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Chocolate Stout Cupcakes With Irish Cream Frosting

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Chocolate Stout Cupcakes

Chocolate Stout Cupcakes

Diana Rattray
I made these delicious chocolate cupcakes with chocolate stout, which is what I had in the fridge, but do feel free to use a good quality unflavored stout. Top these delicious chocolate cupcakes with Irish Cream frosting, or use another liqueur or your favorite buttercream or fluffy frosting. These make a great treat for St. Patrick's Day, or any special occasion.

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Yield: Makes 18 Cupcakes

Ingredients:

  • 1 cup chocolate stout, or use a good quality unflavored stout
  • 1 cup (8 ounces) butter
  • 3/4 cup unsweetened cocoa
  •  
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  •  
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup buttermilk
  •  
  • ***Irish Cream Frosting***
  •  
  • 1/2 cup (4 ounces) butter, softened
  • 1 teaspoon vanilla extract
  • 3 1/2 cups confectioners' sugar
  • 4 to 6 tablespoons Irish cream liqueur

Preparation:

Cupcakes:
Line 18 muffin cups with cupcake papers.

In a small saucepan, combine the stout and butter. Heat, stirring, until butter has melted. Bring to a simmer. Remove from heat and whisk in the cocoa powder. Set aside to cool to room temperature.

In a bowl, combine the flour, granulated and brown sugars, baking soda, and salt. Whisk the dry ingredients until well combined; set aside.

Heat oven to 375°.

In a mixing bowl with electric mixer, beat eggs and buttermilk until blended. Beat in the cooled cocoa mixture until well combined. Stir in the flour mixture; beat just until smooth and well blended.

Fill cupcake papers 2/3 full.

Bake for 16 to 19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Cool in the pan for 10 minutes, then turn the cupcakes out onto racks to cool completely before frosting.

Makes 18 cupcakes.

Frosting:
In a mixing bowl with electric mixer, beat the butter and vanilla until light. Slowly beat in confectioners' sugar and about 3 tablespoons of the Irish cream. Continue beating on medium speed, adding more Irish cream, a teaspoon or two at a time, enough to make the frosting a good consistency for frosting or piping.

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