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 to Make Vegan Stout Cupcakes Video
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
- Prep Time: 35 mins
- Cook Time: 25 mins
- Total Time: 1 hour
- Yield: 18 1x
- Diet: Vegan
Description
Chocolate stout cake, whiskey spiked chocolate filling, and homemade vegan Irish cream frosting take these chocolate cupcakes to the next level of deliciousness!
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
Instructions
- Preheat the oven to 350F. Line 18 muffin tins with foil liners and coat them with cooking spray
- To make the vegan Irish Cream:
- 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
- To make the cupcakes:
- In a medium bowl, combine the almond milk and ground flax. Set aside
- 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
- In a large bowl, combine the flour, sugar, baking soda, and salt
- 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
- Reduce the speed to low, add the flour mixture and mix until just combined ( do not overmix!)
- 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
- To make the filling:
- 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
- Whisk in the cocoa powder and whiskey and mix until smooth and creamy
- To make the frosting:
- 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
- To assemble the cupcakes:
- 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
- Fill the cupcakes about 2/3 of the way with chocolate-whiskey filling and top with the reserved center pieces
- 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
- 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
Keywords: vegan, chocolate, chocolate cupcakes, stout, whisky, dairy free, Irish cream
Ruta says
No way those are vegan! Those cupcakes both look and sound so delicious. I could really use one right now... 🙂
Vicky & Ruth says
The first batch we made didn't even last a day in our house!
Couldn't Be Parve says
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.
Vicky & Ruth says
You are welcome. It is a really good tip!
Sina @ thekosherspoon says
So decadent, i love it! I've never had vegan cupcakes but they look amazing
Vicky & Ruth says
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....
Sarah Klinkowitz says
Hello, cupcake!
Tamar Genger says
This looks amazing. Quite a few steps, but the flavors sound so good, I have to find time.
Vicky & Ruth says
The flavor combination is really great. Give it a try and let us know.
[email protected] says
These look so fantastic! I'm amazed!
stephanie says
these certainly don't look pareve!! delicious!!
Vicky & Ruth says
thank you very much
veganmiam.com says
That looks so super good! Hey! We are staying in Valencia for a month very soon! Do you have any favourite vegan eats?
Vicky & Ruth says
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.
Joanne says
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 says
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
Mary @ Fit and Fed says
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!
Vicky & Ruth says
Perfect then! Hope you enjoy them!