Decadent Irish Chocolate Cupcakes

Decadent Irish Chocolate Cupcakes


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These cupcakes are made with a traditional Irish cream frosting. They are moist and are very chocolaty. They are a great treat to have after a St. Patrick’s Day dinner!

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Time needed

15 min preparation + 90 min cooking

Serving Size / Yield

12 servings


  • For the cupcakes, you will need:
  • 1 box of devil’s food cake mix
  • 1 cup of stout beer
  • ½ a cup of vegetable oil
  • 2 eggs
  • For the frosting, you will need:
  • ½ a cup of shortening
  • ½ a cup of butter, softened
  • 4 cups of powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons Irish cream liqueur

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For the batter:
Heat the oven to 350°F and prepare a cupcake pan with foil tins.
In a large bowl, add all the cupcake ingredients and beat them with an electric mixer on low speed 30 seconds. Then, increase the speed to a medium speed for 2 minutes and occasionally scrape the bowl. Then divide batter among muffin cups equally.
Bake the batter for about 20 minutes, or until the cupcakes are fully cooked. You can check by inserting a toothpick in the center of a cupcake and making sure it comes out clean. Cool the cupcakes for 10 minutes and then remove the cupcakes from the pans to a cooling rack.
For the frosting:
In large bowl, add the shortening, butter, sugar, vanilla, liqueur and beat everything with an electric mixer on low speed until everything is smooth. Keep beating until the frosting develops a light and fluffy consistency. Then spoon the frosting onto each cupcake equally and serve!

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