I love a good stout beer; my favorite is Guinness. In honor of St. Patrick’s Day, I came up with this little recipe….Stout Beer Cupcakes with Irish Cream Filling.
*Please note this recipe contains alcohol. Please drink (and eat) responsibly.
Cupcake Ingredients:
1 box devil’s food cake mix (do not follow directions on box)
4 eggs
¼ cup vegetable oil
1 stick melted butter
1 cup Irish stout beer
¾ cup milk
Preheat oven to 325 degrees Fahrenheit. Combine all cupcake ingredients in a large mixing bowl and whisk together for 2-3 minutes.
Line cupcake tin with cupcake liners. Fill each cup 2/3 of the way to top. Bake for 18-23 minutes or until a toothpick comes out clean after being inserted into cup cake.
Allow the cupcakes to cool before removing from pan, then transfer the cupcakes to a cooling rack.
Tip: For a non-alcoholic version, substitute ½ cup strong coffee that’s been cooled to room temp in place of the beer.
Irish Cream Filling Ingredients:
1-8 ounce container of frozen whipped topping, thawed
2 teaspoons vanilla extract
2 tablespoons Irish cream liqueur
Gently fold filling ingredients together until combined.
Spoon cream into piping bag.
When cupcakes have cooled, cut out a small sized hole from the cupcakes. Set cut-out cake aside.
Pipe in filling. Repeat for all cupcakes. Be careful not to overfill with the filling. If there is too much filling, it will overflow out of the top, making it difficult to frost. (You can use the leftover cut-out cake to make cake-pops.) (If you have any of the cream filling leftover, you can save it. It’s great in coffee 🙂 )
Tip: You can substitute Irish cream flavored coffee creamer for the Irish cream liqueur, to make a non-alcoholic version.
Frosting Ingredients:
2 cups powdered sugar
1 cup butter (2 sticks) at room temperature
3 and 1/2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
2 tablespoons plus 1 teaspoon cocoa powder
1 and ½ teaspoons instant coffee granules
Green sprinkles
(One batch of frosting will cover about 10-15 cupcakes; I recommend making two batches.)
Using a paddle attachment for a stand-mixer, combine all frosting ingredients in mixing bowl. Mix on medium speed until combined.
Spoon frosting in piping bag.
Frost cupcakes.
Decorate cupcakes with green sprinkles to make more festive.
Tip: If you don’t have a piping bag, use a small freezer bag or sandwich bag. Push filling to one bottom corner of bag, and cut off the same corner of bag. Use to pipe filling into cupcakes and/or frosting on top of cupcakes.
Store cupcakes in the refrigerator, in an air-tight container, until ready to serve. Makes about 24 cupcakes. (The yield will vary depending on how much you scoop into the cupcake liners.)
Instructions without photos:
Cupcake Ingredients:
1 box devil’s food cake mix (do not follow directions on box)
4 eggs
¼ cup vegetable oil
1 stick melted butter
1 cup Irish stout beer
¾ cup milk
Preheat oven to 325 degrees Fahrenheit. Combine all cupcake ingredients in a large mixing bowl and whisk together for 2-3 minutes. Line cupcake tin with cupcake liners. Fill each cup 2/3 of the way to top. Bake for 18-23 minutes or until a toothpick comes out clean after being inserted into cup cake. Allow the cupcakes to cool before removing from pan.
Tip: For a non-alcoholic version, substitute ½ cup strong coffee that’s been cooled to room temp in place of the beer.
Irish Cream Filling Ingredients:
1-8 ounce container of frozen whipped topping, thawed
2 teaspoons vanilla extract
2 tablespoons Irish cream liqueur
Gently fold filling ingredients together until combined. Place cream into piping bag. When cupcakes have cooled, cut out a small sized hole from the cupcakes. Set cut-out cake aside. Pipe in filling. (You can use the scarp cut-out cake to make cake pops.) Repeat for all cupcakes. Be careful not to overfill with the filling. If there is too much filling, it will overflow out of the top, making it difficult to frost. (If you have leftover filling, you can save it and use it in coffee. Please drink and eat responsibly.)
Tip: You can substitute Irish cream flavored coffee creamer for the Irish cream liqueur, to make a non-alcoholic version.
Frosting Ingredients:
2 cups powdered sugar
1 cup butter (2 sticks) at room temperature
3 and 1/2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
2 tablespoons plus 1 teaspoon cocoa powder
1 and ½ teaspoons instant coffee granules
Green sprinkles
(One batch of frosting will cover about 10-15 cupcakes; I recommend making two batches.)
Using a paddle attachment for a stand-mixer, combine all frosting ingredients in mixing bowl. Mix on medium speed until combined. Place frosting in piping bag and frost cupcakes. Decorate cupcakes with green sprinkles to make more festive.
Tip: If you don’t have a piping bag, use a small freezer bag or sandwich bag. Push filling to one bottom corner of bag, and cut off the same corner of bag. Use to pipe filling into cupcakes and/or frosting on top of cupcakes.
Store cupcakes in the refrigerator, in an air-tight container, until ready to serve. Makes about 24 cupcakes. (The yield will vary depending on how much you scoop into the cupcake liners.)
