Oh. My. Leprechauns.


Although only a wee bit of Irish blood flows through these veins, every March 17th my inner Lord of the Dance ensemble member seems to come out. This year, I’m celebrating St. Patty’s in a most delicious way…


These cupcakes are unreal. They’re bursting with luxurious chocolatey goodness and topped with a sweet and buttery Irish whiskey frosting. I decided to go for mini cupcakes for two reasons and two reasons only: 1) portion control 2) they’re adorable.


Your family, friends, and coworkers will be extra lucky this year if you make these boozy cupcakes for them.

Disclaimer: I’m sure that some of the alcohol in the cupcakes bakes out, but the alcohol in the frosting does not, so DON’T eat these if you can’t or shouldn’t have alcohol.

Chocolate Stout Cupcakes with Irish Whiskey Buttercream
Prep Time: 25 min. Cook Time: 14 min.
Adapted from Bon Appetit and Smitten Kitchen


For the cupcakes:

1 cup stout
2 sticks unsalted butter
4 oz. dark chocolate, chopped
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup brewed coffee
2 eggs
2/3 cup sour cream

For the Irish Whiskey Buttercream Frosting:

3 1/2 cups powdered sugar
1/4 cup whole milk
1 cup butter, softened
1 teaspoon vanilla extract
2 tablespoons Irish whiskey


Preheat oven to 350°. Line a mini muffin tin with seasonalLy appropriate liners. Bring 1 cup stout and 1 cup butter to simmer in a saucepan over medium low heat. Add the 4 ounces of dark chocolate and cocoa powder and whisk until mixture is smooth. Add coffee and continue to whisk. Once smooth, set aside chocolate mixture to cool.

In a separate large bowl, combine flour, sugar, baking soda, and salt. Set aside.

Beat the sour cream and vanilla together in another large bowl, or in the stand of an electric mixer. Add eggs one at a time, beating after each addition. Add the cooled chocolate mixture to the egg mixture until just combined.

Add the flour mixture 1/2 at a time, beating the batter on low between additions. Using a spatula, fold the batter the rest of the way and pour into muffin tins, filling each 3/4 of the way. Bake 14 min. until a toothpick inserted comes out clean. Transfer to wire rack to cool.

Once cupcakes are completely cool, make the frosting. Beat all ingredients together until creamy and smooth. Frost and enjoy.

Makes 72 mini cupcakes.