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Chocolate Stout Cupcakes with Irish Cream Buttercream

Blogger Angie McGowan of Eclectic Recipes boosts the flavor of already delicious devil’s food cupcakes by adding beer to the batter and Irish cream liqueur to the frosting.

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

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ devil’s food cake mix
1 1/4
cups stout beer
1/2
cup vegetable oil
3
eggs

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

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LOCATION

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 5 Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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