Cake Recipe
- 1 cup stout
- 1/2 cup dark coca powder
- 1 1/2 t baking soda
- 1t baking powder
- 1 t salt
- 1 1/4 c brown sugar
- 2 t vanilla extract
- 1 cup soy or almond milk
- 1 cup vegan butter
- 1 t apple cider
- 3/4 cup of coconut milk
Whiskey Ganache Filling
- 8 ounces bittersweet chocolate
- 2/3 cup coconut milk
- 2 T butter, at room temperature
- 2 t Irish whiskey
Baileys Cream Frosting
- 4 cups all natural cane sugar
- 3/4 cup vegan butter
- 1/4 cup vegan baileys
Cake
- Preheat oven to 350 degrees and prepare cupcake pan with liners.
- Combine vegan butter and vegan stout over medium heat until it reaches a low simmer.
- Add cocoa and whisk until combined.
- Remove from heat, and while cooling, whisk flour, baking soda, baking powder, brown sugar and salt in a separate bowl.
- Add wet ingredients to the dry ingredients and mix until smooth.
- Fill each cupcake liner entirely full and bake for 17-18 minutes. (original recipe said to fill 3/4 full, but ours worked better when filled entirely)
Whiskey Ganache
- Melt chocolate over a double broiler, stirring constantly. (Chocolate burns quickly!)
- Bring soy milk to a low simmer and slowly pour over chocolate. Let sit for one minute before stirring with rubber spatula until smooth
- Add butter and whiskey, and stir until completely smooth.
- Once cupcakes and ganache are completely cool (preferably stored in a refrigerator for several hours), you can fill with the ganache. Some people pipe the ganache in, but we scooped out part of each cupcake with a spoon from the center top and then also scooped the ganache in. See pictures!
Frosting
- Combine sugar and butter until smooth. Add as much Bailey’s as you like – but do it slowly to ensure it’s absorbed into the frosting!
- Spread onto completely cooled cupcakes and top with chocolate shavings.
