Chocolate Stout Cupcakes with Irish Cream Butter Cream

Chocolate Stout Cake

I am always looking for ways to make typical and ordinary flavors, more than just ordinary. Stout beer and espresso make chocolate taste so much more rich and decadent! Last year I had a chocolate stout cake for the first time and I was very surprised with how absolutely delicious it was! Around St. Patrick’s Day, I wanted to try this myself, so I made a delicious cake into cupcake forms and paired it with Irish Cream Butter Cream.
The Irish Cream Liquor has the same effect on the butter cream, making it rich and adding more elements of creamy deliciousness!
This cake is simple and easy to make! Please, give it a try!

Chocolate Stout Cupcakes
– 2 cups stout or dark beer
– 4 sticks butter
– 1 ½ cup cocoa powder
– 1 tablespoon espresso powder
– 4 cups flour
– 4 cups sugar
– 1 tablespoon baking powder
– pinch of salt
– 4 eggs
– ¾ cup sour cream

Preheat the oven to 350 degrees and line 24 cupcake tins.
In a medium pot, combine the stout beer, and butter until the butter melts. Remove from the heat and whisk in the cocoa powder and espresso powder (let cool).
Whisk together the flour, sugar, baking powder, and salt, and then set aside.
With a stand mixer or a hand mixer, combine the eggs and sour cream. Add the cooled, cocoa/stout mixture. Then add the flour mixture.
Divide between the cupcake tins and fill each ¾ the way full.
Bake for 12-15 minutes or until a toothpick comes out clean.
Allow the cupcakes to cool before frosted!

Irish Cream Butter Cream Frosting
– 6 egg whites
– 1 ½ cup sugar
– 4 sticks of butter (softened)
– 2 teaspoon Pure Vanilla Extract
– 4 tablespoons Irish Cream Liquor
In a stand mixing bowl, whisk the egg whites and sugar. Place over a pot with simmering water. Stir constantly until the mixture reaches 160 degrees.
Attach the bowl to the stand mixer and whisk until the eggs form stiff peaks. Add the softened butter a couple tablespoons at a time. Whisk until combined. It may look curdled at first, but keep whisking.
Once combined, add the Irish Cream Liquor 1 tablespoon at a time. I added a little green food coloring for some St. Patrick’s Day flare!
Pipe on cooled cupcakes!

Chocolate Stout Cupcakes

Drunk Cupcakes



2 thoughts on “Chocolate Stout Cupcakes with Irish Cream Butter Cream

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s