Vegan Stout Chocolate Cupcakes With Irish Cream Frosting

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Chocolate stout cake, whiskey spiked chocolate filling, and homemade vegan Irish cream frosting take these chocolate cupcakes to the next level of deliciousness!

Vegan Stout Chocolate Cupcakes With Irish Cream Frosting

Do you ever wonder where food bloggers get their inspiration 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 few years ago, I was visiting some friends, and the moment I walked in, an amazing smell hit my nostrils.  “We just made Guinness chocolate cupcakes with a whiskey ganache and Baileys frosting. Would you like to try them?” My first reaction was a big “OH MY GOODNESS THAT SOUNDS AMAZING… YES!!!”. And after taking the first bite,  amazing was not the right word to describe them. If I tell you those were the most delicious chocolate 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.

How Did We Come Up with Our Vegan Stout Chocolate Cupcakes With Irish Cream Frosting Recipe?

The chocolate 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 had shown 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. Like vegan cream cheese!

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 chocolate cupcakes I’ve ever had, veganized. Mission accomplished 🙂

Need to make these chocolate cupcakes alcohol free? Here’s how:

• For the chocolate cupcake batter, use seltzer water instead of stout
• For the filling, use coffee, water or plant milk instead of whiskey
• For the frosting, skip the Irish Cream and use coffee or plant milk instead

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Vegan Stout Chocolate Cupcakes With Irish Cream Frosting

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• Author: https://mayihavethatrecipe.com
• Prep Time: 35 mins
• Cook Time: 25 mins
• Total Time: 1 hour
• Yield: 18 1x
• Category: Dessert
• Method: baking
• Cuisine: Vegan American

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Description

Chocolate stout cake, whiskey spiked chocolate filling, and homemade vegan Irish cream frosting take these chocolate cupcakes to the next level of deliciousness!

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Ingredients

• Cupcakes:
• 3/4 cup unsweetened plant milk
• 3 tbsp ground flax seeds
• 1 cup stout beer (for a list of vegan stouts, click here )
• 1/2 cup coconut oil or non-hydrogerated vegetable shortening
• 3/4 cup unsweetened cocoa powder
• 2 cups all purpose flour
• 1 cup sugar
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup agave or maple syrup
• 2/3 cup plain non dairy yogurt
• Filling:
• 1 cup water
• 1 cup sugar
• 1 cup unsweetened cocoa powder
• 4 tbsp whiskey
• Frosting:
• 1 1/2 cups plain vegan cream cheese alternative
• 3 tbsp coconut oil at room temperature
• 3/4 cup confectioners’ sugar
• 6 tbsp unsweetened cocoa powder
• 6–7 tbsp vegan “Irish cream” (recipe follows)
• Vegan “Irish Cream” (makes 1 cup):
• 1 cup vanilla non-dairy coconut creamer
• 1/4 cup espresso (equivalent to 2 shots) or strong brewed coffee
• 2 1/2 tbsp whiskey
• 1 tsp vanilla extract

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Instructions

1. Preheat the 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 the 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 the 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 bowl, combine the almond milk and ground flax. Set aside
6. Bring the stout and coconut oil to simmer in a saucepan over medium heat. Add the cocoa powder and whisk until smooth. Set aside to cool slightly
7. In a large bowl, combine the flour, sugar, baking soda, and salt
8. Using an electric mixer, beat the flax mixture, non-dairy yogurt and agave at medium speed. Slowly pour in the stout-chocolate mixture and mix until combined
9. Reduce the speed to low, add the flour mixture and mix until just combined ( 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 the 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 the cocoa powder and whiskey and mix until smooth and creamy
14. To make the frosting:
15. Using an electric mixer, beat together the vegan cream cheese alternative, coconut oil and confectioners’ sugar. Carefully, add the 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 centerpieces
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. Refrigerate until ready to serve

Notes

Need to make these alcohol free? Here’s how:

• For the chocolate cupcake batter, use seltzer water instead of stout
• For the filling, use coffee, water or plant milk instead of whisky
• For the frosting, skip the Irish Cream and use coffee or plant milk instead

Nutrition

• Serving Size: 1 cupcake
• Calories: 353
• Sugar: 34
• Sodium: 193
• Fat: 14.1
• Saturated Fat: 9.1
• Unsaturated Fat: 1.8
• Trans Fat: 0
• Carbohydrates: 53.2
• Fiber: 3.8
• Protein: 4.4
• Cholesterol: 0