Vegan Chocolate Stout Cupcakes With Whiskey-Chocolate Filling & Homemade Irish Cream Frosting

Vegan Chocolate Stout Cupcakes

Do you ever wonder where food bloggers get their inspiration from? Is it from magazines? TV shows? Yes, sometimes. Other bloggers? Definitely. But a lot of times, inspiration comes from everyday things, like going to the market, or a billboard or visiting friends. And I find that to be the most “exciting” source.

A couple of weeks ago, I walked into my friends Mike and Vicky’s house and the first thing I heard them say was: “We just made Guinness chocolate cupcakes with a whiskey ganache and Baileys frosting. Would you like to try them?” My first reaction was just a big “OH MY GOODNESS THAT SOUNDS AMAZING… YES!!!”. And after taking the first bite,  I don’t think amazing was the right word to describe them. If I tell you those were the most delicious cupcakes I’ve ever had, I wouldn’t be lying. My second reaction, as my brain shifted into blogger mode was, “I HAVE to make these vegan”.

So a few days later I got my hands on the recipe, and the testing began.

vegan chocolate cupcakes

The cupcake part was, well, a piece of cake. At this point I’ve “veganized” enough cake recipes to get the substitutions right… The filling also, no problem. While the original called for a heavy cream based ganache, I decided to lighten it up a bit by using a really cool trick a friend showed me a few months ago. She discovered that by whipping together simple syrup and cocoa powder, you end up with a delicious, thick and fudgy chocolate sauce!

The tricky part though, was the icing. I tried to substitute the butter for coconut oil. The result wasn’t at all what I expected: it hardened way too much when it cooled, it was heavy and difficult to pipe. I figured it needed something a bit softer, yet rich and creamy. Vegan cream cheese. That was it! We’ve worked with  GoVeggie! many times and we’ve always been happy with the results, so of course, I went with it.

I had also found a non-dairy Irish Cream that I was planning on using… Until I discovered that, although it didn’t have a dairy base, it was made with some kind of egg product. I looked online for an alternative, but nothing. I could not find a vegan Irish Cream, anywhere. So I made my own! Retested the icing using the homemade liqueur, and it came out delicious.

So there you have it! The best cupcake I’ve ever had, veganized. Mission accomplished :)

Enjoy!!

 

Vegan Chocolate Stout Cupcakes

 

Vegan Chocolate Stout Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Kosher / Vegan
Serves: 18
Ingredients
  • Cupcakes:
  • ¾ cup unsweetened almond milk
  • 3 tbsp ground flax seeds
  • 1 cup stout beer
  • ½ cup coconut oil
  • ¾ cup cocoa powder
  • 2 cups white / whole wheat flour
  • 1 cup sugar
  • 1½ tsp baking soda
  • ¾ tsp salt
  • ½ cup agave (We used wholesome sweeteners)
  • ⅔ cup plain non dairy yogurt (we used So Delicious)
  • Filling:
  • 1 cup water
  • 1 cup sugar
  • 1 cup cocoa powder
  • 4 tbsp whiskey (or to taste, see note)
  • Frosting:
  • 1½ cups plain vegan cream cheese alternative (we use GoVeggie!)
  • 3 tbsp coconut oil at room temperature
  • ¾ cup powdered sugar ( we used wholesome sweeteners)
  • 6 tbsp unsweetened cocoa powder
  • 6-7 tbsp vegan "Irish cream" (or to taste, see note, recipe follows)
  • Vegan "Irish Cream" (makes 1 cup):
  • 1 cup vanilla non-dairy coconut creamer ( we used So Delicious)
  • ¼ cup espresso (equivalent to 2 shots) or strong brewed coffee
  • 2½ tbsp whiskey
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350F. Line 18 muffin tins with foil liners and coat them with cooking spray
  2. To make the vegan Irish Cream:
  3. Combine creamer and coffee in small saucepan. Bring to a boil, reduce heat to medium and cook for about 15 minutes, stirring occasionally. Remove from heat, whisk in whiskey and vanilla extract and set aside to cool. Refrigerate until ready to use (it will thicken as it cools). Shake well before using
  4. To make the cupcakes:
  5. In a medium size bowl, combine almond milk and ground flax. Set aside
  6. Bring stout and coconut oil to simmer in a saucepan over medium heat. Add cocoa powder and whisk until smooth. Set aside to cool slightly
  7. In a large bowl, combine flour, sugar, baking soda, and salt
  8. Using an electric mixer, mix together flax mixture, non-dairy yogurt and agave at medium speed. Slowly pour in stout-chocolate mixture and mix until combined.
  9. Reduce speed to low, add flour mixture and mix until just combine ( do not overmix!)
  10. Fill liners about ¾ of the way with batter. Bake at 350F for 23-25 minutes, or until a toothpick inserted into center comes out clean. Set aside to cool completely.
  11. To make the filling:
  12. Make a simple syrup by combining water and sugar in a sauce pan, bringing the mixture to a boil and stirring constantly until the sugar is completely dissolved. Set aside to cool
  13. Whisk in cocoa powder and whiskey and mix until smooth and creamy
  14. To make the frosting:
  15. Using an electric mixer, beat together vegan cream cheese alternative, coconut oil and powdered sugar. Carefully add cocoa powder and Irish cream, alternating each one, one tablespoon at a time. Refrigerate until ready to use
  16. To assemble the cupcakes:
  17. Using a melon baller, cut out the center of the cupcakes (go about ⅔ of the way down, without cutting the bottom), saving the center pieces
  18. Fill the cupcakes about ⅔ of the way with chocolate-whiskey filling and top with the reserved center pieces
  19. Spread or pipe frosting on top and drizzle with leftover chocolate filling
Notes
You can substitute almond milk or coffee for the whiskey and liqueur if you want to avoid using alcohol

