Delicious Eats

Chocolate Beer Cupcakes

A Note from recipe contributor, Chef Chloe:

“Ditch the green eggs and ham this year and celebrate St. Patty’s Day pub-style with beer and chocolate! These moist chocolatey cupcakes are laced with a rich stout flavor and topped with a sweet ‘n’ boozy buttercream.”

Thanks for the recipe and photo, Chef Chloe!


Chocolate Beer Cupcakes

1 ½ cups all-purpose flour (or gluten-free all-purpose flour plus ¾ teaspoon xanthan gum)

1 cup packed brown sugar

1/3 cup cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup stout beer (I use Trader Joe’s oatmeal stout)

½ cup canola oil

2 tablespoons white or apple cider vinegar

1 tablespoon pure vanilla extract


Irish Whiskey Buttercream

1 cup non-hydrogenated shortening (I use Spectrum Organics)

3 cups powdered sugar

1 teaspoon pure vanilla extract

2 to 5 tablespoons soy, almond, or rice milk

3 to 4 teaspoons Irish whiskey



1 cup packed brown sugar

¼ cup vegan margarine

4 teaspoons soy, almond, or rice milk



To make the chocolate beer cupcakes:

Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.

In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together stout, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

To make the Irish whiskey buttercream:

Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Add whiskey, 1 teaspoon at a time, until desired taste. Beat on high for 2 more minutes until light and fluffy.

To make the caramel:

In a small saucepan, over medium heat, heat brown sugar, margarine, and nondairy milk, stirring frequently. Once mixture comes together, increase heat to medium-high and let cook for one to two more minutes, until it begins to boil and the bubbles move into the center of the caramel. Remove from heat.

To assemble the cupcakes:

Frost cooled cupcakes with buttercream and dust with cocoa powder. Drizzle warm caramel over cupcakes using a fork or a squeeze tube. Caramel will be easier to work with while warm.