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Double Chocolate Stout Cupcakes with Irish Cream Buttercream Frosting

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Double Chocolate Stout gives these chocolate cupcakes a new dimension in flavor, so rich and delicious. Irish Cream buttercream is the perfect complement to this cupcake.

Ingredients

  • FOR THE CUPCAKES:
  • 2 cups All-purpose Flour
  • 2 cups Granulated White Sugar
  • ¾ teaspoons Salt
  • 1-½ teaspoon Baking Soda
  • ¾ cups Sour Cream
  • 2 whole Eggs
  • 1 cup Young's Double Chocolate Stout Beer
  • 2 sticks Butter, Unsalted
  • ¾ cups Unsweetened Cocoa Powder
  • _____
  • FOR THE FROSTING:
  • 4 sticks Unsalted Butter, Room Temperature
  • 4 cups Powdered Sugar
  • 6 Tablespoons Irish Cream
  • 2 Tablespoons Light Cream Or Milk

Preparation

For the cupcakes:

Preheat oven to 350ºF. Line muffin cups with paper liners.

Combine flour, granulated sugar, salt and baking soda in a bowl and set aside. Cream together sour cream and eggs in a mixing bowl until well blended.

Over medium heat, heat the beer and butter until simmering. Add the cocoa powder and whisk until smooth. By smooth, I mean no large lumps. It will never look entirely smooth. Remove from heat.

Add cocoa, beer, butter mixture to the egg mixture and beat until just combined well.

Next add the flour mixture and beat until just combined. Remove the bowl from the mixer and use a spatula to ensure all ingredients are incorporated, scraping the sides and bottom of the bowl.

Fill muffin cups 2/3 to 3/4 full (depending on your preference). Bake for 15–17 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, allow to cool for 10 minutes and transfer cupcakes to a wire cooling rack. Cool completely before frosting.

For the frosting:

Cream butter in a mixing bowl until light and fluffy. Add 2 cups of sugar slowly, beating well to incorporate. Add the Irish Cream and continue mixing. Continue adding remaining sugar and beating. Add 1 to 2 tablespoons light cream or milk for smoothness. Frost cooled cupcakes.

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Profile photo of Rose

Rose on 5.15.2011

These were amazing! I handed them out to friends and neighbors for St Patrick’s Day and got wonderful feed back on them. Making them again this week for a birthday party!

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