Chocolate Stout Cupcakes With Irish Cream Frosting [Vegan]

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

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]

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]

Preheat the oven to 350°. Line a muffin tin with parchment cups.
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.
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!
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.
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!
Allow the cupcakes to cool completely.
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.
Using a piping bag or a knife, frost these bad boys! You’ll be so glad that you did!