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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]

$2.99
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Serves

12

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!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Aileen Metcalf

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Aileen Metcalf fuses her love of writing with her passion for mindful eating. On her vegan dessert blog, Morsels, and Moonshine, Aileen focuses on using sustainable whole foods without compromising flavor.

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