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Chocolate Stout Cupcakes with Irish Cream Buttercream

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  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 24
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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!
By Angie McGowan
Updated Feb 27, 2023
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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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don’t have a decorating bag? Simply spoon the frosting for these Irish cream cupcakes into a large resealable food-storage plastic bag. Cut off a corner of the bag and pipe frosting onto Irish cupcakes.
  • tip 2
    If you only have one pan and a recipe like this Irish cream cupcake recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes; then bake the rest of the batter, adding 1 to 2 minutes to the baking time.
  • tip 3
    An easy way to fill your decorating bag is to place it in a glass measuring cup or a large pint glass and fold the opening down around the glass so it’s like a collar. Place piping tip inside and fill the bag. Remove the bag and bring ends together; twist and squeeze mixture toward tip, and pipe! You'll end up with beautifully frosted stout cupcakes.


Nutrition Facts are not available for this recipe
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