Chocolate-Stout Cupcakes topped w/Vanilla Bean Buttercream

March 11, 2011

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It’s St. Patrick’s Day next week and since I don’t really drink, I figured I would just find ways to incorporate booze into my food. As I have learned from baking with stout in the past, beer is a surprisingly wonderful addition to stews, brewed drinks, and cakes.

Originally, I wanted to make a triple layer cake.  I could only find 2 of my 3 eight inch cake pans and I wasn’t really in the mood to go and purchase an additional cake pan for this project.  This cake didn’t really have a purpose. I did’t need it for any specific occassion or event, I was just in the mood.  I invisioned the chocolate cake with Bailey’s buttercream frosting and green chocolate clovers around the perimeter of the cake.  I found clover lollipop molds, but could not track down mini clovers.

Change of plans. I went with cupcakes.  I know; there are tons of “green-themed” cupcakes circling the internet right now. Not totally original, but what the heck – lots of people in my community benefited from my baking whim.  I made minis for Isaac’s classmates, larger ones for the M’s and the G’s, and the office gals got an unexpected afternoon snack.

I will confess to sneaking a bite.  They are moist, light and not one ingredient over powers any of the others. They are the perfect balance.  I made a simple vanilla bean buttercream and added a little Bailey’s (subbed out the vanilla extract) to the frosting.  Gave them the little extra kick that I was looking for.

I presume you are all “over” the whole cupcake thing.  I thought I was – until I took one bite of this cake.  I kept all but 5, the rest were packaged up, tied with a ribbon and left on peoples doorsteps. I love littering my friends doorsteps with sweet treats.

Chocolate Stout Cupcakes with Vanilla Bean Buttercream
adapted from here
yield: 32 mini cupcakes and 18 regular size cupcakes

for the cake:
2 cup stout (Guinness)
8 oz. unsalted butter, cut into cubes
3/4 cups unsweetened cocoa powder (dutch-processed), sifted
2 cups all-puropse flour
2 cups whole cane sugar
1 1/2 tsp. baking soda
3/4 tsp. sea salt
2 large eggs
2/3 cups organic sour cream
for the buttercream
2 cups(16 oz.) unsalted butter, room temperature
4 1/2 – 5 cups powdered sugar, sifted
1 vanilla bean, pulp removed
1 tsp. vanilla extract (or sub out some Baileys)
3-4 Tbsp. whole milk

for the cake:
• preheat oven to 350*.
• line cupcake molds with liners.
• in a heavy saucepan, melt butter and add the stout.  brink to a simmer over low heat.  once butter is melted, whisk in the cocoa powder. cool slightly.
• in a bowl, whisk the flour, sugar, baking soda, and salt. whisk and set aside.
• in the bowl of an electric mixer, combine the eggs and sour cream. slowly add the chocolate mixture.  mix to combine.
• remove the bowl from the mixer and using a rubber spatula, mix in the dry ingredients.
• divide the batter evenly amongst the cupcakes.
• bake the mini cupcakes 12-15 minutes and the regular size cupcakes 16-20 minutes.
• let cool before frosting.
for the butter cream:
• mix the butter until very creamy (about 3-5 minutes).
• split the vanilla bean down the middle.  with a pairing knife, scrape out the seeds from the bean. add them to the creamed butter and mix, pulsing slowly(save your pods and throw them in a jar of sugar. I keep vanilla sugar on hand it is a great way to dress up any dessert).
• add the sifted powdered sugar, 1 cup at a time until you get the consistancy that you desire.
• add the milk and Bailey’s(or vanilla) slowly.
• I like a thicker butter cream, so I tend to use more sugar and less milk.
• frost the cupcakes with a pastry tip of your choice or an off set spatula.  add food coloring if you choose, decorate with jimmies, sprinkles, or whatever would make a festive cupcake.
• enjoy!

