Chocolate Stout And Irish Cream Liqueur Cupcakes

It’s St. Patrick’s Day, and what better way to celebrate than by baking some delicious Chocolate Stout Cupcakes!

It’s one of my favorite recipes, and definitely a fan favorite amongst friends and family. The taste of this chocolate cake is so delicious and decadent, you’ll want to eat the whole tray on your own!

It’s essential to bake with the proper ingredients, which I took the liberty of listing below, to get the best flavor and texture possible.

Here’s the cupcake recipe:

Ingredients:

1 1/2 cups of stout beer

I used Goose Island Beer Co.’s Bourbon County barrel-aged imperial stout.

Photo courtesy of Goose Island

If you can’t find this particular beer, you could substitute Guinness. Just keep in mind that you should use a beer you enjoy the flavor of to begin, since the flavors carry through fairly prominently.

1 stick unsalted butter at room temperature
3/4 cup Dutch-processed cocoa powder
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 1/2 tsp. baking soda

Directions:

Preheat the oven to 325°F. Line a cupcake 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 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.
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.

Chocolate stout and irish cream liqueur cupcakes

Irish Liqueur Frosting, recipe follows:

3 sticks of butter at room temperature
4 tsp. Irish cream liqueur (I recommend Baileys)
4 cups confectioners’ sugar

Directions:

Cream the butter in the bowl of an electric stand mixer until pale.
Turn the mixer to low speed and add the Irish liqueur in a steady stream.
Slowly add the confectioners’ sugar and continue beating until a creamy consistency is achieved.