Irish stout cupcakes
These decadent Irish stout cupcakes have an intensely malty sponge topped with a creamy white chocolate and Irish cream frosting.
Ingredients
For the cupcakes
- 300²µ/10½´Ç³ú butter, plus extra for greasing
- 100²µ/3½´Ç³ú cocoa powder
- 150ml/¼ pint Irish stout
- 250g/9oz plain flour, sifted
- 2 tsp baking powder, sifted
- 375g/13oz caster sugar
- 3 large free-range eggs
- 150ml/¼ pint soured cream
- 1 tsp vanilla bean paste
For the frosting
- 200g/7oz good-quality white chocolate, broken into pieces
- 125²µ/4½´Ç³ú butter, at room temperature
- 225g/8oz icing sugar, sifted
- 75ml/5 tbsp Irish cream liqueur
Method
Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with paper cases.
To make the cupcakes, melt the butter in a saucepan and then whisk in the cocoa powder and Irish stout. Remove from the heat and leave to cool.
In a large mixing bowl combine the flour, baking powder and caster sugar. Make a well in the centre with the back of a spoon and pour in the melted butter and stout mixture along with the eggs, soured cream and vanilla bean paste. Use an electric whisk to until nice and smooth, then divide the batter evenly into the paper cases.
Bake for 12–15 minutes or until a skewer inserted into the centre of a cupcake comes out completely clean.
While the cupcakes are baking, make the frosting. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, stirring regularly and making sure the bottom of the bowl does not touch the water. Remove from the heat and allow to cool for about 10 minutes.
In a separate bowl, use an electric whisk to beat the butter until light and fluffy. Gradually beat in the icing sugar along with the Irish cream liqueur and mix until well combined. Lastly, stir through the melted and cooled white chocolate until you have a smooth, spreadable mixture.
Once the cupcakes have cooled completely, use a mini offset spatula to generously spread the frosting over the cupcakes and enjoy!
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