Chocolate-Stout Cupcakes topped w/Vanilla Bean Buttercream

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


Ingredients

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

Instructions

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!

The Urban Baker / SusanSalzman.com

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

Showing 29 comments
  • Lucy Lean
    Reply

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

  • Allison [Haute Box]
    Reply

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

  • Amanda
    Reply

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

  • Kim
    Reply

    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!

  • sheila @ Elements
    Reply

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

  • Nicole @ The Dirty Oven
    Reply

    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.

  • Kristen
    Reply

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

  • Nancy@acommunaltable
    Reply

    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!!!

  • Patricia Scarpin
    Reply

    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.
    xx

  • Erin A.
    Reply

    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!

  • Maureen
    Reply

    These look delicious! I picked this post as one of My Friday Favorites this week – you can check it out here:
    http://wp.me/p2hp9V-N6
    Have a great weekend and Happy St Patty’s Day!

    • Susan
      Reply

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

  • Amy B
    Reply

    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?

  • Megan @ MegUnprocessed
    Reply

    These are beautiful! How creative!

    • Susan
      Reply

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

  • Reply

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

    • Susan
      Reply

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

  • yummy mummy kitchen
    Reply

    These sound so so tasty!

    • Susan
      Reply

      they are!!! have a great weekend!

  • Heather
    Reply

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

    • Susan
      Reply

      Thanks, Heather. Vanilla beans always makes everything better!

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