Chocolate Stout Cupcakes with Vanilla Bean Frosting
Jessica Walker
Updated Mar 13, 2013
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
Ingredients
Cupcakes
- 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup stout beer
Frosting
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/3 cup milk
- 1 vanilla bean
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In 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.
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Step3Bake 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.
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Step4In 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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