Ingredients for Stout Cupcakes With Irish Cream Frosting
- Unsalted Butter
- Stout Beer
- Dutch Processed Cocoa Powder
- Light Brown Sugar
- All Purpose Flour
- Granulated Sugar
- 1 ½ teaspoons baking soda
- Kosher Salt
- 2 large eggs
- Sour Cream
- Coarse Salt
- 3 cups powdered sugar
- Irish Cream
- Milk
- Heavy Whipping Cream
- Green Sprinkles
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How to Make Stout Cupcakes With Irish Cream Frosting
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine the melted butter, stout, eggs, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the Irish Cream Frosting:
- In a large bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar, beating until combined.
- Add the Irish cream liqueur and vanilla extract. Beat until smooth and creamy.
- Once the cupcakes are completely cool, frost them generously with the Irish Cream Frosting.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
226g
Fat
61g
Carbs
22g
