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Friends, I'm not even a beer person and I'm in love with this recipe. I've made stout cupcake recipes before and, if I had to pick my favorite, it's this recipe! If you are a novice baker, these cupcakes are easy to make and full of flavor. They're moist and have some rich coffee undertones. Just be sure the stout you pick is vegan; there are some wonderful choices out there.

Chocolate Stout Cupcakes With Irish Cream Frosting [Vegan]

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Ingredients You Need for Chocolate Stout Cupcakes With Irish Cream Frosting [Vegan]

Chocolate Stout Cupcakes:
  • 1 1/2 c. organic whole wheat pastry flour
  • 1 c. organic sugar
  • 1/2 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder, aluminum-free
  • 1/2 tsp. sea salt
  • 1/3 c. coconut oil, melted
  • 1 tsp. vinegar
  • 1 c. vegan stout
Irish Cream Frosting:
  • 1 c. organic non-hydrogenated vegetable shortening
  • 1/4 c. homemade Irish Cream (ingredients below)
  • 4 c. vegan powdered sugar
Copycat Bailey's Irish Cream (made vegan):
  • 2/3 c. Irish whiskey
  • 1 tsp. instant coffee
  • 2 tsp. cocoa powder
  • 1 tsp. vanilla
  • 1/4 tsp. almond extract
  • 10 medjool dates, pitted
  • 3 c. almond milk, or other type of non-dairy milk

How to Prepare Chocolate Stout Cupcakes With Irish Cream Frosting [Vegan]

  1. Preheat the oven to 350°. Line a muffin tin with parchment cups.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Combine the materials and make a well in the middle of the bowl.
  3. Have the liquid ingredients measured and ready to go before you start to pour. Pour both the beer and vinegar/oil into the well. Stir well - no stand mixer required!
  4. Fill the parchment cups about 2/3 of the way full - these cupcakes really puff up! You should be able to get at least 12 cupcakes from this recipe. Bake them for 20-25 minutes.
  5. You don't have to, but I rotated my pan after ten minutes of baking. Hey, Erin McKenna does it, so I'm doing it too!
  6. Allow the cupcakes to cool completely.
  7. For the icing: cream the shortening, Irish cream, and powdered sugar in a large mixing bowl. It should not have a super-stiff consistency, but it should be able to hold its shape. If it seems too loose, add some more powdered sugar.
  8. Using a piping bag or a knife, frost these bad boys! You'll be so glad that you did!
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