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!!

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.

 

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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!!

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:

  1. Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer.
  2. Refrigerate until ready to use.
  3. Preheat oven to 350°. Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).
  4. In a large bowl sift together all the dry ingredients; sugar, flour, cocoa powder, salt and baking soda.
  5. In a medium bowl combine the wet ingredients (egg through canola oil) and beat until smooth.
  6. With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined.
  7. Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool completely before frosting.

Nutrition Information

Yield: 12 servings, Serving Size: 1 cupcake with frosting

  • Amount Per Serving:
  • Freestyle Points: 8
  • Points +: 5
  • Calories: 189 calories
  • Total Fat: 6.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 214.5mg
  • Carbohydrates: 31g
  • Fiber: 1.5g
  • Sugar: 19.5g
  • Protein: 3.5g
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