Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting
Yes, you read that right: there’s stout in the cupcakes and Bailey’s Irish Cream in the frosting. These are decidedly grown-up cupcakes—rich, moist chocolate cupcakes with a smooth cream cheese frosting subtly flavored with Irish cream. They were inspired by St. Patrick’s Day baking ideas and a chocolate stout cake spotted online. Using stout in chocolate baking amplifies the deep cocoa flavor and keeps the crumb tender, while a touch of Bailey’s in the frosting adds an indulgent, boozy note that pairs beautifully with the chocolate base.
These cupcakes are surprisingly simple to make and can be doubled for a larger crowd. I used a double chocolate stout that I found at my local grocery store, but a classic dry stout such as Guinness will work very well too. The recipe balances pantry staples—flour, cocoa, baking soda—with wet ingredients that include applesauce and reduced-fat sour cream to keep the cupcakes moist with less added fat. For a richer texture you can substitute full-fat sour cream if preferred.
Ingredients
For the Bailey’s frosting:
- 5.5 oz 1/3 less fat Philadelphia cream cheese, softened
- 1/2 cup powdered sugar
- 4 tsp Bailey’s Irish Cream
For the cupcakes:
- 3/4 cup plus 1 tbsp sugar
- 1 cup all-purpose flour
- 7 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 large egg
- 1/2 cup stout (room temperature)
- 4 oz unsweetened applesauce
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup reduced-fat sour cream
- 1 tsp vanilla extract
- 1 1/2 tbsp canola oil
- Cooking spray or liners (to prevent sticking)
Instructions
- Make the frosting: In a medium bowl, combine the softened cream cheese, powdered sugar and Bailey’s Irish Cream. Beat with an electric mixer until smooth and creamy. Refrigerate until ready to use so the frosting firms up slightly and is easier to pipe or spread.
- Preheat the oven to 350°F (175°C). Line a 12-cup cupcake tin with liners and lightly spray the liners with cooking spray if desired.
- In a large bowl, sift together the dry ingredients: sugar, flour, cocoa powder, salt and baking soda. Whisk to combine and break up any lumps.
- In a separate medium bowl, whisk the wet ingredients: egg, stout, applesauce, almond milk, sour cream, vanilla and canola oil. Mix until smooth and uniform.
- With a mixer or by hand, slowly add the dry mixture to the wet ingredients and mix just until combined. Do not overmix—the batter should be smooth but not dense.
- Divide the batter evenly among the 12 cupcake liners. Bake for about 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
- Allow cupcakes to cool completely on a wire rack before frosting. Frost the cooled cupcakes with the chilled Bailey’s cream cheese frosting. Garnish as desired (a light dusting of cocoa powder or chocolate shavings works nicely).
Notes and Tips
These cupcakes are great for St. Patrick’s Day gatherings, dinner parties, or any time you want a grown-up chocolate treat. The stout deepens the chocolate flavor without leaving a strong beer taste; choose a stout you enjoy drinking. If you prefer to avoid alcohol in the cupcake itself, you can substitute brewed strong coffee for the stout, but that will change the flavor profile. For the frosting, reduce or omit the Bailey’s if you want a milder cream cheese topping.
Make-ahead: The unfrosted cupcakes can be baked ahead and stored in an airtight container for up to two days at room temperature or frozen for longer storage. Frosting can be made a day in advance and kept refrigerated; bring to room temperature and re-whip briefly before spreading. Leftover frosted cupcakes should be refrigerated because of the cream cheese frosting—bring to room temperature before serving to let flavors open up.
Nutrition (per serving)
Serving size: 1 cupcake with frosting. Calories: 189 kcal; Carbohydrates: 31 g; Protein: 3.5 g; Fat: 6.5 g; Fiber: 1.5 g; Sugar: 19.5 g; Sodium: 214.5 mg.
These Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting are a delicious way to celebrate a holiday or to elevate an ordinary dessert. They balance deep chocolate notes, tender crumb and a bright, boozy cream cheese finish. If you make them, let them cool fully before frosting and consider piping the chilled frosting for a polished look. Enjoy!
