Mar 11, 2012

Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting



Yes, you read that right, there is ale in the cupcakes and Bailey's in the frosting! I guess it's safe to call these grown-up cupcakes, and boy are they good!!


St. Patrick's Day inspired me to create this skinny adult treat. Pinterest can be such a time suck, but it also sparks creativity. After seeing this chocolate stout cake on Ambrosia Baking, a light bulb lit up in my head. I could mess around with my last chocolate cake recipes and use beer in the mix. I found the Double Chocolate Stout in Trader Joe's, but Guinness would work too.


As for the frosting, I knew I wanted to use Bailey's, but I couldn't imagine just how good they would be when combined.

Folks, this was a big success, so if you have a St Patrick's Day party to go to I highly recommend bringing these. You can double the recipe for more.



Chocolate Stout Cupcakes with Baileys Cream Cheese Frosting
Skinnytaste.com
Servings: 12 • Serving Size: 1 cupcake w frosting • Old Points: 4 pts • Points+: 5 pts
Calories: 188.9 • Fat: 6.3 g • Protein: 3.3 g • Carb: 31.1 g • Fiber: 1.5 g • Sugar: 19.4 g
Sodium: 214.3 mg (without salt)

Ingredients:

For the Bailey's frosting:

  • 5.5 oz 1/3 less fat Philly Cream Cheese, softened
  • 1/2 cup powdered sugar
  • 4 tsp Bailey's Irish Cream
For the cupcakes:
  • 3/4 cup + 1 tbsp sugar
  • 1 cup flour
  • 7 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 egg
  • 1/2 cup stout
  • 4 oz unsweetened apple sauce
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup reduced fat sour cream
  • 1 tsp vanilla
  • 1 1/2 tbsp canola oil
  • cooking spray

Directions:

Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer. Refrigerate until ready to use.

Preheat oven to 350°. Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).


In a large bowl sift together all the dry ingredients; sugar, flour, cocoa powder, salt and baking soda.


In a medium bowl combine the wet ingredients (egg through canola oil) and beat until smooth.

With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined. Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

158 comments :

  1. these look amazing! i can't wait to make these next week with some corned beef and cabbage! thanks :)

    ReplyDelete
  2. Yum! These look delicious!

    ReplyDelete
  3. These look sooo delicious!
    I was just scanning your website little over an hour ago to make cupcakes for this St Patty's Day - decided on the Diet Soda cupcake w/skinny cream cheese frosting.
    Well. This might just top that!

    ReplyDelete
    Replies
    1. I wonder if I can I use Greek style yogurt instead of sour cream??...

      Delete
    2. St PaDDy's

      Delete
    3. I tested them with Greek yogurt but they stuck to the liners. I had better success with the sour cream. It still works though.

      Delete
  4. Is there something I can use as a substitute for the vanilla almond milk? Thanks in advance!

    ReplyDelete
    Replies
    1. Sure, you can use skim milk.

      Delete
    2. I was wondering the same thing... after the fact. I have a friend with a serious nut allergy so almond milk just won't do. Is there a reason you chose the almond over skim in the first place? Calorie content? Flavor? Just curious. Thanks!

      Delete
  5. do they taste like beer?

    ReplyDelete
    Replies
    1. very strong guiness flavor

      Delete
    2. I think the taste is subtle, but it's there. I love the flavor.

      Delete
    3. Love Youngs. I always have it in fridge but never thought about adding it to cupcakes. Well worth the added calories.

      Delete
    4. is there any other place i can find youngs? i'm about an hour away from trader joes and i'm not a huge fan of guinness.

      Delete
    5. They sell it at the beer store near me.

      Delete
    6. Cost Plus World Market has 4 packs and individual bottles of the Youngs.

      Delete
  6. My mouth is watering from your photos! I love the combination of chocolate stout with Bailey's. These sound like a must-try!

    ReplyDelete
  7. Oh. My. Chocolate and beer and Baileys? Why oh why did I give up desserts for Lent?

