Chocolate Stout Cupcakes with Irish Cream Buttercream
(from BearNakedBaker’s recipe box)
Source: BNB
Prep time: 25 minutes
Cook time: 60 minutes
Serves 24 people
Categories: Cakes
Ingredients
- Cupcakes
- 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
- 1 1/4 cups stout beer
- 1/2 cup vegetable oil
- 3 eggs
- Buttercream Frosting
- 1/2 Cream Cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 3 to 4 tablespoons Irish cream liqueur
Directions
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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.
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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.
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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.
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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.
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Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.