Chocolate Stout Cupcakes with Irish Cream Buttercream

These Chocolate Stout Cupcakes with Irish Cream Buttercream are the perfect way to celebrate St. Patrick’s Day or any special occasion!

Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

Last week I flooded your news feed with tons of healthy options (see exhibits A, B and C) so we could balance out the more indulgent recipes I’m about to share with you this week. It is a double whammy of holidays after all, since it’s both my birthday and St. Patrick’s Day! I think this is a great example of how I believe eating should be: clean, healthy and fresh foods the majority of the time so we can indulge on special occasions such as these and then get right back on track.

I speak from experience, completely depriving yourself of one thing or another (unless you have a legitimate allergy, that is) just leads to diet disaster. When you think you “can’t” have something, you only want it more. When you have set in your mind that you can have said “thing” whenever you want, it becomes all that less special and you don’t crave it nearly as much. If you’re really in tune with your body and listen to how it feels after you eat fresh, healthy food as opposed to sweets and treats, you’ll soon realize that you don’t need much of the latter to quell a craving and you’ll feel so much better when you don’t gorge yourself on something more decadent.

Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking


But now it’s time for me to step off of my soapbox for a minute and tell you about these amaze-balls Chocolate Stout Cupcakes with Irish Cream Buttercream. You guys, these absolutely MUST make an appearance on your table no matter how you are celebrating St. Patrick’s Day later this week. I know there are a lot of recipes out there that are similar, but I must say I really think I nailed it with this one.

First of all, since my SO is an avid craft beer fan, I don’t think we’ve EVER had something like Guinness on hand here at the house. Instead, we’re always trying out the latest porters and stouts from various microbreweries, especially now in the winter months when we want that extra oomph and body in our beers. So, instead of using mainstream Guinness (as most St. Patty’s Day-themed cupcakes do), I instead used the Stone Coffee Milk Stout….Bomb diggity! Seriously, this turned out so good. It might also have been that I added some sour cream to the batter, or that I used a high-quality cocoa powder, or a combination of all of the above. Whatever it is, I really don’t care because it’s just that amazing.

Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

The other thing I love about these cupcakes is that they are not SUPER sweet. You mostly get the chocolate flavor and there is a very minimal amount of added sugar. We’re saving all the sweetness for the Irish Cream Buttercream! That’s right, folks, I added our favorite weekend coffee creamer (cough, Bailey’s, cough cough) to a classic buttercream frosting to slather all over the tops of these puppies. The stout-flavored, chocolatey, minimally sweetened cupcakes and the sweet, creamy and boozy frosting balance each other out beautifully! We’ll see if you can stop at just one.

Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

Oh! And did I mention they’re super easy? The hardest part about making these is remembering to put the butter out for the frosting a few hours before you make it so it can come to room temperature. Everything else is so simple! You can easily whip these up in an hour or two, so totally doable on a weeknight.

Obviously, these may not be the best choice for a crowd of young ‘uns. Although the alcohol is minimal, the frosting is not cooked in any way so the alcohol will not “bake off.” But for any adult-centric St. Patrick’s Day party you may be attending, Chocolate Stout Cupcakes with Irish Cream Buttercream are for sure the way to go!

Now, do yourself a favor and whip up a batch (or two) of these in the next couple of days. Once made, they keep well in the refrigerator for a few days (and up to a week.) Once you taste ‘em you’ll never turn back! Stay safe you all and keep it green!

Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

Chocolate Stout Cupcakes with Irish Cream Buttercream
Prep Time
40 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Stout-laced chocolate cupcakes topped with a sweet Irish Cream buttercream...Perfect for St. Patrick's Day!
Course: Dessert
Cuisine: American, Irish
Keyword: baking, beer, buttercream, chocolate, cupcakes, dessert, St. Patrick's Day
Servings: 12 people
Calories: 214 kcal
Author: CaliGirl Cooking
For the cupcakes:
  • 1 cup sugar
  • ¾ cup stout beer I used Stone Brewery’s Coffee Milk Stout
  • ½ stick butter melted and cooled
  • 2 eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla bean paste
  • 1 cup flour
  • ½ cup Dutch-processed cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
For the buttercream:
  • 1 ½ sticks unsalted butter room temperature
  • 3 cups powdered sugar sifted
  • ¼ cup Irish cream such as Bailey’s
  • 1 teaspoon vanilla bean paste
  1. 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.)
  2. In a medium bowl, combine sugar, beer, melted butter, eggs, sour cream and vanilla bean paste. Set aside.
  3. In another medium bowl, whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to butter mixture, stir to combine.
  4. Using a ¼ cup measure, scoop 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.
  5. While cupcakes are cooling, make the frosting. In a stand mixer fitted with the paddle attachment, combine butter, powdered sugar, Irish cream and vanilla bean paste. Mix on high speed for 2-3 minutes, or until ingredients are combined and buttercream is nice and fluffy.
  6. 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.
  7. Store in refrigerator if not serving immediately.
Recipe Notes

Beer Pairing: Enjoy some of the same beer that you used in the cupcakes while you’re eating them!

Nutrition Facts
Chocolate Stout Cupcakes with Irish Cream Buttercream
Amount Per Serving
Calories 214 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 31mg10%
Sodium 111mg5%
Potassium 85mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 32g36%
Protein 3g6%
Vitamin A 79IU2%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

Luck o’ the blog readers right here.

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