Dessert
Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting
Rich cocoa cupcakes baked with stout and applesauce carry deep chocolate flavor and a hint of malty warmth, while the Bailey's cream cheese frosting melts into a silky, tangy sweetness that lingers on the tongue.
- Total
- 50 min
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 12
Nutrition per Serving
- Calories
- 189
- Protein
- 4g
- Carbs
- 31g
- Fat
- 7g
- Fiber
- 2g
- Sugar
- 20g
- Sodium
- 215mg
Ingredients
- 5 1/2 oz 1/3 less fat Philly Cream Cheese (softened)
- 1/2 cup powdered sugar
- 4 tsp Bailey's Irish Cream
- 3/4 cup + 1 tbsp sugar
- 1 cup flour
- 7 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 egg
- 1/2 cup stout
- 4 oz unsweetened apple sauce
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup reduced fat sour cream
- 1 tsp vanilla
- 1 1/2 tbsp canola oil
- cooking spray
Instructions
- Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer.
- Refrigerate until ready to use.
- Preheat oven to 350°. Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).
- In a large bowl sift together all the dry ingredients; sugar, flour, cocoa powder, salt and baking soda.
- In a medium bowl combine the wet ingredients (egg through canola oil) and beat until smooth.
- With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined.
- Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.