Chocolate Stout Cupcakes With Irish Cream Buttercream

Chocolate Stout Cupcakes With Irish Cream Buttercream
4.5 from 2 ratings
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The tastes of the stout beer blend well with the chocolatey devil's food cake mix. The Irish cream buttercream frosting adds a nice sweet factor to the bitterness in the cupcake.Recipe courtesy of Betty Crocker
Prep Time
25
minutes
Cook Time
1.07
hours
Servings
24
servings
Chocolate Stout Cupcakes with Irish Cream Buttercream
Total time: 1.48 hours
Ingredients
  • 1 box betty crocker™ super moist™ devil’s food cake mix
  • 1 1/4 cup stout beer
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 box (1 lb) powdered sugar (4 cups)
  • 1 teaspoon vanilla
  • 3-4 tablespoon irish cream liqueur
Directions
  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place foil or paper baking cup in each of 24 regular-size muffin cups.
  3. In a large bowl, beat all cupcake ingredients with an electric mixer on low speed 30 seconds.
  4. Beat on medium speed 2 minutes, scraping bowl occasionally.
  5. Divide batter among muffin cups.
  6. Bake 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool 10 minutes; remove cupcakes from pans to cooling racks.
  8. Cool completely.
  9. In a large bowl, beat shortening and butter with electric mixer on low speed until smooth.
  10. Gradually add powdered sugar, 1 cup at a time, beating until combined.
  11. Add vanilla and 2 tablespoons of the liqueur; beat until blended.
  12. Add enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at a time, beating until frosting is light and fluffy.
  13. Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in a circular pattern on tops of cupcakes.
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