Vegan Guinness Chocolate Cupcakes with Bailey's Buttercream
Prep time
Cook time
Total time
Adult cupcakes made with Irish stout and chocolate for a rich and dark, velvety dessert. Topped with creamy Bailey's buttercream, these vegan Guinness cupcakes are the perfect treat to bring to a St Patrick's day party!
Recipe type: Dessert
Cuisine: Irish
Serves: 12 cupcakes
Vegan Baileys frosting:
  1. Preheat oven to 350F and line cupcake pan with liners. Use green ones for extra festiveness.
  2. In a medium saucepan combine stout and vegetable oil and bring to a boil. Reduce to a simmer and whisk in cocoa powder until smooth. Remove from heat and set aside.
  3. In a medium mixing bowl sift together flour, sugar baking soda, baking powder and salt. Set aside.
  4. In a large mixing bowl whisk together flax and water and set aside for 5 mins.
  5. Add yogurt and whisk until smooth, slowly adding in the beer mixture.
  6. Fold the flour into the batter until combined.
  7. Pour batter into liners, filling them ¾ of the way. Baking for 20- 22 minutes or until a toothpick comes out clean when inserted. Transfer to cooling racks and allow to cool for 30 mins or until cooled completely.
Make the frosting:
  1. Using a stand mixer or hand mixer, beat butter until light and fluffy.
  2. On low, add sugar ½ cup at a time, beating between additions to avoid sugar from dusting all over the counter.
  3. Beat in vegan Irish cream and beat until mixture is smooth and spreadable. If it's too thick, add 1-2 tbsp Baileys to thin out. If too thin add more sugar 1-2 tbsp at a time.
Nutrition Information
Serving size: 1 cupcake
Recipe by The Edgy Veg at