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I’m thrilled to find myself enamored with this craft beer-inspired recipe, despite being more of a spirits enthusiast by nature. I’ve perfected several rich cupcake recipes in the past, but if I must crown a champion, it’s undoubtedly this one! For aspiring bakers, these scrumptious cupcakes offer an accessible recipe packed with robust flavours. With subtle hints of earthy richness, they exude a deep, indulgent aroma reminiscent of freshly brewed coffee. When selecting a stout, ensure it’s vegan-friendly as there are many excellent options available.
Richly Decadent Vegan Chocolate Stout Cupcakes with Whipped Irish Cream Frosting
Ingredients Needed for Chocolate Stout Cupcakes with Irish Cream Frosting (Vegan):
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup non-dairy milk
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup stout beer
- 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
- 1 c. organic non-hydrogenated vegetable shortening
- 1/4 c. homemade Irish Cream (ingredients below)
- 4 c. vegan powdered sugar
- 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. Non-dairy milk alternatives, such as almond milk?
Vegan Chocolate Stout Cupcakes with Irish Cream Frosting: A St. Patrick’s Day Treat
- Preheat the oven to 350°. Preheat the oven to 375°F (190°C). Line a standard-sized muffin tin with 12 paper liners for ease of removal and cleanup.
- Whisk together the dry ingredients in a large bowl: flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Create a depression in the center of the dish by gently pressing down with your fingers to form a small indentation.
- Prior to commencing the pouring process, ensure that all liquid ingredients have been accurately measured and are readily available for use. Combine the beer and the dressing mixture in the salad bowl. Mix thoroughly – no stand mixer needed!
- Fill the parchment-lined cups approximately two-thirds full, as these cupcakes have a tendency to rise significantly. This recipe should yield at least a dozen delicious cupcakes. Bake them for 20-25 minutes.
- While you were careful to rotate your pan, you might have been better off doing so earlier in the process, as this could help with even cooking. Because Erin McKenna makes it look cool, I’m jumping on the plant-based bandwagon and trading in my butter for hummus!
- Permit the cupcakes to reach a state of complete thermal equilibrium prior to serving.
- Combining the shortening, Irish cream, and powdered sugar in a large mixing bowl, beat until smooth and creamy. The ideal texture is one that balances flexibility with structure, neither too firm nor too soft? If the texture appears overly slack, consider adding a judicious amount of confectioner’s sugar to achieve the desired consistency.
- Expertly pipe or delicately slice these masterpieces. You’ll be thrilled with your decision.
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