    ReplyDelete
  8. Good luck on the fitness mag contest! You have my vote!!


    www.communicatefitness.blogspot.com

    ReplyDelete
  9. Wow, If I hadn't already had my cheat meal for the week i'd be all over these! Next Sunday it is!!

    ReplyDelete
  10. WOW these look AMAZING!!! YUM!

    ReplyDelete
  11. these look delicious!! I must try these this coming weekend!
    Thanks for the great recipe :)

    ReplyDelete
  12. never thought to make these cupcakes. they are my hubby's favorite birthday cake. i am totally stoked right now.

    thanks!

    ReplyDelete
  13. WOW! So excitd to make these!

    ReplyDelete
  14. I've never understood how chocolate and stout could work so well together, but it does! Love the combo with the bailey's frosting.

    ReplyDelete
  15. I made these tonight with Guiness, not chocolate stout, the cupcakes took 25 min to cook. The frosting BARELY was enough for a little bit on each cupcake, also the thickness, even after refridgeration never thickened up enough. I would recommend using 8oz cream cheese and a little more powder sugar. The flavor is delicious, but just needs some minor tweeks.

    ReplyDelete
    Replies
    1. I guess it depends on how much frosting you use but this makes 1 cup of frosting for 12 cupcakes.

      Delete
    2. If you look at the picture, the top of the cupcake isn't entirely covered so maybe that's where you're coming up short? I made a double batch of these last night and actually threw away some of my frosting because i made a little circle on top that covered probably 2/3's, and even put an extra little dollop in the middle and that's all I needed. I do agree about adding more powdered sugar but only if you want a stiff frosting. My frosting is not by any means stiff but its not oozy either. I put it in the fridge while i made the batter and then put it in a piping bag while the first batch was cooking and it was fine. I used the 5.5oz of cream cheese too.

      Also, maybe it would be good to note that you should fill the cupcake liners 3/4 of the way up. I wasn't sure how to portion these out so i just guessed and guessed correctly. But it did cross my mind.

      THESE WERE SOOOOO GOOODDDD!!!! :) :) :)

      Delete
  16. What's the purpose of the almond milk? They only come in 2L at my store and I don't want to buy so much for only 1/4 cup! Can you suggest a reasonable substitute?

    ReplyDelete
    Replies
    1. You could use skim milk, I just happen to keep almond milk on hand for my green smoothies!

      Delete
  17. thanks for the tip on where to find the stout.

    ReplyDelete
  18. These look so delicious - I love the idea of using stout in cupcakes.

    ReplyDelete
  19. I ran across a recipe on the blog Nook & Pantry the other day for cupcakes quite like these. I was so excited to see your cupcakes this morning so I can make them today and feel better knowing the point value. Thanks for your recipes!

    ReplyDelete
    Replies
    1. I was inspired by the recipes online using Stout, but I my version is completely unique and light!

      Delete
  20. I have been making a version of these cupcakes for the last 5 yrs & they are always a HUGE hit!! I seem to end up making them for funerals a lot lately... the alcohol must help them get through the rough day! :-)

    ReplyDelete
  21. Holy amazing! Looks super yummy!! Great recipe!

    ReplyDelete
  22. We made these last night for a small dinner party and everyone loved them! The Bailey's in the frosting is so good! - ANN

    ReplyDelete
  23. I'm going to try this for the office crew and this Friday at the Legion. Thanks for sharing!

    ReplyDelete
  24. Can I make these in a babycakes machine? WoW!!

    ReplyDelete
  25. in the photos, is that extra frosting used? or is that one recipe?

    ReplyDelete
    Replies
    1. thanks...i ended up making these for my ww meeting since it was on st patrick's day...i made them mini and when i calculated them they were 1 point...i thought that was amazing..the flavor was great..and plenty of frosting...thanks for another great recipe...your website has carried through my ww journey... : )

      Delete
  26. I'm not a beer girl but I like the idea of the Bailey's frosting on other cupcakes- how many points plus is just the frosting? My WW friends and I ADORE your site - thank you so much for the most wonderful recipes!!

