For a richer flavor, use a high-quality dark cocoa powder. If you don't have Irish stout beer, you can substitute with another dark stout or porter. Be careful not to overbake the cupcakes, as they can become dry. For an extra touch of Irish flavor, brush the cooled cupcakes with a simple syrup made with Irish whiskey before frosting.
Irish Cocktail Cupcakes
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 5 mins
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SERVING18 People
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VIEWS15
Experience the spirited flavors of a classic Irish cocktail in every bite! These moist, dark chocolate cupcakes are infused with the rich essence of stout beer and topped with a luscious Irish cream and whiskey frosting. A delightful indulgence perfect for St. Patrick's Day or any celebration.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol54 mg
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Fiber2 g
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Protein3 g
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Saturated Fat9 g
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Sodium198 mg
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Sugar44 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02
Step
5 mins
In a large saucepan set over low heat, combine the Irish stout beer and butter. Heat until the butter is completely melted, stirring occasionally. Remove from the heat and whisk in the dark brown sugar and cocoa powder until smooth. (5 minutes)
03
Step
3 mins
In a separate bowl, whisk together the sour cream, eggs, and vanilla extract. Pour this mixture into the saucepan with the beer mixture and stir until a smooth, unified batter forms. (3 minutes)
04
Step
5 mins
In another bowl, whisk together the all-purpose flour and baking soda. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. (5 minutes)
05
Step
2 mins
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full. (2 minutes)
06
Step
25 mins
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. (25 minutes)
07
Step
10 mins
Allow the cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
08
Step
3 mins
While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed until light and fluffy. (3 minutes)
09
Step
2 mins
Reduce the mixer speed to low and gradually mix in the Irish cream liqueur and Irish whiskey, adjusting the amount to your taste preference. (2 minutes)
10
Step
5 mins
Gradually add the confectioners' sugar, one cup at a time, mixing on low speed until the frosting is smooth, creamy, and well combined. (5 minutes)
11
Step
0 mins
Once the cupcakes are completely cool, frost them generously with the Irish cream frosting. Garnish with sprinkles, chocolate shavings, or a dusting of cocoa powder, if desired.
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RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lelah Mclaughlin
Jun 17, 2025These cupcakes were a huge hit at our St. Patrick's Day party! Everyone loved the combination of chocolate and Irish cream.
Rozella Goodwinkovacek
Jun 11, 2025My family devoured these! I will definitely be making them again.
Camylle Moore
May 29, 2025I was a bit hesitant about the stout beer in the cupcakes, but it added such a wonderful depth of flavor. The frosting was perfect!
Merritt Wilderman
May 17, 2025Easy to follow recipe and the cupcakes turned out amazing! I added a little extra Irish whiskey to the frosting for an extra kick.