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Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking
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5 from 1 vote

Chocolate Stout Cupcakes with Irish Cream Buttercream

Stout-laced chocolate cupcakes topped with a sweet Irish Cream buttercream...Perfect for St. Patrick's Day!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: American, Irish
Servings: 12 people
Calories: 214kcal


For the cupcakes:

  • 1 cup sugar
  • ¾ cup stout beer I've used both a milk stout and Guinness, both of which worked fine!
  • 1/4 cup 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:

  • 3/4 cup unsalted butter (1 1/2 sticks) room temperature
  • 3 cups powdered sugar sifted
  • ¼ cup Irish cream such as Bailey’s, sub milk and a couple of drops of mint extract for kid-friendly version
  • 1 teaspoon vanilla bean paste


  • 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.


  1. Feel free to use any type of stout beer you prefer for this recipe.
  2. While there are many brands of Irish liqueur out there, the most well-known (and one you're likely to find at any liquor or grocery store) is Bailey's.
  3. To make this recipe kid-friendly, replace the Irish cream liqueur in the frosting with your choice of milk and a couple of drops of mint extract. The alcohol in the stout beer bakes out of the cupcakes so you don't need to worry about replacing that.
  4. Store the cupcakes in a covered container in the refrigerator for up to three days. You can also freeze the cupcakes in a covered container for up to a few months, although they may become a little drier.
  5. If you don't own piping bags and tips, you can either pipe using a resealable plastic bag with the bottom corner cut off, or you can just spread the frosting on using a spatula.


Calories: 214kcal | Carbohydrates: 43g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 111mg | Potassium: 85mg | Fiber: 1g | Sugar: 32g | Vitamin A: 79IU | Calcium: 17mg | Iron: 1mg