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Chocolate Stout Cupcakes with Irish Cream Buttercream

Angie McGowan
Updated Feb 27, 2023
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Magic happens when you combine stout beer with Betty Crocker™ Super Moist™ devil's food cake. And that magic is Chocolate Stout Cupcakes with Irish Cream Buttercream. Making Irish cream cupcakes using box mix is a great way to speed up the process and ensure you have a delicious dessert ready to go in just an hour and a half. Don't be surprised if you find yourself reaching for this mouthwatering Irish cupcake recipe for every birthday, holiday party and other special occasions!

Chocolate Stout Cupcakes with Irish Cream Buttercream

  • Prep Time 25 min
  • Total 1 hr 30 min
  • Servings 24
  • Ingredients 9
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Ingredients

Cupcakes

Buttercream Frosting

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 box (1 lb) powdered sugar (4 cups)
  • 1 teaspoon vanilla
  • 3 to 4 tablespoons Irish cream liqueur

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
  • Step 
    3
    Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • Step 
    4
    In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add vanilla and 2 tablespoons of the liqueur; beat until blended. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
  • Step 
    5
    Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.

Nutrition

Nutrition Facts are not available for this recipe

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