Chocolate Stout Cupcakes with Irish Cream Buttercream
The flavor of already delicious devil's food cupcakes is boosted by adding beer to the batter and Irish cream liqueur to the frosting.
1 box devil's food cake mix (e.g. Betty Crocker® SuperMoist®)
1 1/4 cups stout beer
1/2 cup vegetable oil
Buttercream Frosting Ingredients
1/2 cup shortening
1/2 cup butter, softened
1 (1 pound) box confectioners' (powdered) sugar (4 cups)
1 teaspoon vanilla extract
3 to 4 tablespoons Irish cream liqueur
Preheat oven to 350°F (177°C). Prepare muffin pan by placing 24 foil or paper baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.
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 for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to wire 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.
Preparation Time: 25 minutes
Bake Time: 20 minutes
Cool Time: 40 minutes
Total Time: 1 hour 25 minutes
If you are using 2 (12-cup) muffin pans and baking all the cupcakes at one time, rotate the pans halfway through the baking time to ensure even baking.
Don't have a decorating bag? Simply spoon the frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.
Amount per serving: unavailable