensure that the mixture emulsifies together smoothly without any lumps or clumps.
When mixing all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, and baking soda together for the cupcakes batter, make sure to sift them all before measuring out the required amount. This step will help to prevent any unwanted lumps in your batter.
Carefully and slowly pour in the stout beer and irish whiskey into the batter while it is being mixed. Adding too much alcohol could affect the consistency of the batter, resulting in flat cupcakes or sunken centers.
For an extra moist cupcake texture after baking, mix in a few spoonfuls of sour cream into your cupcake batter. This technique works particularly well if you prefer a more dense type of cake.
When making the frosting, gradually add powdered sugar to make sure it is not too sweet. Experiment with how much icing sugar you use until you find the perfect balance for your taste buds.
To avoid your frosting from melting off your cupcakes before serving, ensure that both cupcakes and frosting cool completely before frosting. You could also chill them in the fridge for a few minutes if you live in a hot climate.
By following these tips, your Stout & Irish Cream Cupcakes will come out wonderfully moist with a deliciously creamy frosting every time.
In conclusion, these Stout & Irish Cream Cupcakes are the perfect dessert to celebrate St. Patrick’s Day or any occasion that requires a little taste of Ireland. With their rich chocolate flavor and creamy Irish cream frosting, they are sure to be a hit with anyone who tries them.
I highly recommend giving this recipe a try, regardless of whether you’re a seasoned baker or a beginner. With its easy-to-follow instructions and helpful tips, you can make bakery-quality cupcakes right in the comfort of your own home.
Plus, the recipe offers plenty of room for customization and experimentation. Whether you want to switch up the frosting flavor or add your favorite toppings, these cupcakes can easily be adapted to suit your personal tastes.
So what are you waiting for? Whip up a batch of these delicious cupcakes today and get ready to indulge in the flavors of Ireland.
Stout & Irish Cream Cupcakes Recipe
For the Cupcakes
- 1 cup Guinness stout
- 1 cup unsalted butter, at room temperature
- 3/4 cup Dutch-processed cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 eggs
- 2/3 cup sour cream
For the Whiskey Ganache Filling
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, at room temperature
- 2 teaspoons Irish whiskey
For the Baileys Frosting
- 2 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 6 tablespoons bailey's irish cream
- 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
- 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
- 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
- 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
- 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
- 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.
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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.