Coffee Cream Filled Stout Cupcakes with Irish Cream Cheese Frosting
1 box of devil’s food cake mix
½ Cup oil
¾ cup of stout beer
1 teaspoon of instant coffee or espresso
Cream Cheese Frosting:
8 Tb of Butter, room temp
8 oz Cream Cheese, room temp
¼ cup of Irish Cream flavored coffee cream, like International Delight
4 cups of confectioners’ sugar
Sour rainbow candies, assorted sprinkles
Preheat oven to 350, line cupcake pans with liners. Mix together your cake mix, eggs and oil together until mixed. Add your beer and fold into batter to keep that carbonated airy consistency. Fill cupcake liners ¾ full and bake for 20-23 minutes, until a toothpick inserted comes out clean. Allow to cool.
Cream cheese and Irish Cream until smooth, Add Butter and mix until smooth, add confectioners sugar 1 cup at a time until desired consistency.
Scoop out 1 ½ cups of your frosting and add in 1 teaspoon of instant coffee granules and mix well.
Scoop out the middles of the cupcakes and fill with the coffee cream frosting, replace the tops and then frost the cupcakes with the Irish cream frosting. Decorate with rainbow candies and other sprinkles.