Stout Irish Cream Cupcakes Recipes

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CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM



Chocolate Stout Cupcakes with Irish Cream Buttercream image

Magic happens when you combine stout beer with Betty Crocker™ Super Moist™ devil's food cake.

Provided by By Angie McGowan

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/4 cups stout beer
1/2 cup vegetable oil
3 eggs
1/2 cup shortening
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
1 teaspoon vanilla
3 to 4 tablespoons Irish cream liqueur

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.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 1 g

CHOCOLATE STOUT CUPCAKES



Chocolate Stout Cupcakes image

I love cooking with beer and there's no exception when it comes to desserts. Of all beers, stout is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield 24 cupcakes

Number Of Ingredients 13

3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners' sugar

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



Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing image

These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.

Provided by MeowTheCow08

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h35m

Yield 24

Number Of Ingredients 16

1 cup Irish stout beer (such as Guinness®)
1 cup butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
⅔ cup sour cream
⅔ cup heavy whipping cream
8 ounces bittersweet chocolate, chopped
2 tablespoons butter
1 teaspoon Irish whiskey, or more to taste
½ cup butter, softened
3 cups confectioners' sugar, or more as needed
3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

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.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 48.8 g, Cholesterol 60.8 mg, Fat 20.3 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 12.5 g, Sodium 253.3 mg, Sugar 37.2 g

STOUT CUPCAKES WITH IRISH CREAM FROSTING



Stout Cupcakes With Irish Cream Frosting image

You'll have the luck of the Irish when you combine stout and Irish cream into a decadent chocolate cupcake.

Provided by Food.com

Categories     Dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 17

1 cup unsalted butter
1 cup stout beer
2/3 cup Dutch-processed cocoa powder
1 cup light-brown sugar
2 cups all-purpose flour
1 cup granulated sugar
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs
1/2 cup sour cream
1 cup unsalted butter
coarse salt
8 cups powdered sugar
1/2 cup irish cream
2 tablespoons milk, plus more if necessary
3/4 cup heavy whipping cream
green sprinkles, for garnishing

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.

Nutrition Facts : Calories 447.6, Fat 19.9, SaturatedFat 12.3, Cholesterol 69, Sodium 182.3, Carbohydrate 67.4, Fiber 1.1, Sugar 56.6, Protein 2.6

STOUT & IRISH CREAM CUPCAKES



Stout & Irish Cream Cupcakes image

This is a recipe that I got from browneyedbaker its great for St. Patricks Day or any other holiday for that matter

Provided by Richie352

Categories     Dessert

Time 57m

Yield 24 cupcakes

Number Of Ingredients 16

1 cup Guinness stout
1 cup unsalted butter, at room temperature
3/4 cup Dutch-processed cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons bailey's irish cream

Steps:

  • 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
  • 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
  • 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
  • 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
  • 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
  • 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

Nutrition Facts : Calories 510.8, Fat 28.6, SaturatedFat 17.8, Cholesterol 91.4, Sodium 182.6, Carbohydrate 55.7, Fiber 1.2, Sugar 41.4, Protein 3.2

CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES



Chocolate Stout and Irish Cream Liqueur Cupcakes image

Provided by Food Network

Time 52m

Yield 24 cupcakes

Number Of Ingredients 13

1 1/2 cups Irish stout (recommended: Guinness)
4 ounces unsalted butter
3/4 cup Dutch-processed cocoa powder
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Irish Liqueur Frosting, recipe follows
1 pound unsalted butter
4 tablespoons Irish cream liqueur (recommended: Baileys)
4 cups confectioners' sugar

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 GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING



Chocolate Guinness® Cupcakes with Irish Cream Frosting image

Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!

Provided by Cara

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h

Yield 66

Number Of Ingredients 13

1 ¼ cups butter
¾ cup unsweetened cocoa powder
1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
1 tablespoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ⅔ cups white sugar
2 eggs
1 ½ cups butter, softened
3 ½ cups confectioners' sugar
¼ cup Irish cream liqueur (such as Bailey's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
  • Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
  • Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 14.6 g, Cholesterol 26 mg, Fat 8 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 5 g, Sodium 92.3 mg, Sugar 12 g

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From recipenet.org


STOUT & IRISH CREAM CUPCAKES RECIPE - FOOD.COM
Mar 17, 2020 - This is a recipe that I got from browneyedbaker its great for St. Patricks Day or any other holiday for that matter. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.com


IRISH STOUT CUPCAKES RECIPE - BBC FOOD
2011-03-13 Method. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with paper cases. Sift the cocoa powder, flour, baking powder and sugar into a bowl. Blend the eggs, beetroot, stout and oil ...
From bbc.co.uk


DUBLIN DROP CUPCAKE RECIPE FOR A SWEET ST. PATRICK'S DAY – SWANS …
Preheat oven to 350˚. Line cupcake tins with paper liners and fill each halfway with prepared batter. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. While cupcakes are baking, make Whisky Glaze: Mix water and sugar in a medium saucepan. Bring to a boil over medium-high heat, then lower heat and cook until ...
From swansdown.com


STOUT CUPCAKES WITH BAILEYS INFUSED BUTTER-CREAM
2021-02-11 The drink is completely American, so don’t make the mistake of going to an Irish pub and asking for an Irish Car Bomb! These cupcakes are a take on the Irish Car Bomb. Stout cupcakes filled with a Whiskey ganache and an Irish cream infused butter-cream. It is all the Irish without the hangover! Ingredients: 1 1/3 cup Stout (Preferably Guinness)
From frugalmomeh.com


CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING - GOOD DINNER MOM
2018-03-09 Preheat oven to 350F°. Butter a 9-inch springform pan and line the bottom with parchment paper. In a large saucepan, combine 1 cup stout beer and 10 tablespoons butter. Place over medium heat until butter melts, then remove from heat. Add the ¾ cup cocoa and 2 cups sugar, then whisk to blend.
From gooddinnermom.com


CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM - ECLECTIC …
2012-05-29 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.
From eclecticrecipes.com


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