Want more St. Patrick’s Day inspiration? Check them out here:
Grasshopper Cocktails – Dine and Dish
St. Patrick’s Day Shamrock Cake – I am Baker
Irish Brownie Bombs – Bakers Royale

{ 21 comments… read them below or add one }

1 Lucy Lean March 11, 2011 at 11:44 am

So pretty – your photos are inspiring me – must do better. Miss you – will be back to my life after end of month! x


2 Allison [Haute Box] March 11, 2011 at 11:47 am

These are adorable! Love them. I dig the addition of Guiness 🙂


3 Amanda March 11, 2011 at 1:15 pm

I am SOOOO not over the cupcake thing… especially after seeing these!! Fantastic Susan!! I love your presentation, and the recipe seems like perfection!


4 Kim March 11, 2011 at 7:44 pm

WOW! these little boozy cupcakes made with one of my favorite beers looks amazing. I love chocolate cakes with Guiness, so good. With a little vanilla cream, it’s heaven. Really these are good looking!


5 sheila @ Elements March 11, 2011 at 10:26 pm

They look so beautiful! I’d love to try them! 🙂


6 Nicole @ The Dirty Oven March 12, 2011 at 12:10 pm

I love this post and your pictures are just wonderful. What cute little cupcakes….almost to cute to eat. Looks amazing.
Thanks for another great post.


7 Kristen March 12, 2011 at 12:57 pm

I’m totally not all over the cupcake thing – I could never be. And these look pretty darn amazing. Love the pictures, especially!


8 Nancy@acommunaltable March 12, 2011 at 2:06 pm

Ok, I am thinking I definitely need to move to your ‘hood!! Secondly, the cupcakes and the liners are absolutely adorable!!! Thirdly, ANYTHING made with Guinness gets an automatic “I want this” from me!!!

Lastly – yes, your photos are gorgeous!!!


9 Patricia Scarpin March 14, 2011 at 12:16 pm

One cannot have too many cupcakes, sweetie – I know I can’t! 🙂
These are so lovely! I like some wine and beer, but that’s as far as I’ll go in drinking – I love baking with alcohol, though, especially rum.
As for the cake pans, I usually reduce a little 9in pan recipes to use 8in pans – 2/3 of the recipe usually works really well.


10 Erin A. March 15, 2011 at 11:49 pm

I just made some double chocolate stout cupcakes with a killer Irish Cream buttercream frosting tonight…I’ll be posting them shortly! Your’s are adorable! I bet they taste great too. I know mine did and I can’t wait to get the post up!


11 Maureen March 15, 2013 at 5:28 am

These look delicious! I picked this post as one of My Friday Favorites this week – you can check it out here:
Have a great weekend and Happy St Patty’s Day!


12 Susan March 15, 2013 at 2:47 pm

Thanks, Maureen for including me in your Friday favorites. What a great round up – so happy to be part of it!!


13 Amy B March 27, 2014 at 9:26 am

My husband made these for my birthday. The cake was amazing but the frosting seems to sweet and too thick.

I’m curious do you think this would be enough batter for a cake?


14 Megan @ MegUnprocessed March 8, 2017 at 5:02 pm

These are beautiful! How creative!


15 Susan March 11, 2017 at 6:53 pm

Thank you so much Megan! Baking is such a fun, cathardic process!


16 Serena @ Serena Bakes Simply From Scratch March 9, 2017 at 4:05 pm

That frosting is calling my name! I just want to dip my finger in it for a taste! YUM!


17 Susan March 11, 2017 at 6:53 pm

Hi Serena – It’s hard not to dip ones fingers in any frosting!! xx


18 yummy mummy kitchen March 9, 2017 at 9:28 pm

These sound so so tasty!


19 Susan March 11, 2017 at 6:52 pm

they are!!! have a great weekend!


20 Heather March 10, 2017 at 10:44 am

What a fun recipe! I love that you used stout but the buttercream has my name all over it.


21 Susan March 11, 2017 at 6:52 pm

Thanks, Heather. Vanilla beans always makes everything better!


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