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
  1. Preheat oven to 350 degrees and prepare cupcake pan with liners.
  2. Combine vegan butter and vegan stout over medium heat until it reaches a low simmer.
  3. Add cocoa and whisk until combined.
  4. Remove from heat, and while cooling, whisk flour, baking soda, baking powder, brown sugar and salt in a separate bowl.
  5. Add wet ingredients to the dry ingredients and mix until smooth.
  6. 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
  1. Melt chocolate over a double broiler, stirring constantly. (Chocolate burns quickly!)
  2. Bring soy milk to a low simmer and slowly pour over chocolate. Let sit for one minute before stirring with rubber spatula until smooth
  3. Add butter and whiskey, and stir until completely smooth.
  4. 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!
  1. 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!
  2. Spread onto completely cooled cupcakes and top with chocolate shavings.

Leave A Response »