Chocolate Stout Cupcakes with Irish Cream Buttercream

Name: Chocolate Stout Cupcakes with Irish Cream Buttercream
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 1 box Betty devils food cake mix; 118 milliliters butter, softened; 3 eggs; 3 Tbsps Irish cream liqueur; 454 grams box powdered sugar (4 cups); 118 milliliters shortening; 296 milliliters stout beer; 1 teaspoon vanilla; 118 milliliters vegetable oil

Chocolate Stout Cupcakes with Irish Cream Buttercream might be just the dessert you are searching for. This recipe serves 24. One portion of this dish contains roughly 2g of protein, 13g of fat, and a total of 272 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of butter, powdered sugar, irish cream liqueur, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of American cuisine. It is perfect for st. patrick day. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pans).

Equipment you will use

Oven

Place foil or paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

Aluminum Foil

In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.

Ingredients you will need

Cupcakes

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined.

Ingredients you will need

Powdered Sugar