Vegan Chocolate Stout Cupcakes with Irish Whiskey Frosting
Chocolate cupcakes with boozy frosting. Honestly, how can you go wrong with these?
Just LOOK! *swoon*
I’ve been making variations of this cake for years. I originally used to make a layered chocolate stout cake with a Bailey’s cream cheese frosting long before becoming vegan. It was a favorite among my family and friends.
This year, I perfected a vegan version and decided to make the cake in cupcake form. I also substituted the Bailey’s with whiskey, which might just be even better honestly.
The chocolate cake part of these cupcakes is so incredibly soft and fluffy. It’s also incredibly moist thanks to the addition of applesauce.
Honestly, I don’t believe anyone would be able to tell that these babies are vegan. There’s absolutely no compromise in flavor or texture.
I highly, highly, HIGHLY recommend making a batch of these for Saint Patrick’s Day. Your family, coworkers, neighbors, and anyone else you share them with will thank you. Or you could just hoard them all for yourself. That’s cool, too.
Either way, if you make a batch be sure to tag me in a photo on Instagram @Bitchy_Baker or #BitchyBaker. <3
Chocolate Stout Cupcakes with
Irish Whiskey Buttercream
Time: 1 hour
1 cup non-dairy milk (I prefer soy milk)
1 tablespoon apple cider vinegar
¾ cup unsweetened applesauce
1/3 cup stout beer, such as Guinness
1/3 cup + 1 tablespoon vegetable oil
¾ cup + 2 tablespoons granulated sugar
2 teaspoons vanilla extract
1 1/3 cup all-purpose flour
2/3 cup cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¼ cup vegan butter, softened
1 tablespoon espresso powder
3 tablespoons Irish Whiskey (such as Jameson)
5 cups powdered sugar
2 teaspoons vanilla extract (I prefer vanilla bean paste)
A dash of sea salt
A bit of soy milk, if needed to adjust the consistency
Optional: melted chocolate for drizzling. Sprinkles for decorating, if desired.
1. Mix the Wet Ingredients: Preheat oven to 350F. In a large mixing bowl combine the soy milk and vinegar, allow to stand for a minute. The mixture will thicken and curdle. Stir in the applesauce, beer, oil, sugar, and vanilla. Set aside while you mix the dry ingredients.
2. Mix the Dry Ingredients: In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
3. Mix the Batter: Add the dry ingredients into the wet ingredients. Mix until thoroughly combined, taking care to scrape the bottom and sides of the bowl.
4. Scoop and Bake the Cupcakes: Line your cupcake tins with paper cupcake liners. Scoop about ¼ cup of batter into each liner. Place the tins on the center rack of your oven and bake for about 17-20 minutes. Or until a toothpick inserted in the center of your cupcakes comes out clean. Remove from the oven and allow to cool.
1. In the bowl of an electric mixer, beat the softened vegan butter until fluffy. In a small, separate bowl, combine the whiskey and espresso powder. Stir to combine so the espresso powder dissolves. Add the whiskey mixture to the butter. Add in the powdered sugar one cup at a time while mixing on low speed. Once the powdered sugar has been added, raise the speed and allow to beat until fluffy and light. Add in the vanilla and sea salt. If needed, you can add a little bit of soy milk to thin the buttercream slightly.
2. Pipe or spread the frosting onto your cupcakes. Decorate as desired. Devour. Enjoy!
Note: Most Irish Whiskey is vegan-friendly; but you can check Barnivore to be sure.