Stout n' Bailey (Chocolate Stout Cupcakes with Bailey's Irish Cream Frosting)

When people think of St. Patrick's Day they think of Corned Beef, Irish Soda Bread and Beer.  So why not shake things up a bit by making some super easy and super delicious Stout and Baileys Cupcakes. The are the perfect sweet treat at the end of your corned beef and cabbage rainbow.

This cupcake is so delicious that it may just make you want to dance the jig, sing a ditty, and kiss an Irishman!

Stout and Baileys Cupcakes














Active Prep Time: 20 min
Inactive Prep: 30 min
Serves: 12

 Ingredients:

1/2 cup Non Dairy Milk (Rice Milk, Almond Milk, or Soy Milk)
1 tsp Apple Cider Vinegar
1/2 cup Stout Beer  - preferably Chocolate Stout
1/3 cup oil
1 tsp vanilla
3/4 cup sugar
1 cup flour
1/3 + 2 tbsp cocoa 
3/4 baking soda
1/2 baking powder
1/4 salt

Directions:

Preheat oven to 350

In a liquid measuring cup pour the non-dairy milk and the teaspoon of apple cider vinegar.  Put aside. Meanwhile sift together all of the dry ingredients and put aside.  In the bowl of a mixer, pour in the "milk", the oil, the sugar, and vanilla and mix together. Slowly pour in the stout beer then add in dry ingredients and mix until incorporated.  Do not over mix. Pour into cupcake tins and bake for 15-20 minutes or until a toothpick comes out clean.

Baileys Buttercream 

Ingredients:

1/2 cup of Butter - one stick cold the other cool
4 cups Confectioners Sugar - sifted
1.7 Ounces of Baileys Irish Cream


Directions:

In a stand mixer, place the butter and give it a quick mix. Add half of the Baileys and incorporate. Add the confectioners sugar 2 cups at a time and slowly add the rest of the Baileys.  Whip for 3-5 minutes until the frosting is creamy and whipped texture.

When the cupcakes are completely cooled, decorate your cupcakes as festively as you like!

Erin Go Braugh!

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