The “Danny Boy”


{Dark Stout Chocolate Cupcakes with Cream Cheese Stout Icing}

For St. Patrick’s Day, I pulled out my favorite boozy cupcake book, Intoxicated Cupcakes, by Kate Legere. This is a riff on her dark stout chocolate cupcakes.

She asks for dark stout beer, and I went with Boatswain Chocolate Stout from Trader Joe’s.


The marshmallow decoration is optional, but it’s meant to look like the frothy top of your beer. You’ll see I also went with a bit of green sprinkles to give it that St. Patty’s flair.

Yields 18 cupcakes.

For the cupcakes:

  • 1 cup dark stout beer
  • 6 tbsp salted butter
  • 4 ounces unsweetened baking chocolate
  • 2 cups granulated sugar
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 2 tsp baking soda


For the icing:

  • 1 (8-ounce) package cream cheese, at room temperature
  • 6 ounces white chocolate, melted and cooled
  • 4 ounces (1 stick) salted butter
  • 1 tbsp dark stout beer
  • 1 cup mini marshmallows, for topping
  • green sprinkles


Cupcake directions:

  1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
  2. Combine the beer, butter, and chocolate in a double boiler. If you don’t have a double boiler, use two pots of different sizes. Put the smaller one on top of the bigger one. In the bigger pot, bring 1 to 2 cups of water to a simmer. The steam from the water will the top, smaller pot, so make sure there’s space between the water and the top pot. Keep stirring with a spatula, because it’s easy for the chocolate to get clumpy here.
  3. When 3/4 of the chocolate has melted, remove the mixture from the heat. Add sugar, stirring until the granules melt.
  4. In a large bowl, combine sour cream, eggs, and vanilla. Use an electric mixer on medium speed to beat until combined. Slowly add the beer/chocolate mixture.
  5. When smooth, add the flour and baking soda, mixing until smooth.
  6. Pour the batter in the cupcake pan.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of the cupcakes come out clean.
  8. Let the cool completely.


Icing directions:

  1. Beat the cream cheese until fluffy.
  2. Slowly add the cooled, melted white chocolate, butter and beer.
  3. Use the mixer on low-medium speed to beat until light and fluffy.
  4. If you’re doing sprinkles, now is a good time to put sprinkles into the batter. Or, if you want sprinkles only on the marshmallows, see #6.
  5. Frost the cupcakes.
  6. If you’re doing marshmallows, lightly toss them around the remaining batter, so they’re slightly sticky. This allows them to stick onto the top of the cupcakes better. If you’re doing sprinkles on the marshmallows, throw that into the mix when they’re in the batter too. Otherwise the sprinkles won’t stick.



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