    ReplyDelete
    Replies
    1. Sorry, I'm not sure what the frosting is alone, you'll have to see in recipe builder.

      Delete
  27. Pretty cupcakes with alcohol in them? Woohoo! Love the cupcake liners.

    ReplyDelete
  28. Hurray!!!! I was hoping you'd do a skinny version of these!! :D

    ReplyDelete
  29. OMG...I am so happy to find a lightened up version. I have been making "Boozy Cupcakes" for a while now, but usually for other people. Now I can indulge. If you want to go total "Irish Car-bomb", poke holes in the cupcakes and drizzle with a syrup made from 1/2 cup sugar and 1/2 cup irish whiskey boiled 5 minutes and cooled. just 1/2 teaspoon does the job.

    ReplyDelete
    Replies
    1. I should have read all the posts before I made these. The whiskey syrup sounds GREAT!!! I will definitely be making these again. I haven't tried them yet, but as I was scooping them into cupcake cups, I was think I should have adjusted for altitude (I live at 9000 feet). So I'll see how these ones are and then make them again.

      Delete
  30. Gina -- THANK YOU, THANK YOU, THANK YOU!! I think I will just make the frosting and eat it (love Bailey's) w/o cupcakes. ;) I bet the frosting would also be good on your chocolate/pumpkin cupcakes. Or ....

    Thanks for all you do.

    ReplyDelete
  31. What can you use in place of the Stout if you don't have or can't find it. Would Kahlua work?

    ReplyDelete
    Replies
    1. I think that would change the recipe, any dark beer would work.

      Delete
  32. OMG! I love Baileys and I love chocolate! I will be making these for sure :) And skinny...are you sure?! Love this website!

    ReplyDelete
  33. Could you replace the Sugar with splenda?

    ReplyDelete
    Replies
    1. Because the recipe calls for powdered sugar, splenda or stevia would end up giving you a different texture (it would be more grainy). If anyone finds a powdered splenda or powdered stevia, PLEASE share because that would be amazing!

      Delete
    2. You can make powdered sugar by grinding an amount of regular sugar to the amount of powdered sugar you're seeking (in a food processor)until it is a powder and adding about 1 tsp of corn starch per cup of sugar. I would imagine you could do the same with splenda or stevia.

      Delete
    3. Splenda reduces healthy gut flora in lab studies - I would avoid Splenda (sucralose) at all costs. Only thing worse than Splenda is aspartame (aka AminoSweet, aka Nutrasweet)

      Delete
  34. Wow...these sound delish! I wonder if the non-fat Bailey's coffee creamer would work as a substitute for the grown-up stuff if one wanted to make the frosting without alcohol?

    ReplyDelete
  35. Ideas on replacing the stout? I suppose normal beer is pointless. I just don't know what to do with the rest, as neither my hubby or I drink dark beer like Guiness. Maybe I can find it in just one big can...like some of the ghetto (ha..joking..kind of) beer stores have. Thanks!

    ReplyDelete
    Replies
    1. You can find a can of Guinness in some grocery stores and Gas stations. I like to simmer brats in Guinness then put them on the grill. They stay juicy with amazing flavor. You could also use the leftover beer to make beer bread or drop biscuits. Just add the beer to a some Bisquick until its thick then use a spoon to drop some dough on a baking sheet and bake according to biscuit directions on the Bisquick box. I dont like drinking beer but cooking with it is fun. Add it to a steak marinade, that is yummy also.

      Delete
    2. I only bought one can, many stores will allow you to buy just one. Beer is not something I normally drink often.

      Delete
    3. Trader Joes and Cost Plus World Market is a great place to find single beers. More high end grocery stores are often carrying individuals of microbrews. I'm sure you can find a stout or a porter among them that would work if you couldn't locate Guinness or Youngs.

      Delete
  36. Can you make this into an actual cake instead of cupcakes?

    ReplyDelete
    Replies
    1. Sure, a small 8 x 8 pan would work.

      Delete
  37. So excited to try this recipe. I plan on making a batch with chocolate stout and a batch with Guinness. My only question is why did you need to add oil to the batter if you have applesauce in the batter? I never add oil to cupcakes or cakes anymore because I just substitute with applesauce. Love the recipes!

