2 ratings

Chocolate Stout Cupcakes with Irish Cream Buttercream

Beer and cupcakes? Absolutely
Chocolate Stout Cupcakes with Irish Cream Buttercream
Courtesy of Betty Crocker

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

Ready in
1 h 30 m
25 m
(prepare time)
1 h 5 m
(cook time)
Calories Per Serving


For the cupcakes

  • 1 box Betty Crocker™ Super Moist™ devil’s food cake mix
  • 1 1/4 Cup stout beer
  • 1/2 Cup vegetable oil
  • 3 eggs

For the buttercream frosting

  • 1/2 Cup shortening
  • 1/2 Cup butter, softened
  • 1 box (1 lb) powdered sugar (4 cups)
  • 1 Teaspoon vanilla
  • 3-4 Tablespoons Irish cream liqueur


For the cupcakes

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.

In a large bowl, beat all cupcake ingredients with an electric mixer on low speed 30 seconds.

Beat on medium speed 2 minutes, scraping bowl occasionally.

Divide batter among muffin cups.

Bake 18 to 23 minutes or until a toothpick inserted in the center comes out clean.

Cool 10 minutes; remove cupcakes from pans to cooling racks.

Cool completely.

For the buttercream frosting

In a 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.

Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in a circular pattern on tops of cupcakes.