Using chocolate or coffee flavored stout gives these cupcakes extra flavor with the stout kick, but you can use regular Guinness stout as well. In keeping with the Irish theme, I frosted them with Bailey’s Irish cream frosting. If you don’t have Bailey’s, use your favorite cream cheese frosting or a chocolate frosting. Add them to your St. Patrick’s Day dinner menu and watch them disappear!
What is Chocolate Stout?
Chocolate stout is a type of beer made with a slightly sweet, dark chocolate flavor, with the roasted notes of stout. You can swap it out with a chocolate porter, which is generally lighter—in color and alcohol—than chocolate stout.
Chocolate Stout Cupcakes
Chocolate or coffee stout flavors these chocolate cupcakes, and they’re topped with an Irish cream frosting! These chocolate stout cupcakes will please everyone this St. Patrick’s Day!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 18 cupcakes 1x
- Category: Cakes, Cupcakes
- Cuisine: Irish
Ingredients
- 1 cup chocolate stout (or coffee stout)
- 1 cup butter (8 ounces)
- 3/4 cup unsweetened cocoa (natural, not Dutch process)
- 2 cups all-purpose flour (9 ounces)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk (well shaken)
- 1 teaspoon vanilla extract
Instructions
- Line 18 muffin cups with cupcake papers.
- In a small saucepan, combine the chocolate or coffee stout and the butter. Place the saucepan over medium-low heat and cook until butter has melted, stirring constantly. Bring to a simmer. Remove from heat and add the cocoa powder, whisking until smooth. Set aside to cool to room temperature.
- In a bowl, combine the flour, granulated and brown sugars, baking soda, and salt. Whisk or stir until thoroughly combined.
- Heat oven to 375 F.
- In a mixing bowl with an electric mixer, beat the eggs with the buttermilk and vanilla until well blended. Add the cooled chocolate mixture and beat until well blended. Stir in the flour mixture; beat on low speed just until smooth and well blended.
- Fill cupcake papers about two-thirds full.
- Bake the cupcakes for 16 to 19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes in the pan for 10 minutes, then transfer the cupcakes to a rack to cool completely.
