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Chocolate Stout Cupcakes with Irish Cream Buttercream

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  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 24
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Boost the flavour of already delicious chocolate cupcakes by adding beer to the batter and Irish cream liqueur to the frosting.
Created Feb 23, 2013
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  • 1 box Betty Crocker* SuperMoist* Devil's Food Cake Mix
  • 1 1/4 cups/300 mL stout beer
  • 1/2 cup (125 mL) vegetable oil
  • 3 eggs

  • 1/2 cup (125 mL) shortening
  • 1/2 cup (125 mL) butter, softened
  • 4 cups (1 L) icing sugar
  • 1 tsp (5 mL) vanilla
  • 3 to 4 tbsp (45 to 60 mL) Irish cream liqueur


  • 1
    Heat oven to 350ºF (325ºF for dark or non-stick pan). Place foil or paper baking cup in each of 24 regular-size muffin cups
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.

Expert Tips

  • Tip 1
    Success: If you are using 2 (12-cup) muffin pans and baking all the cupcakes at one time, rotate the pans halfway through the baking time to ensure even baking.
  • Tip 2
    Tip: If you do not have a decorating bag? Simply spoon the frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.

Nutrition Information

No nutrition information available for this recipe
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