Chocolate Stout Cupcakes with Vanilla Bean Frosting

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Chocolate Stout Cupcakes with Vanilla Bean Frosting
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 24
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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.
By Jessica Walker
Updated Mar 13, 2013




  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/3 cup milk
  • 1 vanilla bean


  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In 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.
  • 3
    Bake 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.
  • 4
    In 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have a vanilla bean handy, you can substitute 1 teaspoon of vanilla.
  • tip 2
    Want to make mini cupcakes? Place mini paper baking cups in mini muffin cups. Make batter as directed and bake about 12 to 15 minutes. Cool 5 minutes before removing from pans. The recipe will make about 72 mini cupcakes; if you need to reuse the muffin pans, cover and refrigerate the remaining batter until ready to bake, and cool the pans between batches.


Nutrition Facts are not available for this recipe
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