Decadent Chocolate Stout Cupcakes with Irish Cream Whipped Frosting
Indulge in the rich flavors of Ireland with these decadent chocolate stout cupcakes. Moist and chocolatey, each bite is infused with the deep, malty flavors of stout beer, complemented by a luscious Irish cream frosting. Topped with a delightful whipped cream infused with Irish cream, these cupcakes are perfect for any celebration or simply to satisfy your sweet tooth. Adorned with festive green sprinkles, they're sure to bring a smile to your face and the luck of the Irish to your festivities! Enjoy these treats at parties or share them with friends for a delightful experience that combines tradition and indulgence.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
unsalted butter
2 cups (divided into portions, one for the cupcake batter and one for the frosting)
stout beer
1 cup (preferably Irish stout, such as Guinness)
Dutch-processed cocoa powder
2/3 cup
light-brown sugar
1 cup
all-purpose flour
2 cups
granulated sugar
1 cup
baking soda
1 1/4 teaspoons
kosher salt
1 teaspoon
large eggs
2 (room temperature)
sour cream
1/2 cup
powdered sugar
8 cups
Irish cream
1/2 cup (divided)
milk
2 tablespoons (plus more if necessary)
heavy whipping cream
3/4 cup
coarse salt
to taste
green sprinkles
for garnishing
Instructions
1
Preheat your oven to 350°F (175°C) and position a rack in the upper and lower thirds. Line two 12-cup cupcake pans with paper liners.
2
In a medium saucepan, combine the unsalted butter, stout beer, Dutch-processed cocoa powder, and light-brown sugar. Heat over medium heat, whisking frequently until the butter melts and the mixture becomes smooth. Remove from heat and allow to cool to room temperature.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, baking soda, and kosher salt.
4
Pour the cooled stout mixture into the dry ingredients and mix on medium speed for 1 minute until thoroughly combined.
5
Add in the eggs and sour cream, beating on medium speed for an additional 2 minutes until the batter is smooth and fully combined. Be sure to scrape down the sides of the bowl as needed.
6
Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, rotating the pans halfway through. The cupcakes are done when a toothpick inserted into the center comes out clean.
7
Allow the cupcakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
8
For the frosting, in the clean bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed until light and fluffy.
9
Gradually add in the powdered sugar and pinch of salt, mixing until well incorporated.
10
Add 6 tablespoons of Irish cream and the milk to achieve a spreadable consistency, adjusting with more milk as needed.
11
Using a piping bag fitted with a star tip, fill it with the frosting and set aside.
12
Next, clean the mixing bowl and attach the whisk attachment. Pour in the heavy whipping cream and whip on high speed until stiff peaks form.
13
Gently fold in the remaining 2 tablespoons of Irish cream and a pinch of salt. Transfer this whipped cream mixture to another pastry bag fitted with a medium-sized pastry tip.
14
To serve, insert the pastry tip into the center of each cupcake and dispense about 1 tablespoon of the whipped cream mixture into each cupcake.
15
Finally, frost the tops of each cupcake with the Irish cream frosting and top with green sprinkles for a festive finish. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of these Decadent Chocolate Stout Cupcakes?
These cupcakes feature a rich, malty chocolate flavor from the stout beer and cocoa, topped with a creamy Irish cream frosting and a hidden whipped cream center.
What type of beer is best for this recipe?
An Irish stout, such as Guinness, is recommended to provide the deep, malty flavor that complements the chocolate.
Can I use regular cocoa powder instead of Dutch-processed?
You can, but Dutch-processed cocoa powder is recommended for a darker color and a smoother, less acidic chocolate taste.
How many cupcakes does this recipe make?
Based on the instructions to line two 12-cup pans, this recipe makes approximately 24 cupcakes.
What temperature should I bake the cupcakes at?
The cupcakes should be baked in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius).
How long do the cupcakes need to bake?
Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Why should I rotate the pans halfway through baking?
Rotating the pans ensures even heat distribution and consistent baking for all cupcakes in the oven.
Can I substitute the sour cream?
Yes, full-fat Greek yogurt can be used as a substitute for sour cream to maintain the moisture and tanginess of the batter.
Does the alcohol in the stout evaporate?
Most of the alcohol in the beer evaporates during the boiling and baking process, leaving behind the rich flavor.
How do I store these cupcakes?
Because the frosting and filling contain dairy and whipped cream, these cupcakes should be stored in an airtight container in the refrigerator.
Can I make the batter ahead of time?
It is best to bake the batter immediately after mixing to ensure the baking soda provides the proper lift.
What is Irish cream?
Irish cream is a cream-based liqueur made with Irish whiskey and cream, such as Baileys.
How do I fill the cupcakes with whipped cream?
Use a pastry bag with a medium tip, insert it into the center of the cooled cupcake, and squeeze about one tablespoon of the whipped mixture inside.
Do I need a stand mixer for this recipe?
While a stand mixer is convenient for the batter and frosting, a hand-held electric mixer will also work.
Can I use salted butter?
The recipe calls for unsalted butter; if you use salted butter, reduce the additional kosher salt in the recipe.
How long should the cupcakes cool before frosting?
Cupcakes must be completely cool to the touch, which usually takes about 30 to 60 minutes on a wire rack.
What if my frosting is too thick?
You can adjust the consistency of the Irish cream frosting by adding a little more milk, one teaspoon at a time.
What type of piping tip is used for the frosting?
The instructions recommend using a star tip for the Irish cream frosting to create a decorative finish.
Are these cupcakes kid-friendly?
While much of the beer alcohol cooks out, the frosting contains raw Irish cream liqueur. You may want to substitute the liqueur with Irish cream flavored syrup for children.
Do I have to use green sprinkles?
No, the green sprinkles are optional and used for a festive St. Patrick's Day look, but they can be omitted or changed.
Why do the eggs need to be at room temperature?
Room temperature eggs emulsify better into the batter, resulting in a smoother texture and even rise.
What is the purpose of the light-brown sugar?
Brown sugar adds moisture and a subtle molasses flavor that pairs perfectly with the stout beer.
Can I use heavy cream instead of milk in the frosting?
Yes, heavy cream can be used in place of milk for an even richer buttercream frosting.
How do I know when the whipped cream has 'stiff peaks'?
Stiff peaks are achieved when you lift the whisk and the cream stands straight up without collapsing.
Should I use a specific brand of stout?
Guinness is the traditional choice for Irish-themed desserts, but any dry Irish stout will work well.
Can these cupcakes be frozen?
The unfrosted cupcakes can be frozen. However, the whipped cream filling and frosting do not freeze and thaw well.
What if I don't have a piping bag?
You can use a plastic zip-top bag with the corner snipped off to fill and frost the cupcakes.
Why is there salt in the frosting?
A pinch of salt helps balance the extreme sweetness of the powdered sugar and enhances the flavor of the Irish cream.
What does the stout do to the texture?
The carbonation and acidity of the stout help create a very moist and tender crumb in the cupcake.
Can I use this recipe for a layer cake?
Yes, this batter can be baked in two 8-inch or 9-inch round cake pans, though baking times will need to be increased to 30-35 minutes.