Chocolate Stout Cupcakes With Irish Cream Buttercream Recipes

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
• Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.

CHOCOLATE STOUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
• In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
• Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
• To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
• Top each cupcake with a heap of frosting and dust with cocoa.

CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
• Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
• Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
• Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
• Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
• Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
• Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
• Spoon the filling into the cored cupcakes.
• For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
• Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
• Spread frosting on filled cupcakes.

CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
• Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
• Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM

Steps:

• First, make the cupcakes. Preheat oven to 350 degrees Fahrenheit. Line a one-dozen cupcake pan with cupcake liners (or spray with nonstick cooking spray.)
• In a medium bowl, combine sugar, beer, melted butter, eggs, sour cream and vanilla bean paste. Set aside.
• In another medium bowl, whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to butter mixture, stir to combine.
• Using a ¼ cup measure or cupcake scoop, spoon batter into prepared cupcake pan. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Place on wire rack to cool.
• While cupcakes are cooling, make the frosting. In a stand mixer fitted with the paddle attachment, combine butter, powdered sugar, Irish cream (or milk and mint extract) and vanilla bean paste. Mix on high speed for 2-3 minutes, or until ingredients are combined and buttercream is nice and fluffy.
• Remove cupcakes from cupcake pan. Finish cooling if they're not completely cool already. Using a piping bag (or large resealable bag) fitted with a large star frosting tip, frost cupcakes starting in a circle on the outer edge and working your way in.
• Store in the refrigerator for up to three days if not serving immediately.

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM

Steps:

• Heat oven to 350ºF (325ºF for dark or non-stick pan). Place foil or paper baking cup in each of 24 regular-size muffin cups
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
• Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.

CHOCOLATE CUPCAKES WITH IRISH CREAM BUTTERCREAM

Steps:

• In a large bowl, mix all the dry ingredients. In a separate medium bowl, whisk together all the wet ingredients, except the boiling water. That is last.
• Combine the wet and dry ingredients and stir until they just combine but a few dry streaks remain. Lastly, stir into the batter the boiling water and mix until it is incorporated.
• Divide the batter among a muffin tin lined with paper cupcake liners.
• Bake at 350 for about 12-16 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the muffin tin, set on a wire rack.
• In a stand mixer with a paddle attachment, beat the softened butter until smooth and light. Scrape down the sides once or twice to ensure it is uniformly mixed. Add in the sifted powdered sugar one cup at a time, mixing until it is incorporated before adding more.
• Add in the salt, and vanilla. With the mixer on medium-low, add in the Irish Cream and then turn up to medium to beat until it becomes light and fluffy. It will take at least 6 minutes to get enough air incorporated. If the mixture is still too thick, add in whipping cream one tablespoon at a time. One or two should be enough.
• Pipe on top of cupcakes as desired!
• Mix the ingredients together in a microwave safe bowl, for approximately 30 seconds. Stir until the chocolate is melted and the mixture is combined. Set aside to cool before use. It will thicken.
• Pipe the cooled chocolate ganache into the middle of the cupcakes with a piping bag and a round frosting tip.

DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

STOUT CUPCAKES WITH IRISH CREAM FROSTING

Steps:

• Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
• In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
• Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
• Add cooled Guinness mixture and beat on medium for 1 minute.
• Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
• Divide batter evenly among cupcake liners, filling about ⅔ full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
• Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
• Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
• Add salt, and slowly add confectioners sugar.
• Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
• Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
• In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
• Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
• Transfer to a pastry bag fitted with a ½-inch pastry tip.
• Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
• Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.

CHOCOLATE STOUT CUPCAKES WITH VANILLA BEAN FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, eggs, oil and beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk. Cut vanilla bean in half and scrape out seeds. Discard bean; add seeds to frosting. Beat on medium speed until fluffy. Pipe or spread frosting on cupcakes.