Chocolate Stout Cupcakes with Irish Cream Buttercream

I had been wanting to make Guinness cupcakes for a while now. So I finally did it. These are made with Betty Crocker cake mix, are too easy and so good. I topped them with a simple Irish cream buttercream frosting.

This recipe was developed for


Chocolate Stout Cupcakes with Irish Cream Buttercream

Yield: 24 servings

Prep Time:25 minutes

Total Time:1 hour 30 minutes


For the Cupcakes:
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 1/4 cups stout beer
1/2 cup vegetable oil
3 eggs

For the Buttercream Frosting:
1/2 cup shortening
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
1 teaspoon vanilla
3 to 4 tablespoons Irish cream liqueur


Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.

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.

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.

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.

Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.

One Response to “Chocolate Stout Cupcakes with Irish Cream Buttercream”

  1. 1
    Nessie @ bakingequalslove — November 22, 2012 @ 7:32 pm

    These look stunning! LOVE the ruffle frosting effect!! Is that using the 1M tip? Any tips on how to get such a pretty swirl? 🙂