Vegan Chocolate Stout Cupcake, Choco-Whiskey Fillin

Name: Vegan Chocolate Stout Cupcake, Choco-Whiskey Filling & Irish Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcake; 3/4 cup cups UNSWEETENED almond milk; 3 tablespoons ground flax seeds; 1 cup stout beer; 1/2 cup coconut oil; 3/4 cup cups cocoa powder; 2 cups white whole wheat flour; 1 cup sugar; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt or salt to taste; 1/2 cup agave; 2/3 cup plain non dairy yogurt; Filling, frosting and home made irish cream; 1 cup water; 1 cup sugar; 1 cup cocoa powder; 4 tablespoons whiskey; 1 1/2 cups plain vegan cream cheese alternative; 3 tablespoons coconut oil at room temperature; 3/4 cup powdered sugar; 6 tablespoons unsweetened cocoa powder; 7 tablespoons vegan irish cream or home made recipe follows; 1 cup non-dairy coconut creamer; 1/4 cup espresso or strong brewed coffee; 2 1/2 tablespoons whiskey; 1 teaspoon vanilla extract

Servings: persons

Cupcake
3/4 cup cups UNSWEETENED almond milk
3 tablespoons ground flax seeds
1 cup stout beer
1/2 cup coconut oil
3/4 cup cups cocoa powder
2 cups white whole wheat flour
1 cup sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt or salt to taste
1/2 cup agave
2/3 cup plain non dairy yogurt
Filling, frosting and home made irish cream
1 cup water
1 cup sugar
1 cup cocoa powder
4 tablespoons whiskey
1 1/2 cups plain vegan cream cheese alternative
3 tablespoons coconut oil at room temperature
3/4 cup powdered sugar
6 tablespoons unsweetened cocoa powder
7 tablespoons vegan irish cream or home made recipe follows
1 cup non-dairy coconut creamer
1/4 cup espresso or strong brewed coffee
2 1/2 tablespoons whiskey
1 teaspoon vanilla extract

1
["Preheat oven to 350F. Line 18 muffin tins with foil liners and coat them with cooking spray", "TO MAKE THE VEGAN IRISH CREAM:
2
Combine creamer and coffee in small saucepan. Bring to a boil, reduce heat to medium and cook for about 15 minutes, stirring occasionally. Remove from heat, whisk in whiskey and vanilla extract and set aside to cool. Refrigerate until ready to use (it will thicken as it cools). Shake well before using", "TO MAKE THE CUPCAKES:
3
In a medium size bowl, combine almond milk and ground flax. Set aside
4
Bring stout and coconut oil to simmer in a saucepan over medium heat. Add cocoa powder and whisk until smooth. Set aside to cool slightly", "In a large bowl, combine flour, sugar, baking soda, and salt", "Using an electric mixer, mix together flax mixture, non-dairy yogurt and agave at medium speed. Slowly pour in stout-chocolate mixture and mix until combined.", "Reduce speed to low, add flour mixture and mix until just combine ( do not overmix!)", "Fill liners about 3/4 of the way with batter.", "Bake at 350F for 23-25 minutes, or until a toothpick inserted into center comes out clean. Set aside to cool completely.", "TO MAKE THE FILLING:
5
Make a simple syrup by combining water and sugar in a sauce pan, bringing the mixture to a boil and stirring constantly until the sugar is completely dissolved. Set aside to cool", "Whisk in cocoa powder and whiskey and mix until smooth and creamy", "TO MAKE THE FROSTING:
6
Using an electric mixer, beat together vegan cream cheese alternative, coconut oil and powdered sugar.", "Carefully add cocoa powder and Irish cream, alternating each one, one tablespoon at a time. Refrigerate until ready to use", "TO ASSEMBLE THE CUPCAKES:
7
Using a melon baller, cut out the center of the cupcakes (go about 2/3 of the way down, without cutting the bottom), saving the center pieces", "Fill the cupcakes about 2/3 of the way with chocolate-whiskey filling and top with the reserved center pieces", "Spread or pipe frosting on top and drizzle with leftover chocolate filling"]

2121

kcal

Calories

141

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 26 ingredients. The key ingredients include: Cupcake, 3/4 cup cups UNSWEETENED almond milk, 3 tablespoons ground flax seeds, 1 cup stout beer, and more.

Yes, Vegan Chocolate Stout Cupcake, Choco-Whiskey Filling & Irish Cream 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.

That's it — enjoy your meal!

Vegan Chocolate Stout Cupcake, Choco-Whiskey Filling & Irish Cream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions