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Chocolate Stout Cupcakes with Irish Cream Buttercream
Chocolate Stout Cupcakes with Irish Cream Buttercream
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Indulge in decadent Chocolate Stout Cupcakes with Irish Cream Buttercream made easy using Betty Crocker™ devil's food cake mix. Perfect for any celebration and ready in just 90 minutes!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 1/4 cups stout beer
  • 1/2 cup vegetable oil
  • 3 eggs
  • 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans), then line 24 regular-size muffin cups with foil or paper baking cups.
  • In a large bowl, blend all cupcake ingredients using an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bowl occasionally. Distribute the batter evenly among the muffin cups.
  • Bake for 18 to 23 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool for 10 minutes, then transfer them from the pans to cooling racks to cool completely.
  • In a large bowl, blend shortening and butter until smooth using an electric mixer on low speed. Gradually mix in powdered sugar, 1 cup at a time, until combined. Stir in vanilla and 2 tablespoons of liqueur until blended. Add additional 1 to 2 tablespoons of liqueur, 1 teaspoon at a time, until frosting becomes light and fluffy.
  • Transfer the frosting into a piping bag with a #1M star tip attached. Pipe the frosting in a circular pattern on the tops of the cupcakes.

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