Chocolate Stout Cupcakes with Irish Cream Frosting

12:00 AM, Mar 5, 2013   |    comments
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Cupcake batter:

12 oz. bottle of Guinness stout
1/2 cup milk
1/2 cup vegetable oil
1 T pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda

1/2 cup unsalted butter
4 cups powdered sugar
1 pinch salt
3 T Irish cream liqueur
1 T milk


Preheat oven to 350ºF. In large mixing bowl, combine Guinness, milk, oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream. In another large mixing bowl, sift the flour, cocoa, sugar and baking soda. Gradually mix the dry ingredients into the wet ingredients. Line muffin tin with cupcake liners and spray with non-stick cooking spray. Divide batter among the tins, filling approximately 2/3 full. Bake 25 minutes, and cool completely before icing.

Cream butter until light and fluffy. Add salt. Turn mixer to low and slowly add the powdered sugar until it is all absorbed by butter. Add Irish cream and milk until achieving the proper consistency. Ice your cupcakes by either spreading with a spatula or putting frosting into a piping bag with a decorative tip.

Presented by: Savory & Sweet Truck

Date Aired: March 05, 2013

Savory & Sweet Truck

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