Double Chocolate Stout Cupcakes With Irish Cream Buttercream Frosting Recipe

Name: Double Chocolate Stout Cupcakes With Irish Cream Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 cups All-purpose Flour; 2 cups Granulated White Sugar; 3/4 teaspoons Salt; 1-1/2 teaspoon Baking Soda; 3/4 cups Sour Cream; 2 whole Eggs; 1 cup Young's Double Chocolate Stout Beer; 2 sticks Butter, Unsalted; 3/4 cups Unsweetened Cocoa Powder; _____; FOR THE FROSTING:; 4 sticks Unsalted Butter, Room Temperature; 4 cups Powdered Sugar; 6 Tablespoons Irish Cream; 2 Tablespoons Light Cream Or Milk

Servings: persons

FOR THE CUPCAKES:
2 cups All-purpose Flour
2 cups Granulated White Sugar
3/4 teaspoons Salt
1-1/2 teaspoon Baking Soda
3/4 cups Sour Cream
2 whole Eggs
1 cup Young's Double Chocolate Stout Beer
2 sticks Butter, Unsalted
3/4 cups Unsweetened Cocoa Powder
_____
FOR THE FROSTING:
4 sticks Unsalted Butter, Room Temperature
4 cups Powdered Sugar
6 Tablespoons Irish Cream
2 Tablespoons Light Cream Or Milk

1
For the cupcakes:
2
Preheat oven to 350u00b0F. Line muffin cups with paper liners.
3
Combine flour, granulated sugar, salt and baking soda in a bowl and set aside. Cream together sour cream and eggs in a mixing bowl until well blended.
4
Over medium heat, heat the beer and butter until simmering. Add the cocoa powder and whisk until smooth. By smooth, I mean no large lumps. It will never look entirely smooth. Remove from heat.
5
Add cocoa, beer, butter mixture to the egg mixture and beat until just combined well.
6
Next add the flour mixture and beat until just combined. Remove the bowl from the mixer and use a spatula to ensure all ingredients are incorporated, scraping the sides and bottom of the bowl.
7
Fill muffin cups 2/3 to 3/4 full (depending on your preference). Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, allow to cool for 10 minutes and transfer cupcakes to a wire cooling rack. Cool completely before frosting.
8
For the frosting:
9
Cream butter in a mixing bowl until light and fluffy. Add 2 cups of sugar slowly, beating well to incorporate. Add the Irish Cream and continue mixing. Continue adding remaining sugar and beating. Add 1 to 2 tablespoons light cream or milk for smoothness. Frost cooled cupcakes.

2911

kcal

Calories

183

Fat

316

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 cups All-purpose Flour, 2 cups Granulated White Sugar, 3/4 teaspoons Salt, and more.

Yes, Double Chocolate Stout Cupcakes With Irish Cream Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Stout Cupcakes With Irish Cream Buttercream Frosting

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