Chocolate Stout Cupcakes With Irish Cream Buttercream Recipes

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM

Steps:

• First, make the cupcakes. Preheat oven to 350 degrees Fahrenheit. Line a one-dozen cupcake pan with cupcake liners (or spray with nonstick cooking spray.)
• In a medium bowl, combine sugar, beer, melted butter, eggs, sour cream and vanilla bean paste. Set aside.
• In another medium bowl, whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to butter mixture, stir to combine.
• Using a ¼ cup measure or cupcake scoop, spoon batter into prepared cupcake pan. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Place on wire rack to cool.
• While cupcakes are cooling, make the frosting. In a stand mixer fitted with the paddle attachment, combine butter, powdered sugar, Irish cream (or milk and mint extract) and vanilla bean paste. Mix on high speed for 2-3 minutes, or until ingredients are combined and buttercream is nice and fluffy.
• Remove cupcakes from cupcake pan. Finish cooling if they're not completely cool already. Using a piping bag (or large resealable bag) fitted with a large star frosting tip, frost cupcakes starting in a circle on the outer edge and working your way in.
• Store in the refrigerator for up to three days if not serving immediately.

CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
• Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
• Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.

CHOCOLATE STOUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
• In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
• Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
• To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
• Top each cupcake with a heap of frosting and dust with cocoa.

STOUT CUPCAKES WITH IRISH CREAM FROSTING

Steps:

• Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
• In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
• Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
• Add cooled Guinness mixture and beat on medium for 1 minute.
• Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
• Divide batter evenly among cupcake liners, filling about ⅔ full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
• Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
• Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
• Add salt, and slowly add confectioners sugar.
• Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
• Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
• In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
• Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
• Transfer to a pastry bag fitted with a ½-inch pastry tip.
• Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
• Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.

CHOCOLATE STOUT CUPCAKES WITH IRISH CREAM BUTTERCREAM

Steps:

• 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 large bowl, beat all cupcake ingredients with 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 toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In 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 circular pattern on tops of cupcakes.