    ReplyDelete
    Replies
    1. I liked the texture/flavor better with the oil.

      Delete
  38. YUM! these sound [and look] awesome!! my husband would go gah-gah for these! Thanks for posting, as always :)

    www.thedailydeelight.blogspot.com

    ReplyDelete
  39. Ok, I think I'll pass on these - the Young's would never make it into the cake!

    ReplyDelete
  40. Do you know how many points just the frosting would be?

    ReplyDelete
  41. If I wanted to make mini cupcakes with this recipe, how much should I reduced the baking time?

    ReplyDelete
    Replies
    1. I'm not sure, maybe 8 minutes less? Keep an eye on them to be sure.

      Delete
  42. Thanks for this recipe for chocolate stout cupcakes with Baileys cream cheese frosting. They look amazing.

    ReplyDelete
  43. Instead of making the actual cake from scratch, can you use a box mix and add in the stout? These look amazing, but I am kind of in a time crunch so I thought that would be easier!

    ReplyDelete
  44. Around this time of year, I ALWAYS crave my fave chocolate cake (guiness cake) but I hate to make it because it's SUPER high in points. I thought, lemme wander over to Gina's site because just MAYBE she has figured out how to make these w/out crashing the diet. And you have! Thank you!

    ReplyDelete
  45. do you have any recipe for a butter cream that I can add vodka or chombard in?

    ReplyDelete
  46. I made these for my coworkers and I had a great reaction. Before I made it, I was worried the taste of the stout would be either too much or the chocolate would overpower it. It was a perfect balance and also the cake was perfectly moist. I used special dark chocolate baking cocoa instead & loved it. Even the women at work loved it. Thank goodness I had no leftovers otherwise I would be in trouble if I had to have brought them home!

    ReplyDelete
  47. Do you have to keep these cupcakes refrigerated since the frosting is made of cream cheese? Thank you!

    ReplyDelete
  48. Yay, I'm making these for my mom's birthday, which just happens to be St. Patrick's Day!

    ReplyDelete
  49. Yum! Super moist and great flavor. The only thing is mine stuck to the cupcake wrapper and I did spray the wrappers with cooking spray. Any suggestions? Maybe I just needed more cooking spray.

    ReplyDelete
  50. I love using Baileys in dessert. These are my idea of cupcake heaven!

    ReplyDelete
  51. I bet these would taste great with the flavored Baileys (especially the mint)...I might be making a few batches of this recipe this weekend! Thanks for the recipe!

    ReplyDelete
  52. Has anyone tried this with mint Baileys? I wanted to add in some thin mints as a topper, but I don't want it to clash with the stout.

    ReplyDelete
  53. I followed directions exactly (using Brooklyn Brewery dark chocolate stout). I make 24 mini cupcakes and had enough left over batter for 4 regular size. (Mini’s took 15 min at 350 and regulars took 25 at 350).

    The only variation I made was with the frosting. I used 7 tsp baileys because I found the cream cheese too strong and wanted more of a baileys flavor.

    ReplyDelete
  54. I'd like to make these as mini cupcakes. How long would I cook them, do you think? (And, would I need to adjust the temp?) Thanks!

    ReplyDelete
    Replies
    1. I made mini cupcakes and cooked them for 14 min(set timer to 10 and check then set for 3 more till done)it made 37 minis

      Delete
  55. Thanks! These are so moist, not too sweet, and with a tiny bit of tartness from the beer and maybe the sour cream. They smelled delish in the oven too. I can't figure out why people would make cake without a hidden fruit or veggie!! Makes all the difference. Found the recipe on punchfork, but I'll be visiting your site again for sure!

    ReplyDelete
  56. MADE THESE LAST NIGHT! USED WHAT I HAD WHICH WAS REG CREAM CHEESE, REG SOUR CREAM, REG MILK & GUINNESS. ALSO USED A WHOLE BOTTLE(AIRLINE SIZE)OF THE BAILEY'S AND JUST ADDED A LITTLE MORE POWDERED SUGAR TO THICKEN IT UP. WE RATE THEM AS AN 8 ON A SCALE OF 1-10!!! SOMEONE TOLD ME THEY ARE CALLED AN IRISH CAR BOMB CUPCAKE!