vegan chocolate cupcakes
link
Related Posts Plugin for WordPress, Blogger...

, , , , , , , , , , , , , ,

20 Responses to Vegan Chocolate Stout Cupcakes With Whiskey-Chocolate Filling & Homemade Irish Cream Frosting

  1. Ruta July 20, 2013 at 7:43 am #

    No way those are vegan! Those cupcakes both look and sound so delicious. I could really use one right now… :)

  2. Couldn't Be Parve July 21, 2013 at 1:20 am #

    The sound utterly over the top delicious. Thanks for sharing your tip for the filling, I am going to have to try that sometime, I am always looking for good dairy-free dessert tricks.
    Couldn’t Be Parve recently posted…Mocha Ice CreamMy Profile

  3. Sina @ thekosherspoon July 21, 2013 at 1:54 am #

    So decadent, i love it! I’ve never had vegan cupcakes but they look amazing
    Sina @ thekosherspoon recently posted…Beet and Goat Cheese Crostini & Beet and Pineapple GranitaMy Profile

  4. Sarah Klinkowitz July 21, 2013 at 11:24 am #

    Hello, cupcake!
    Sarah Klinkowitz recently posted…Chocolate Peanut Butter Cookie TrifleMy Profile

  5. Tamar Genger July 22, 2013 at 10:46 am #

    This looks amazing. Quite a few steps, but the flavors sound so good, I have to find time.
    Tamar Genger recently posted…Watch Chicken Roll Ups with KishksaMy Profile

  6. Alison@AliBabka July 22, 2013 at 1:19 pm #

    These look so fantastic! I’m amazed!

  7. stephanie July 22, 2013 at 7:45 pm #

    these certainly don’t look pareve!! delicious!!
    stephanie recently posted…Slow Cooker Chili Tacos and Kosher Connection’s First Birthday Linkup, Plus a GiveawayMy Profile

  8. veganmiam.com July 23, 2013 at 12:10 am #

    That looks so super good! Hey! We are staying in Valencia for a month very soon! Do you have any favourite vegan eats?
    veganmiam.com recently posted…Sweet Curried Freekeh SaladMy Profile

  9. Joanne November 26, 2014 at 8:57 pm #

    I think the filling is wrong! I have tripled checked the ingredients and it came out soupy. One cup of water must be too much.

    • Vicky & Ruth November 26, 2014 at 9:14 pm #

      Hi Joanne,
      The filling for the cupcakes is closer to a chocolate “syrup” rather than a creamy filling. The cupcakes actually absorb some of it, making them a little more moist and gooey. Hope this helps. Please let us know if you have any more questions

  10. Mary @ Fit and Fed December 9, 2014 at 9:58 pm #

    These look heavenly! I’m always up for chocolate plus stout or porter in a dessert, and I’m also a fan of Bailey’s, this has both!
    Mary @ Fit and Fed recently posted…Homemade Vegan Irish CreamMy Profile

Trackbacks/Pingbacks

  1. Sweetness Made from Home: Vegan Chocolate Cupcakes | Things To Do Yourself - DIY - July 22, 2013

    […] VEGAN CHOCOLATE STOUT CUPCAKES WITH WHISKEY-CHOCOLATE FILLING & HOMEMADE IRISH CREAM FROSTING […]

  2. Irish Cream Oat Pancakes - March 21, 2014

    […] Vegan Stout Cupcakes […]

Leave a Reply

Rate this recipe:  
CommentLuv badge