“Stout Cupcakes with Irish Cream Frosting”

I’m in cupcake mode again and these little darlings are so awesome. Sent these to work with my husband several ago. What says Happy St. Patricks Day better than Irish Cream and Stout Beer? Today is the official holiday but hey, who says we can’t celebrate all weekend long. Bake up these Stout Cupcakes with Irish Cream Frosting. These cupcakes can be made kid friendly as well and make a great weekend project.

When we think of stout beer, Guinness comes to mind. But I found one I actually enjoy drinking and cooking with as well, Laguintas Imperial. There are many stout beers available so you need to try them to find one you enjoy drinking and then it makes a great cooking beer. Stout is smooth, low in alcohol and has a lovely roasted flavor at the end. When used in baked goods and stews that flavor comes through. You may even taste chocolate and coffee notes which may enhance sweet notes.

Stout Cupcakes with Irish Cream Frosting

Molasses and the stout make these cupcakes look like gingerbread and actually have a similar taste. Infused with a finely grated orange zest takes these cupcakes to another level. Shall we talk about the frosting, my fellow foodies? For a different spin on the vanilla buttercream, I added Irish Cream Liqueur to the frosting. To make them kid friendly, I boil the alcohol out. Depending on how much you add, your frosting will become a glaze and that works. You’ll love them either way but you be the judge. Sprinkle with finely grated orange zest and dessert is served.

You’ll want to just pop a whole cupcake in your mouth the first time you eat one. They have a deliciously moist texture with an unexpected flavor of orange and warm spice. These go marvelously with a cup of coffee and will surely be a treat your whole family will love. Enjoy!

Stout Cupcakes with Irish Cream Frosting

Stout Cupcakes with Irish Cream Frosting

3 3/4 cups unbleached all-purpose flour

1/2 t. plus 1/8 t. baking soda

1 3/4 t. baking powder

1 1/4 t. kosher salt

1 T. ground cinnamon (I use Vietnamese)

1 1/4 t. fresh ground nutmeg

1 1/4 cups vegetable oil

1 1/4 cups unsulfured molasses (I use Grandmas)

1/2 cup plus 1 T. packed light brown sugar

2 large eggs plus 1 egg yolk

1 T. plus 1 t. grated orange zest

1 1/4 cup stout beer, poured and settled for 20 minutes (I use Laguintas Imperial)

Irish Cream Frosting

Your favorite vanilla buttercream frosting recipe or store-bought vanilla frosting

1/2 cup McCleary Irish Cream Liqueur, boiled and reduced by half, cooled

Orange zest, for garnish

Heat oven to 350 degrees. Line 26-28 standard muffin tins with cupcake liners. In a medium bowl, combine flour baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.

Using an electric mixer on medium-low speed, beat oil, molasses, brown sugar, eggs and egg yolk, zest and stout until combined. Reduce mixer speed to low. Gradually add in flour mixture, beating until just combined, scraping down sides.

Divide batter into prepared muffin tins, filling 3/4 full. Bake cupcakes for about 20 minutes or until toothpick inserted comes out clean. Let sit in pan for 5 minutes then remove cupcakes to cooling racks until completely cool.

For frosting, in a small saucepan, boil Irish cream for 10 minutes to remove alcohol and reduce by half. Add Irish by tablespoon at a time to reach desired flavor in frosting. Frost cooled cupcakes and sprinkle tops with orange zest.

Note the more Irish cream added the thinner the frosting will become creating a glaze instead of frosting. This is fine if so desired.

Irish cream can also be added full strength if you are just serving adults. Add by tablespoon at a time to reach desired flavor.