    ReplyDelete
  57. Believe it or not, these came in my email overnight of the same night my husband asked if I would make up some Guinness Cakes for his work potluck. He works overnights also, so I woke up to both emails. Guess what his crew is getting? Thanks for the recipe!

    ReplyDelete
  58. AP or self rising flour?

    ReplyDelete
  59. i JUST made these! Delicious!! The cupcakes DO stick, however, to the liners. I sprayed a good amount of cooking spray on them first, too, so make sure you spray them down VERY well before you pour the batter. I didn't have baileys, so I used cafe patron, and it tastes amazing!

    ReplyDelete
  60. this recipe looks delicious so i included it on a St. Patty's Day blog post! I used one of your pics, gave you credit and linked it back to here. thanks! here's the post - http://wp.me/p1cn3Q-sQ

    ReplyDelete
  61. Chocolate + Bailey = this is a must try recipe!! Thanks for sharing it, I linked it in a serie I’m writing for my blog (http://rock-n-roll-stops-the-traffic.blogspot.com/2012/03/diy-from-head-to-toe-3-special-edition.html), I hope you don’t mind! :)

    ReplyDelete
  62. Made these last night & they're fantastic! I had plenty of frosting to generously top each one. I stored the frosting in a container overnight and frosted them this morning. Thanks, Gina!

    ReplyDelete
  63. Made these today and OMG are they good! I doubled the recipe and had a lot of frosting left over. Also I used Sam Adams Chocolate bock beer and it seemed to work well. I think I will be making these every year now!

    ReplyDelete
  64. Just made these for a party tonight and HAD to try one. They are sooo moist and delicious. Also, thanks for the tip on spraying the papers - I never thought to do that! Now they don't get stuck!

    ReplyDelete
  65. I just made these cupcakes and they are delish! I wasn't sure about the batter taste before I baked them but they are very good. The frosting with Baileys ......need I say more! I recipe to keep!

    ReplyDelete
  66. Can I use whole wheat pastry flour and Sugar in the Raw for the cupcakes?

    ReplyDelete
  67. Hi Gina- I love your blog. I just made these cupcakes and I am having a little trouble as they didn't rise well. Any thoughts? I'm going to try a second batch. Thanks!

    ReplyDelete
  68. I managed to find that same Double Chocolate Stout! So much leftover, though. Cupcakes are in the oven and smell amazing. Can't wait to taste test. :)

    ReplyDelete
  69. I found Youngs double chocolate stout at Wegmans, right next to the Guiness. I can't wait to make these tonight!

    ReplyDelete
  70. Does baking 'kill' the alcohol like cooking it does? If not can I add a little oil to a small batch of batter to make it kid friendly?

    ReplyDelete
  71. Oh man! I just made these last night: http://www.familyfreshmeals.com/2012/03/guinness-chocolate-cupcake-with-baileys.html
    I wish I had seen this "skinny" version first!!

    ReplyDelete
  72. i made these following the diet soda cake recipe but used the guinness instead of the soda. it yielded 18 cupcakes but the turned out great.

    ReplyDelete
  73. I sprayed foil cupcake liners and they basically fell off the cupcakes. Couldn't find Youngs at my TJ's or World Market but used a different one from TJ's. Very yummy! Love the recipes on this site. My daughters and I are HUGE fans. Thank you for all you do <3

    ReplyDelete
  74. These were a big hit! There was a subtle beer taste to the cupcake which was great. And I love bailey's. I made 1 and a half of the recipe and made a dozen regular cupcakes and a dozen minis. I definitely had enough frosting - sure I'd love twice as much but then they wouldn't be skinny :).

    ReplyDelete
  75. Made them yesterday!!!! Soooooo good Gina :)
    Thank you!!!!

