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Chocolate Stout Cupcakes with Irish Buttercream

  • Author: Quin Liburd
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 1x
  • Cuisine: Dessert

Description

The ultimate boozy cupcakes perfect for St. Patrick’s Day!


Ingredients

Scale
  • For the cupcakes
  • 1 cup all purpose flour
  • 1/2 cup dutch-processed cocoa powder
  • 1 1/4 cup granulated sugar
  • 3/4 tsp baking powder
  • 1 tsp kosher salt
  • 1 stick unsalted butter, room temperature
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup dark stout, I used Guinness
  • For the frosting
  • 2 sticks unsalted butter, room temperature
  • 3 cups powdered sugar
  • 4 tbsp Bailey’s Irish Liqueur
  • 2 tsp vanilla extract

Instructions

  1. For the cupcakes
  2. Preheat oven to 350°F and line cupcake tin with liners and set aside.
  3. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder and salt and whisk to fully combine. Set aside.
  4. In another mixing bowl, combine butter, eggs, vanilla extract and Guinness and mix together.
  5. Pour wet ingredients into dry and mix until fully combined but do not over mix! Batter should look smooth and shiny.
  6. Fill cupcake liners with batter, I used an ice cream scoop to evenly distribute the batter.
  7. Bake for 20-25 minutes and let cool before frosting.
  8. For the frosting
  9. Using a stand mixer or hand mixer, beat butter for 5 minutes.
  10. Slowly add powdered sugar one cup at a time.
  11. Add vanilla extract and Bailey’s Irish Liqueur
  12. *Optional:* drizzle caramel sauce, flaky sea salt and top with caramel candies.