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Vegan Chocolate Cupcakes With Irish Cream Frosting

Mar 12, 2020 -May contain affiliate links

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Side view of four chocolate cupcakes with chocolate frosting on a white plate

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.

Side view of four chocolate cupcakes with chocolate frosting on a white cake stand and one chocolate cupcake on a stack of white plates

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)
  • A bowl with flax egg: flax seeds with almond milk
    Flax egg
  • Heating stout beer in a pan
    Heating stout beer
  • Stirring Whiskey cream sauce in a pan
    Making the whiskey cream sauce
  • Creaming the coconut oil
    Creaming the cooconut oil
  • Adding Flour to the chocolate and stout mixture
    Adding flour to the batter
  • Mixing the chocolate cupcake batter with an electric mixer
    Mixing the batter
  • A cupcake pan with liners filled with vegan chocolate cupcake batter
  • Filling a vegan chocolate cupcake with whiskey cream sauce
    Adding whiskey chocolate cream
  • Frosting Vegan chocolate cupcakes
    Frosting a chocolate cupcake
  • A half eaten vegan chocolate cupcake
    Enjoy!

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.

Pouring melted chocolate on a chocolate cupcake with chocolate frosting

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!

Side view of four chocolate cupcakes with chocolate frosting on a white plate

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
Close up view of a chocolate cupcake with chocolate frosting

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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.

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Close up view of a chocolate cupcake with chocolate frosting

Vegan Chocolate Cupcakes With Irish Cream Frosting


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

  • Cupcakes:
  • ¾ cup unsweetened plant milk
  • 3 tablespoon 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 teaspoon baking soda
  • ¾ teaspoon 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 tablespoon whiskey
  • Frosting:
  • 1 ½ cups plain vegan cream cheese alternative
  • 3 tablespoon coconut oil at room temperature
  • ¾ cup confectioners' sugar
  • 6 tablespoon 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 tablespoon whiskey
  • 1 teaspoon vanilla extract


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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  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... 🙂

    Reply
    • Vicky & Ruth

      July 23, 2013 at 11:18 pm

      The first batch we made didn't even last a day in our house!

      Reply
  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.

    Reply
    • Vicky & Ruth

      July 23, 2013 at 11:19 pm

      You are welcome. It is a really good tip!

      Reply
  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

    Reply
    • Vicky & Ruth

      July 23, 2013 at 11:20 pm

      We can assure you that you will not miss the dairy or the eggs in this recipes. it is awesome if we may say that....

      Reply
  4. Sarah Klinkowitz

    July 21, 2013 at 11:24 am

    Hello, cupcake!

    Reply
  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.

    Reply
    • Vicky & Ruth

      July 23, 2013 at 11:21 pm

      The flavor combination is really great. Give it a try and let us know.

      Reply
  6. Alison@AliBabka

    July 22, 2013 at 1:19 pm

    These look so fantastic! I'm amazed!

    Reply
  7. stephanie

    July 22, 2013 at 7:45 pm

    these certainly don't look pareve!! delicious!!

    Reply
    • Vicky & Ruth

      July 23, 2013 at 11:20 pm

      thank you very much

      Reply
  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?

    Reply
    • Vicky & Ruth

      July 23, 2013 at 11:17 pm

      Enjoy your stay in Valencia. I am sure you can charm someone to make you a really good and tasty vegetarian paella. Don't forget to enjoy some really good gazpacho and some sanfaina. There are always vegan options in any menu. Have a great trip.

      Reply
  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.

    Reply
    • 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

      Reply
  10. Mary @ Fit and Fed

    December 09, 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!

    Reply
    • Vicky & Ruth

      December 10, 2014 at 11:41 am

      Perfect then! Hope you enjoy them!

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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