    ReplyDelete
  76. Yum, yum, yum! I will tell you, I kicked it up an extra notch though. I made a whisky ganache using 4oz bittersweet chocolate, 1/3c heavy cream, 1tbsp butter, and 1tsp whisky. That made more than enough ganache for 24 cupcakes. Only added 1 point per cupcake too and SO worth it! Thank you for your awesome inspirations~!

    ReplyDelete
  77. This recipe is SOOOOO good! I put a little more Bailey's then what was required, and they were DELICIOUS. Did not taste diet at all!

    ReplyDelete
  78. Made these tonight; they were incredibly delicious!

    ReplyDelete
  79. Made this for a St. Paddy's party and they are amazing! I've never had such perfectly domed, perfectly cooked cupcake before and the flavor was outstanding. I will definately make them again!

    ReplyDelete
  80. These were GREAT! Thank you for the recipe! I haven't had a cupcake come out this perfectly in ages... I will definitely be back for more of your tasty treats!

    ReplyDelete
  81. Made these yesterday for a St. Paddy's Day party. They were so good! Everyone who ate 1 ended up eating 2 or 3.... good thing I made more than 1 batch! :)

    ReplyDelete
  82. Very good. Hubs couldn't tell they were low-fat! And I *love* the frosting. Might be my new go-to!

    ReplyDelete
  83. These were SO amazing. I love how they aren't too sweet. It was so surprising, usually when you think chocolate cupcakes, I think that delicious, really sweet, cavity finding, cake. But these were just the right sweetness, especially when paired with the AMAZING frosting. I also saw a few comments saying the frosting didn't set, or wasn't a big enough batch, I ended up using the whole 8 oz's and the amounts listed for the baileys and sugar (and green food coloring), and they set up, and tasted great. Not sure what could've went wrong! I had plenty for mine :)

    ReplyDelete
  84. What a great idea! I made these this weekend for a St. Patty's party and everyone loved them :) I couldn't afford so many ingredients so I used Duncan Hines Chocolate Fudge cake mix and used applesauce instead of oil. It made them so moist and yummy! I made 24 cupcakes and used 8 oz cream cheese, about 3/4 cup of powdered sugar and 2 Tbsp of Bailey's and it wasn't a ton of frosting on each but enough to get the flavor.

    ReplyDelete
  85. First, I want to say that these tasted amazing. I made them for my friend's 30th birthday party this past weekend. However, like another commenter here, mine didn't rise. My baking soda wasn't old. I did use skim milk instead of almond, but I'm not sure if that would've made a huge difference. Also for people who couldn't find the chocolate stout, I ended up using Guiness Extra Stout. I was worried that the flavor would taste way too much beer, but it was very tasty.

    ReplyDelete
  86. The icing was very thin and running but good ...... it did not look like yours !!!

    ReplyDelete
    Replies
    1. Hope you didn't use fat free cream cheese! That will make it runny.

      Delete
  87. These were so good! Everyone loved them at my st.patrick's day party. Thanks for the idea!

    ReplyDelete
  88. I made these this weekend and they were really good. I will make them every St Paddy's for sure!

    ReplyDelete
  89. YUM! Made these yesterday using the Guinness and Baileys! Made them again today with McSorleys and chocolate vodka in the frosting! Waiting for them to cool, hope they are just as good!

    ReplyDelete
  90. I made these this weekend and they are soooo good!! They were a HUGE hit with everyone! No one believed me when I said they were skinny cupcakes.

    I just discovered your site and LOVE it!!!

    ReplyDelete
  91. These sound so good. I am just wondering if I could substitute the apple sauce with something else.Thank you very much for all the wonderful recipes.

    ReplyDelete
    Replies
    1. U cant taste the applesauce at all..it just makes the cupcake supermoist without the oil...must try.

      Delete
  92. I used almond milk because I always have it on hand. But you can use fat free milk instead.

    ReplyDelete
  93. I used almond milk because it's low in points, and I like to keep it on hand.You can use fat free milk instead.

