Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting

Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting – Yes, you read that right, there is ale in the cupcakes and Bailey’s in the frosting! I guess it’s safe to call these grown-up cupcakes, and boy are they good!!

Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting

For a more kid-friendly St Patrick’s Day treat, I have St Patty’s Rainbow Cake Pops, Rainbow Fruit Skewers with a Yogurt Fruit Dip, Irish Soda Bread Muffins and even a Shamrock Shake !

St. Patrick’s Day inspired me to create this skinny adult treat. Pinterest can be such a time suck, but it also sparks creativity. After seeing this chocolate stout cake on Ambrosia Baking, a light bulb lit up in my head. I could mess around with my last chocolate cake recipes and use beer in the mix. I found the Double Chocolate Stout in Trader Joe’s, but Guinness would work too.

As for the frosting, I knew I wanted to use Bailey’s, but I couldn’t imagine just how good they would be when combined.

Folks, this was a big success, so if you have a St Patrick’s Day party to go to I highly recommend bringing these. You can double the recipe for more.

Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting

4.89 from 9 votes 10 Cals:189 Protein:3.5 Carbs:31 Fat:6.5 Yes, you read that right, there is ale in the cupcakes and Bailey’s in the frosting! I guess it’s safe to call these grown-up cupcakes, and boy are they good!! Course: Dessert Cuisine: American

Prep: 20 minutes minsCook: 30 minutes minsTotal: 50 minutes mins Print Rate Pin Save Saved! WW Points Yield: 12 servings Serving Size: 1 cupcake with frosting 1x2x3x

Ingredients

For the Bailey’s frosting:

• 5.5 oz 1/3 less fat Philly Cream Cheese, softened
• 1/2 cup powdered sugar
• 4 tsp Bailey’s Irish Cream

For the cupcakes:

• 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.

Nutrition

Serving: 1 cupcake with frosting, Calories: 189 kcal, Carbohydrates: 31 g, Protein: 3.5 g, Fat: 6.5 g, Sodium: 214.5 mg, Fiber: 1.5 g, Sugar: 19.5 g