Milk Stout Cupcakes with Baileys and Stout Frosting

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Trust me, you’re in the wrong place! Over the next few days, beer will be dominating LF&B! Tonight’s dinner is beer themed and St. Patty’s Day is this weekend.

In the spirit of St. Patty’s Day, and my new found love for the almighty Stout, I decided that today would be Stout Day. I wanted to do Stouts as my Beer of the Week a few weeks ago, but I’ve been to lazy  I have not had a chance too.

Today, I’ll give you a little description of the Stout and share the recipe for these babies.

Stout Cupcakes with Baileys and stout frosting

(BTW, I’ve been watching what I eat the past few weeks and having an oven full of sweets is dangerous!! Luckily, we have friends coming over to help take care of them.)

First the boring stuff.

About the Brewery- Southern Tier


I used Southern Tiers Double Milk Stout 2X today. Southern Tier Brewing Company was founded in 2002 by Phineas DeMink and Allen Yahn in Lakewood, New York. They currently produce around 50,000 barrels of beer every year. One neat fact I found about them, their bottling line can fill, label, and cap 10,000 bottles per hour at full speed. That is 2.8 bottles a second That is a lot of beer people!!

Style- Sweet Stout (Milk Stout)

Stouts are a very dark beer. I remember before I liked beer I thought, from appearance alone, they were gross. Boy was I wrong. Stouts are usually mild in bitterness and high in sweetness. The dark roasted grains used in the brewing process can add coffee and chocolate flavors, too. They have a creamy taste and a tan/thick head.

Milk Stouts get their name from the lactose that is added. The milk adds extra sweetness to the beer. This probably isn’t the best beer for the lactose intolerant people.

Stouts are broken down into 6 categories: Dry, Sweet, Oatmeal, Foreign Extra, American, and Russian Imperial. Milk and Oatmeal are two of my favorite. The Dry Stout (Guinness) isn’t sweet enough for me. I like Stouts for the flavor. They remind me of dessert in a glass.

Food Pairing

Stouts are by far my favorite beer to cook with. I’ve made everything from cookies to marinades. If pairing a milk stout with dinner, I would recommend a chocolaty dessert. The Chocolate will enhance the flavor of the beer. Dry Stouts work well with meats and of course oysters. Remember my post on the Oyster Stout?


Now it is time for the food!! How can I have Stout day and not share a sweet dessert?

Stout Cupcakes with Baileys and stout frosting (1)

I’m going to be honest. Each components does not work well on its own. The frosting is too sweet, the chocolate drizzle is bitter, and the cupcakes are not as sweet as normal cupcake. But together, it’s heaven!! If I tried to make the cupcakes sweeter, then everything would be too sweet. Same with the bitterness. If I balanced out the bitterness with more sugar, it would throw everything off. Go ahead and try the chocolate sauce while you are making it, but just remember, everything will balance out.

Stout Cupcakes with Baileys and stout frosting (8)


Once I finished my cupcakes, I think every dish in the house was dirty. Baking is not my thing, but I’m really proud of these cupcakes. This was my first time baking them from scratch. Huck isn’t a fan of sweets, and he even ate one!

Now, I’m off to make beer bread and check on my Corn Beef. That post is coming tomorrow! Stay tuned!

Stout Cupcakes

Serves 24
Website Adapted from Culinary Chronicles


  • 1 cup Stout Beer
  • 1 cup Butter
  • 3/4 cups Unsweetened Cocoa Powder
  • 2 cups All Purpose Flour
  • 2 cups Sugar
  • 1 1/2 teaspoon Baking Soda
  • 3/4 teaspoons Salt
  • 2 Large Eggs
  • 2/3 cups Light Sour Cream


Preheat oven to 350.

Add stout and butter to a pot over medium low heat and bring to a simmer. Slowly whisk in the cocoa and remove from heat. Make sure you do this step first so it can cool. The mixture will not be fully smooth and the butter will not be fully combined. It is OK.
Combine the Flour, Sugar, Baking Soda, and Salt in a large bowl.
Add Eggs and Sour Cream into a stand up mixer or a large bowl. Once fully combined, add the cocoa mixture. Mix until smooth. Slowly add the flour mixture. I added about 1/3 of the mixture at a time.
Once everything is completely combined, spoon into cupcake liners. Fill about 3/4 of the way full. Place in the oven and bake for 18 minutes. Stick a toothpick in the cupcakes to check to see if they are completely cooked. If the toothpick come out clean, the cupcakes are finished.
Allow to cool completely before applying the frosting and chocolate drizzle.

Baileys Cupcake Frosting

Serves 24 Cupcake or Cake
Website Adapted from Culinary Chronicles


  • 8oz Low Fat Cream Cheese (Room Temp. )
  • 1/2 cup Butter (Room Temp. )
  • 2 cups Powdered Sugar
  • 1/4 cup Baileys Irish Cream


Combine ingredients in a mixer until smooth.
Pipe icing onto each cupcake. I used about 2 Tablespoons per cupcake. You will have lots of leftover icing.

Stout and Chocolate Drizzle


  • 1/8 cup Stout Beer
  • 1/4 cup Semi Sweet Chocolate Chips


Combined beer and chocolate in a microwave safe bowl and heat for 10 seconds.
Remove from microwave and stir. Heat for 10 more seconds and stir. Continue until chocolate is fully melted, about 20-30 seconds.
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  1. Larissa says

    Very creative. Maybe when ya’ll come up you can make some, I’ll clean. Hope ya had fun at the beer class. Love you

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