Vegan Chocolate Stout Cupcakes

  • Author:
  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour
  • Yield: 18 1x
  • Category: Dessert
  • Cuisine: Kosher / Vegan


  • Cupcakes:
  • 3/4 cup unsweetened almond milk
  • 3 tbsp ground flax seeds
  • 1 cup stout beer (for a list of vegan stouts, click here )
  • 1/2 cup coconut oil (such as Nutiva) or non-hydrogerated vegetable shortening (such as Earth Balance)
  • 3/4 cup cocoa powder
  • 2 cups white / whole wheat flour
  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup agave (We used wholesome sweeteners)
  • 2/3 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:
  • 1 1/2 cups plain vegan cream cheese alternative (we use GoVeggie!)
  • 3 tbsp coconut oil at room temperature
  • 3/4 cup powdered sugar ( we used wholesome sweeteners)
  • 6 tbsp unsweetened cocoa powder
  • 67 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)
  • 1/4 cup espresso (equivalent to 2 shots) or strong brewed coffee
  • 2 1/2 tbsp whiskey
  • 1 tsp vanilla extract


  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 3/4 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 2/3 of the way down, without cutting the bottom), saving the center pieces
  18. Fill the cupcakes about 2/3 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


You can substitute almond milk or coffee for the whiskey and liqueur if you want to avoid using alcohol