Vegan Chocolate Cupcakes With Irish Cream Frosting

These decadent vegan chocolate cupcakes are made with stout beer, filled with chocolate whiskey sauce and an Irish Cream frosting to finish it all off. It’s a grown-up dessert that blows everyone away! Vegan Chocolate Stout Cupcakes with Irish Cream Frosting are the ultimate treat.

Do you ever wonder where food bloggers get their recipe 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.

The Story Behing These Vegan Chocolate Cupcake Recipe

Years ago, I visited a friend who had just baked a batch of Guinness chocolate cupcakes with whiskey ganache and Bailey’s frosting. I am NOT exaggerating when I say they were the most delicious chocolate cupcakes I’d ever had! I knew immediately that I needed to start developing a vegan version, which is exactly what I did here. It took lots of trial and error, but this recipe is the best vegan chocolate cupcake recipe. It’s moist, decadent, a little bit boozy, and the perfect treat to spoil yourself and the ones you love. We hope you enjoy it!

How to Make Vegan Chocolate Stout Cupcakes Video and Step by Step Images

Vegan Chocolate Cupcake Ingredients

Making these cupcakes vegan only requires a couple simple ingredients that you probably already have at home!

• Unsweetened plant milk (we like almond milk!)
• Flax seeds (these work as an egg replacement)
• Stout beer (make sure it’s vegan!)
• Coconut oil
• Unsweetened cocoa powder
• Baking staples: all-purpose flour, sugar, baking soda, salt
• Agave or maple syrup
• Dairy-free yogurt (this is what makes the cake so moist and replaces the buttermilk found in most chocolate cupcakes)

Vegan Cupcake Filling

I learned one of the coolest tricks to creating a vegan fudge sauce, and it’s so simple. It’s just maple syrup and cocoa powder, and when whipped together they make the most decadent drizzling sauce! I combined that with a bit of whiskey to create the most incredible filling that oozes out of each stout cupcake.

Non-Dairy Irish Cream Frosting

To get this frosting just right I had to create a dairy-free Irish cream. Was I up for the challenge? You bet! When combined with vegan cream cheese, cocoa powder, and confectioner’s sugar...well, you should probably sit down when you take a bite, because it’s so good you just might fall over!

How Much Cupcake Batter in Each Cup

It can be tempting to fill each cupcake tin mostly-full with cupcake batter, but resist the urge! When your cupcakes are too tall they will sink in the center and have dry, cracked tops. For a moist, dense cupcake, fill each cup half full. Trust us on this one!

Homemade Cupcakes Ahead of Time

Since these chocolate cupcakes are perfect for entertaining, it’s also helpful to know that they can be made ahead of time. Bake the cupcakes one day in advance and then cover them tightly. Do NOT refrigerate--this will dry them out! Fill and frost the cupcakes right before serving for the most perfect results. Unfrosted cupcakes can also be frozen for up to 2 months. Pop them in the refrigerator overnight, then bring them to room temperature before frosting.

How to Make This Chocolate Cupcake Alcohol-Free

Just a few quick swaps will give you the same decadent, crave-worthy cupcakes without any alcohol at all. Simply trade...

• 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

More Chocolate Desserts

• Double Chocolate Chip Cookies
• Chocolate Bark with Pistachios and Tahini
• Chocolate Truffles Vegan
• Chocolate Peanut Butter Pretzel Tart
• Chocolate Truffles Guilt Free
• Chocolate Glazed Banana Bread Donuts
• Chocolate Chia Pudding Date Sweetened
• Chocolate Covered Hazelnuts Salted and Roasted
• Chocolate Tart with Raspberries Vegan
• Tahini Stuffed Dates Dipped in Chocolate
• Vegan Chocolate Cake

Did you like these vegan chocolate cupcakes?  

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Vegan Chocolate Cupcakes With Irish Cream Frosting

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Vicky Cohen and Ruth Fox
• Total Time: 1 hour
• Yield: 18 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

These vegan chocolate cupcakes are made with stout beer, filled with whiskey spiked chocolate cream, and topped with a homemade vegan Irish cream frosting.

---

Ingredients

Scale 1x2x3x

• Cupcakes:
• ¾ cup unsweetened plant milk
• 3 tbsp ground flax seeds
• 1 cup stout beer (for a list of vegan stouts, click here )
• ½ cup coconut oil or non-hydrogerated vegetable shortening
• ¾ cup unsweetened cocoa powder
• 2 cups all purpose flour
• 1 cup sugar
• 1 ½ tsp baking soda
• ¾ tsp salt
• ½ cup agave or maple syrup
• ⅔ cup plain non dairy yogurt
• Filling:
• 1 cup water
• 1 cup sugar
• 1 cup unsweetened cocoa powder
• 4 tbsp whiskey
• Frosting:
• 1 ½ cups plain vegan cream cheese alternative
• 3 tbsp coconut oil at room temperature
• ¾ cup confectioners' sugar
• 6 tbsp unsweetened cocoa powder
• 6-7 tablespoon vegan "Irish cream" (recipe follows)
• Vegan "Irish Cream" (makes 1 cup):
• 1 cup vanilla non-dairy coconut creamer
• ¼ cup espresso (equivalent to 2 shots) or strong brewed coffee
• 2 ½ tbsp whiskey
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

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 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 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 ⅔ of the way down, without cutting the bottom), saving the centerpieces
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. 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

• Prep Time: 35 mins
• Cook Time: 25 mins
• Category: Dessert
• Method: baking
• Cuisine: American

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