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Chocolate Stout Cupcakes

Spread cheer this Paddy's Day with these VEGAN cupcakes made with beer!

I've been making these delish cupcakes for over a decade. They get healthier, AND more delicious. They are moist and decadent... you'd never know they are vegan!


Ingredients:

  • 1/2 cup - Dark Beer (Guinness or Stout - the alcohol bakes off)

  • 1/4 cup - Vegetable Oil

  • 1/3 cup - Unsweetened Cocoa Powder

  • 1 cup - All-Purpose ORGANIC Flour (can be gluten free)

  • 1 cup - Granulated Sugar (or equivalent sweetener like Monkfruit)

  • 3/4 tsp - Baking Soda (aluminum free)

  • 1/2 tsp - Baking Powder (aluminum free)

  • 1/4 tsp - Pink Himalayan Salt

  • 1 Tbsp - Ground Flaxseed

  • 3 Tbsp - Water

  • 1/3 cup - Unsweetened Coconut Yogurt

Vegan Baileys frosting:

  • ½ cup vegan butter, room temperature

  • 3 cups organic confectioners sugar

  • 3 tbsp vegan Baileys Irish cream (omit if making this for children/minors) - replace with 1/4 tsp vanilla bean paste & 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F and line cupcake pan with liners. Use green ones for extra festiveness.

  2. In a medium saucepan combine stout and vegetable oil and bring to a boil. Reduce to a simmer and whisk in cocoa powder until smooth. Remove from heat and set aside.

  3. In a medium mixing bowl sift together flour, sugar baking soda, baking powder and salt. Set aside.

  4. In a large mixing bowl whisk together flax and water and set aside for 5 mins.

  5. Add yogurt and whisk until smooth, slowly adding in the beer mixture.

  6. Fold the flour into the batter until combined.

  7. Pour batter into liners, filling them ¾ of the way. Baking for 20- 22 minutes or until a toothpick comes out clean when inserted. Transfer to cooling racks and allow to cool for 30 mins or until cooled completely.

Make the frosting:

  1. Using a stand mixer or hand mixer, beat butter until light and fluffy.

  2. On low, add sugar ½ cup at a time, beating between additions to avoid sugar from dusting all over the counter.

  3. Beat in vegan Irish cream (OR VANILLA) and beat until mixture is smooth and spreadable. If it's too thick, add 1-2 tbsp Baileys to thin out. If too thin add more sugar 1-2 tbsp at a time.



Enjoy the LOVE & YUM (and Luck of the Irish!)


XO,

Lindz O'Neill

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