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Chocolate Stout Cupcakes with Irish Cream Buttercream

 6 Ratings
6 Comments
  • Prep Time 25 min
  • Total Time 1 hr 30 min
  • Servings 24

Magic happens when you combine stout beer with Betty Crocker SuperMoist devil's food cake.

Angie McGowan Recipe by Angie McGowan
April 16, 2012

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

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.

Expert Tips

If you are using 2 (12-cup) muffin pans and baking all the cupcakes at one time, rotate the pans halfway through the baking time to ensure even baking.

Don’t have a decorating bag? Simply spoon the frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.

Nutrition Information

No nutrition information available for this recipe.

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