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Home / Recipes / American

Dessert for 12

Stout Cupcakes with Irish Cream Frosting

$2.14for 450 minServes 12

Chocolate stout cupcakes bake in a muffin pan and cool under a smooth cream cheese frosting flavored with Irish cream.

Stout Cupcakes with Irish Cream Frosting

Photo: skinnytaste.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Cream cheese, 5.5 oz$0.30/oz typical5.5 oz$1.65Typical price
Heavy cream, 0.75 oz$0.22/oz typical0.75 oz$0.15Typical price
Eggs, 1$0.30 each typical1$0.30Typical price
Apples, 0.25 lb$1.79/lb typical0.25 lb$0.45Typical price
Almond, 2.25 oz$0.05/oz typical2.25 oz$0.11Typical price
Sour cream, 2.25 oz$0.14/oz typical2.25 oz$0.30Typical price
Total for the servings shown$6.41

Swaps

  • Swap sour cream for yogurtabout $0.02/oz less at typical prices
  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices

Pantry staples you likely have

Syrups, molasses, powdered sugarFlourCornstarch, vanilla, yeast, cocoaBaking powder and sodaWine, beer and spiritsOlive and cooking oilCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

  • 50 minstart to table
  • Mediumdifficulty
  • 12servings as written
  • $typical cost tier

AmericanVegetarianBudgetDesserts

Typical price

$0.53 per serving$2.14 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 5 1/2 oz 1/3 less fat philly cream cheese
  • 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

Steps

  1. Heat the oven to 350 F and coat a 12-cup muffin pan with cooking spray.
  2. Whisk the flour, cocoa, salt, baking soda, and sugar in a medium bowl.
  3. Stir in the egg, stout, applesauce, almond milk, sour cream, vanilla, and canola oil until just combined.
  4. Divide the batter among the muffin cups and bake for 20 minutes until set.
  5. Cool the cupcakes in the pan for 15 minutes.
  6. Beat the cream cheese, powdered sugar, and Irish cream until smooth, then spread the frosting over the cooled cupcakes.

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