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Chocolate Irish Stout Cupcakes

Samantha Okazaki / TODAY


  • 1 1/4 cup butter plus extra for greasing

  • 2/3 cup Irish stout
  • 1 cup all purpose flour plus extra for dusting
  • 1/2 cup cocoa powder
  • cups superfine sugar
  • 3 large free-range eggs

  • 1 tablespoon vanilla extract

  • 2/3 cup sour cream
  • 2 teaspoons baking powder
For the frosting
  • 7 ounces good-quality white chocolate
  • 1 1/4 stick butter, at room temperature
  • 1 cup cream cheese
  • 1 cup icing sugar, sifted

Chef notes

Celebrate St. Patrick's Day with these Chocolate Irish Stout Cupcakes.


Preheat the oven to 350°, prepare a muffin tray with muffin cases, or by greasing with butter and dusting with flour.

Melt the butter in a saucepan and then whisk in the cocoa powder and stout. Remove from the heat and set aside.

In a large mixing bowl combine the flour, baking powder and sugar. Make a well with the back of a spoon and pour in the melted butter mixture along with the eggs, sour cream and vanilla extract.

Samantha Okazaki / TODAY

Pour into the prepared muffin cases and place in the oven for 20-25 minutes until they are risen and skewer inserted comes out clean.

When the cupcakes are baking, make the cream cheese frosting. To make the frosting, melt the chocolate in a bowl placed on top of a saucepan filled with a little water boiling over a low heat. Remove from the heat to cool for about 10 minutes. Place the butter and cream cheese in a bowl and beat until fluffy and combined. Mix through the melted white chocolate and then gradually sift and beat in the icing sugar until you have a smooth, spreadable mixture.

Let the muffins cool completely before spreading on the frosting.