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Chocolate Stout Cupcakes with Vanilla Bean Frosting

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By Jessica Walker
Updated Mar 13, 2013
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Add a little luck of the Irish to chocolate cupcakes frosted with buttercream frosting by adding stout beer and Irish Cream liqueur to your ingredients.

Chocolate Stout Cupcakes with Vanilla Bean Frosting

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 24
  • Ingredients 8
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Ingredients

Cupcakes

Frosting

  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/3 cup milk
  • 1 vanilla bean

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In large bowl, beat cake mix, eggs, oil and beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Step 
    3
    Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • Step 
    4
    In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk. Cut vanilla bean in half and scrape out seeds. Discard bean; add seeds to frosting. Beat on medium speed until fluffy. Pipe or spread frosting on cupcakes.

Nutrition

Nutrition Facts are not available for this recipe

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