Chocolate Stout and Irish Cream Liqueur Cupcakes
These decadent chocolate cupcakes are infused with rich Irish stout and topped with a creamy buttercream frosting flavored with Irish cream liqueur. The recipe is straightforward, resulting in moist, flavorful cakes perfect for celebrations or a comforting treat.
Equipment
- 1 Cupcake/Muffin Pan Holds 24 standard cupcakes
- 24 Cupcake Liners Standard size
- 1 Medium Saucepan
- 3 Mixing Bowls Various sizes
- 1 Whisk
Ingredients
Main
- 1 1/2 cups Irish stout recommended: Guinness
- 4 ounces unsalted butter
- 3/4 cup Dutch-processed cocoa powder
- 2 cups dark brown sugar
- 3/4 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- Irish Liqueur Frosting recipe follows
- 1 pound unsalted butter
- 4 tablespoons Irish cream liqueur recommended: Baileys
- 4 cups confectioners' sugar
Instructions
- Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
- Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
- Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
- To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
Notes
Ensure all liquid ingredients for the cake are at room temperature for better emulsification. While the recipe notes lumpiness is possible after adding the wet mixture to the stout, vigorous whisking after adding the dry ingredients is key to achieving a smooth batter. For the frosting, use softened, not melted, butter and sift the confectioners' sugar to prevent lumps. The amount of Irish cream can be adjusted slightly to reach your desired frosting consistency. Allow cupcakes to cool completely before frosting; warm cakes will melt the buttercream.