Chocolate Stout and Liqueur Cupcakes Recipe

Chocolate Stout and Liqueur Cupcakes
Chocolate Stout and Liqueur Cupcakes
Chocolate stout and liqueur cupcakes to satisfy the Irish in us all.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • ¾ c Irish stout (ie Guinness)
  • 2 oz unsalted butter
  • ½ c cocoa powder
  • 1 c dark brown sugar
  • ⅓ c sour cream
  • 1 egg
  • ½ tsp vanilla extract
  • 1 c all purpose flour
  • 1 ¼ tsp baking soda

Frosting ingredients

  • 1 stick butter, softened
  • 2 tbs Irish cream liqueur (ie Baileys)
  • 2 c powdered sugar


  1. Preheat your oven to 325°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Combine the stout and butter in a medium saucepan and whisk over a medium heat until the butter is melted.
  3. Slowly whisk in the cocoa powder and brown sugar.
  4. In a separate bowl, combine the sour cream, egg and vanilla extract and lightly whisk until smooth.
  5. Add this mixture to the saucepan and whisk thoroughly.
  6. Add the flour and baking soda to the saucepan and mix gently until the color is even.
  7. Spoon the mixture into prepared muffin tin.
  8. Bake for 22 to 30 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  9. To make the frosting, cream the butter until pale.
  10. Turn the mixer to a low speed and add the liqueur in a steady speed.
  11. Gradually add powdered sugar until you reach your desired consistency.
  12. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.