Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting

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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!!

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!!Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting

For a more kid-friendly St Patrick’s Day treat, I have St Patty’s Rainbow Cake Pops, Rainbow Fruit Skewers with a Yogurt Fruit Dip, Irish Soda Bread Muffins and even a Shamrock Shake !

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 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!!
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4.88 from 8 votes
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Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting

189 Cals 3.5 Protein 31 Carbs 6.5 Fats
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 12 servings
COURSE: Dessert
CUISINE: American
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!!

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

Instructions

  • 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.

Nutrition

Serving: 1cupcake with frosting, Calories: 189kcal, Carbohydrates: 31g, Protein: 3.5g, Fat: 6.5g, Sodium: 214.5mg, Fiber: 1.5g, Sugar: 19.5g
WW Points Plus: 5
Keywords: baileys irish cream cupcake frosting, chocolate stout cupcakes, irish cream cupcakes, st patrick's day cupcakes, st patrick's day desserts

 

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170 comments

  1. First time making these and we loved them. I used fage nonfat yogurt instead of sour cream and didn’t use oil either -just a dab more yogurt. Used swerve sugar replacment as well. I baked them a bit longer as my toothpick test indicated, but then I may have done them a bit long–the tops were kinda hard after they cooked, but the inside cake was just right. I think it really has more to do with me using sugar replacement then and skipping the oil. The icing was a great complement–again I used swerve powdered sugar there. So anyone wondering it can work, just may not be exactly like one with the regular sugar and oil but as long as don’t expect that–it works great. Will make again. I think they would be good with a chocolate type glaze too…I like them without any icing too.

  2. These were so good! I don’t even like chocolate cake, and I would eat these without the frosting even! I couldn’t find chocolate stout so I just used Guinness. Our whole family loved them!

  3. I doubled the recipe and followed to the letter. These are moist, chocolate-y goodness! Thank you for sharing! Happy St. Patrick’s Day ☘️

  4. These cupcakes are amazing!  They were quick and easy to make.  I got 12 regular cupcakes and 9 mini cupcakes.  

    My only tip is that if you are like me, and don’t have Baileys in the pantry, go to the liquor store and buy one of those small bottles.  I had enough left over to add to a few cups of coffee 🙂

  5. Super moist cupcakes, great for the holidays! Followed the recipe exactly, but doubled the Bailey’s Irish cream.  My only critique is I wish it tasted more chocolatey.  But otherwise this was a holiday favorite when I had friends over!

  6. I made them lastweekend and they were amazing! I used a coffee stout that my husband gave me. I just made another batch today and I’m doing all Bailey’s!!! I cant wait to eat them!!

  7. I’m trying to stop my 14 year old from eating all of these so that I can have some for dessert after corned beef and cabbage. She’s on her third and asking for another. She was skeptical of the applesauce and sour cream. I used regular milk and coors beer for the cake and regular cream cheese and heavy cream for the frosting as I already had these on hand. But wait until I tell her I used my gluten free flour. Ha!