Recipe

Beer and Irish Cream Cupcakes to Get You “Pissed” For Saint Patrick’s Day

By Jaime Wilson at New York University

Saint Patrick’s day is the day of all things Irish, all things green and (and most importantly) all things booze. But sometimes it’s hard to pick a favorite way to celebrate—do you go for the bar or the dessert table?

Well, now you don’t have to choose. With these super simple (yet totally badass) boozy cupcakes, you can slay the Saint Patrick’s Day game whether you’re Irish or just wish you were.

Chocolate Stout Cupcakes

  • Prep Time: 10-20 minutes
  • Cook Time: 20 minutes
  • Total Time: 30-40 minutes
  • Servings: 24
  • Easy
Ingredients
  • 3/4 cup unsweetened cocoa powder
  • 2 cup sugar
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 12 oz stout beer (preferably Guinness)
  • 1 stick butter, melted
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream

Photo by Jaime Wilson

Step 1

Preheat oven to 350 degrees F.

Step 2

In a large bowl, whisk cocoa powder, sugar, flour, baking soda and salt.

Photo by Jaime Wilson

Step 3

In a separate bowl, combine beer, melted butter and vanilla.

Photo by Jaime Wilson

Step 4

Gradually add dry ingredients to wet mixture.

Photo by Jaime Wilson

Step 5

Beat in eggs one at a time. Mix in sour cream until combined and smooth.

Photo by Jaime Wilson

Step 6

Fill each liner about 3/4 of the way. Bake for about 10-12 minutes. Rotate the pan and bake another 10 minutes, or until risen. Remove and let cool.

Irish Cream Frosting

  • Prep Time: 5-10 minutes
  • Cook Time: n/a
  • Total Time: 5-10 minutes
  • Servings: 24
  • Easy
Ingredients
  • 4 sticks of butter
  • 4 1/2 cup confectioners sugar
  • teaspoon vanilla
  • 1 pinch of salt
  • 1/2 cup Irish Cream
  • green sprinkles (optional)

Photo by Jaime Wilson

Step 1

Using an electric mixer, cream butter until light and fluffy.

Photo by Jaime Wilson

Step 2

Gradually beat in confectioners sugar and milk. Add vanilla and salt to taste

Photo by Jaime Wilson

Step 3

Continue mixing on medium to low speed and slowly pour in Irish Cream. Mix until combined and at desired consistency.

Photo by Jaime Wilson

Step 4

Using a piping bag (or ziploc bag with a cutout hole in the corner), pipe frosting onto the top of cooled cupcakes. Top with green sprinkles.

Hungry for more St. Patty’s Day cheer? Read on: