Baking with Beer-Chocolate Stout Cupcakes with Irish Cream Frosting

It’s that time of year again, St. Patrick’s Day, in which many people celebrate their love of beer with friends!  Though St. Patrick’s Day is only a public holiday in few places around the world (Northern Ireland, Republic of Ireland, Newfoundland and Labrador & Montserrat) there’s no stopping most fun-loving Canadians from celebrating this festive day with flowing beer and mountains of green treats and pub food!  In celebration of this day, and to soak up the copious amount of beer you may consume this weekend, here’s a chocolate stout cupcake recipe with irish cream frosting, care of Dave Lieberman from the Food Network with renditions made by moi!  Cheers and enjoy!



3/4 cup cocoa  2 cups sugar   2 cups all-purpose flour  1 teaspoon baking soda  Pinch fine salt  1 bottle (350ml) of stout beer (I used Phillips Brewing Co. Black Jackal Imperial Coffee Stout)  1 stick butter (melted)  1 tbsp vanilla extract  3 large eggs  3/4 cup sour cream  1 (8 oz) package cream cheese softened  3/4 cup heavy cream 1/4 cup Irish Cream (Bailey’s) 4 cups confectioners’ sugar


Preheat oven to 350 degrees F

In a large mixing bowl, whisk together cocoa, sugar, flour, baking soda, and salt

In another medium mixing bowl, combine the stout, melted butter, and vanilla.  Beat in eggs, 1 at a time.  Mix in sour cream until thoroughly combined and smooth.  Gradually mix the dry ingredients into the wet mixture.

Line 24 muffin tins with paper green cupcake holders.  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 removing.

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 and irish cream.  Add several drops of green food colouring (optional).  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 sprinkle with green sprinkles or dust with cocoa.


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