    ReplyDelete
  94. I made these last night and they came out great! I think next time I'll make them without the frosting, I liked the frosting but I think having the unfrosted cupcake would be yummy. I absolutely love the flavor of the cupcake itself! Delicious!

    ReplyDelete
  95. These were wonderful! Hubby was a bit reluctant to give up a portion of his stout, but I won him over with the end result. Thanks for the wonderful recipes

    ReplyDelete
  96. Just made these last night and they're delicious. My wife, who isn't a stout fan, enjoyed them too.

    ReplyDelete
  97. Hey!

    The hubby, best man, and hungry speech pathologists I work with enjoyed the moistness of the cake and flavors.

    I felt like they were very dense though, mine did not rise either. I rarely have had that issue with baking cupcakes. :/ my frosting wasn't runny but it was closer on the glaze side then frosting side in my opinion.

    ReplyDelete
  98. Gina...first of all let me say  I LOVE your website!!!  I used this recipe for a Xmas bundt cake!  Delish!!!  I just doubled the recipe and baked it for about 45-50 min in a bundt pan at the same temperature.  I doubled the frosting too (and quadrupled the Bailey's :).  I drizzled it over the cake and had tons left over.  It was a hit!!  Next time, I will probably won't double the frosting recipe (but still use twice the Bailey's!)...although if one wanted to completely frost the cake, I would probably want to keep the frosting doubled.   Thank you, thank you!! And Merry Christmas!!

    ReplyDelete
  99. Hi, I check your new stuff regularly. Your writing style is awesome, keep up
    the good work!
    my page - salespeople seo

    ReplyDelete
  100. if you wanted to make a non alcoholic version..what would you use in the cupcakes to relpace the stout? or just omit it?

    ReplyDelete
  101. For the stout, can't I use Guinness? And for the 'almond milk', can't I substitute for regular whole milk? As the same with using regular sour cream? I'm not into all that 'fat free stuff'.

    ReplyDelete
  102. Gina, I am allergic to almonds--would soy milk work?

    ReplyDelete
  103. Do you think the left over cupcakes would freeze well?

    ReplyDelete
  104. OH MAN!!!!! I made these yesterday and was going to give half of them to my Dad and his girlfriend....I ended up only bringing 4 of them to their house tonight because they were too good to give away!!!!! LOVE LOVE LOVE them! Gina you win again! :) Everything I make of yours is a winner!!! Thanks agaiN! Can't wait to make these again.

    ReplyDelete
  105. I made these yesterday for St. Patty's Day and they were great! I have two left. Even my picky mother ate two of these!

    ReplyDelete
  106. Because the sodium is so high in these - could you use regular sour cream/cream cheese - rather than the low fat version to keep the sodium lower?

    ReplyDelete
  107. Where did you purchase the baking cups and shamrock sprinkles? I cannot find them anywhere except for online for RIDICULOUS prices! :o

    ReplyDelete
  108. Can you replace the chocolate stout for "dekuyper chocolate"? No where in the town I live carries stout.

    ReplyDelete
  109. Any thoughts on a replacement for the beer if I wanted to make these for kids?

    ReplyDelete
  110. Made these tonight and they came out so good!! I was quite impressed with myself. They were quite a hit with my crowd. Thanks so much for sharing!! That bailey's frosting was just too yummy.

    ReplyDelete
  111. SO making these this weekend with my friend. Perfect St. Patty's Day treat! Also it's always great to have an excuse to buy Bailey's.

    ReplyDelete
  112. any suggestions on how to make these gluten free?????

    ReplyDelete
  113. How do you store these and how long do they last? Do you refrigerate them?

    ReplyDelete
    Replies
    1. I refrigerated half of mine to firm up the frosting for easier transporting. The rest I kept in Tupperware and they lasted a week (possibly longer but they were eaten by then).

      Delete
  114. I made these for St. Patty's Day this year and brought a bunch to the office--they were a huge hit! I kept a few for myself too. Very delicious!

    ReplyDelete
  115. WOW! No one believed they were low fat! I used a vanilla porter since I did not have a chocolate stout on hand...it worked well.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.